Homemade Canned Corned Beef

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

Ingredients

Method

  • 2kg of Beef (I use Brisket in the video)
  • 60g / 2.1oz Salt (Kosher if possible) Ratio to meat 3%
  • 4g / 1tsp Curing Salt (I use Prague powder No2) Ratio to meat 0.2%
  • 6 Small Bay leaves
  • 150mls Hot water
  • 150mls Hot Beef Stock
  • 2 Gelatine leaves or 1tsp Gelatine granules
  • 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.

Equipment & products used in my kitchen and videos