Homemade Canned Corned Beef

How to make outstanding, homemade canned Corned Beef, as always easy step by step instructions, from start to finish.

Ingredients

Add the salt and the curing salt (I use Prague powder No2) to a small bowl and mix them together.
Cut the meat, including all the fat, into 60mm / 2½” cubes and get them into a large bowl.
Add the curing mixture and bay leaves to the meat and thoroughly mix with your hands, make sure each piece is coated with the salts.
Place the meat into a strong food safe zip lock bag, force as much air out of the bag as possible before sealing it.

Place the bag in the fridge, and leave it in there for 3 days, turning the bag at least once per day.
After the curing time, rinse the meat in cold water to remove any excess external curing salt.
You have several options on cooking the meat, I use the No3 method, the pressure cooker.
Cooking Method No1:
Simmer in a large pot for 2½ Hours
Cooking Method No2:
Cook in a slow cooker/Crockpot, for 5 to 6 Hours
Cooking Method No3:
Pressure cooker, 1hr 20mins + 30mins self-depressurising time, making a total cooking time of 1hr 50mins
Once cooked, drain the meat and place it in a large dish.
Pull or shred the meat, this should be very easy to do as the meat is now extremely tender.
Heat up the water and beef stock (see the ingredients list) and dissolve the gelatine in it.
Pass the pulled/shredded meat through your food processor with the metal blade attached, and blitz it for 10 seconds, do this in about 4 passes, placing the processed meat into a large bowl each time.
Pour the gelatine liquid into the processed meat, and with gloved hands, thoroughly mix it in.
Place the now completed corned beef into a lightly oiled container and gently compact it.
Level off the meat, place a piece of cling film directly onto the meat, get the lid on, refrigerate it for at least 12 hours before slicing and serving.
It’s great as is, in sandwiches, but has lots of other cooking applications too.
enjoy.