Transform fresh beef brisket into delicious canned-style corned beef through three days of dry curing and pressure cooking. This recipe uses pure salt and Prague Powder #1 for curing, followed by slow cooking and shredding. The meat is then processed and set with gelatin stock to create a perfect texture that is slightly salty, flavourful, and ideal for various dishes.
High-protein
▶
Adapted from a video by John Kirkwood
Homemade Corned Beef (Canned Style) You’ll Never Buy It Again
▶ Tap a timecode to jump to roughly that moment in the video.
1
Cut the beef brisket into fairly large chunks with a sharp knife, keeping all the fat portions intact.
2
Measure 60g of pure salt (3% of meat weight) and 5.4g of Prague Powder #1 (or 1 level teaspoon), then mix together thoroughly.
3
Sprinkle the curing mixture over the meat, put on gloves, and mix by hand for a few minutes ensuring each piece is well coated. Add a few bay leaves.
4
Transfer the mixed meat into a strong freezer bag, seal it tightly, remove as much air as possible, and optionally place in a second bag as a precaution.
5
Refrigerate the sealed bag for 3 days, massaging it gently once daily to ensure even curing.
6
After 3 days, remove the meat, place in a bowl, and rinse thoroughly under cold water to remove excess salt and nitrates.
7
Place the meat in an Instant Pot, add the bay leaves used during curing, fill with hot water level with the top of the meat, and stir gently.
8
Cover the pressure cooker lid and set the timer for 1 hour 20 minutes. Allow it to depressurize naturally for 30 minutes after cooking is complete (total cooking time 1 hour 50 minutes).
9
Once cooked, use a slotted spoon to transfer the meat to a deep baking tray, removing bay leaves as you go. Some cooking liquid can come along with the meat.
10
Using two forks, shred the meat into fine strands. The meat should be very tender and easy to pull apart at this stage.
11
Pass the meat juices through a fine sieve to strain out any solids.
12
Prepare the setting liquid: mix 150ml hot water with 150ml hot strained beef stock, dissolve 2 gelatine sheets (or 1 teaspoon gelatine granules) in the liquid, and stir until completely dissolved.
13
Process all the shredded meat in batches using a food processor with metal blades, processing each batch for about 10 seconds without over-processing. Alternatively, finely chop the meat with a sharp knife on a cutting board if no processor is available.
14
Transfer each processed batch to a large bowl.
15
Apply a thin coat of olive oil to the inside of the container to aid in release after chilling.
16
Pour the gelatin setting liquid into the bowl of processed meat and mix thoroughly by hand, wearing gloves, until all the meat is evenly moistened with the liquid.
17
Transfer the meat mixture into the prepared container, gently compacting it as you go, and level off the surface.
18
Place a small piece of cling film directly onto the surface of the meat, cover the container, and refrigerate for at least 12 hours before slicing.
19
After chilling for at least 12 hours, remove the cling film, gently twist the container to loosen the meat, and turn it out onto a cutting board. Slice and serve, suitable for use in various recipes.
PrimedTableBETA
