A very simple method of making home made corned beef chunks. The taste is really different from commercial ones usually in cans or frozen and packed in plastic casing. And sometimes you are not sure if they are really using beef and not carabao meat. You may serve these corned beef chucks garnished with fried vegetables like string beans, carrots or potatoes. Or you can add it on chicken pochero or nilaga. You can also make corned beef empanada using this home made corned beef.
Why I Started Making My Own Home Made Corned Beef
There’s something truly special about making your own version of a dish that’s often bought from the store. My first attempt at home made corned beef chunks was inspired by my Tita Lorna, who swore by a recipe she learned from her mother while growing up in Batangas. She used to tell me, “Iba ang luto sa bahay, kasi alam mo kung ano ang laman.” That stuck with me. Whenever we opened a can of corned beef growing up, there was always that lingering doubt—what’s really inside? With this recipe, there’s no guessing. It’s just pure beef, lovingly prepared, with flavors that are unmistakably homemade.
Making this dish does take a little patience, but the results are worth every minute. The chunks of tender beef, seasoned and cooked to perfection, are leagues apart from anything you’ll find in a can. You can serve them with fried vegetables, add them to classic Filipino stews like pochero or nilaga, or even turn them into a flavorful filling for corned beef empanadas. It’s versatile, hearty, and incredibly satisfying.
Why Choose Home Made Corned Beef Chunks?
There’s a reason homemade food always tastes better. It’s not just about the ingredients—it’s about the care and love you pour into the process. When you make your own home made corned beef chunks, you have control over everything. You know the quality of the meat, the seasonings, and the techniques used to tenderize and flavor it.
One of the reasons this recipe stands out is the curing process. By soaking the beef in a seasoned solution for several days, you allow the flavors to fully penetrate the meat. My Kuya Jun, who loves experimenting in the kitchen, once explained it like this: “Para siyang sinigang—mas matagal nakababad, mas malasa.” And he’s right! The longer the meat sits in the brine, the deeper the flavor seeps in, giving you that rich, savory taste in every bite.
The Secret to Tender and Flavorful Beef
The secret to this recipe lies in two important techniques: curing and pricking. After boiling the brine solution, you let it cool before soaking the meat. This step not only enhances the taste but also ensures that the beef stays tender during cooking.
Pricking the meat with a fork or ice pick is another crucial step. I remember my cousin Mila teasing me the first time I made this dish, saying I was “nagiging mananahi” because of how focused I was on this step. But there’s a method to this madness! Pricking allows the brine to seep into every fiber of the meat, ensuring an even flavor throughout. It’s a bit of extra work, but trust me, it makes all the difference.
After a few days in the fridge, the meat transforms. You’ll notice how it changes in color and texture, becoming more infused with the brine’s spices and seasonings. By the time you’re ready to cook it, the hard part is over.
Cooking Home Made Corned Beef Chunks
The cooking process is just as important as the curing. After the beef has absorbed all those wonderful flavors, you’ll rinse it in clean water before boiling it. This removes any excess salt and balances the flavors. Don’t skip this step! My Tita Lorna always said, “Kapag hindi mo hinugasan, sobrang alat.”
You’ll start by boiling the beef in just enough water to cover it. After a quick five-minute boil, you’ll drain the meat, replace the water, and boil it again until it’s tender. This double-boil method helps remove any impurities while locking in the flavor. The result? Perfectly tender beef chunks that melt in your mouth.
A Dish with Many Uses
What makes home made corned beef chunks so special is its versatility. It’s more than just a breakfast staple. When I made this dish for the first time, we served it with fried potatoes and carrots, just the way my Lola used to do it. The crispy vegetables paired beautifully with the savory, juicy beef.
Another family favorite is using the beef chunks as a flavorful addition to chicken pochero. The richness of the corned beef complements the sweet and tangy tomato-based broth. Or, if you’re feeling adventurous, you can shred the beef chunks and use them as a filling for empanadas. My Ate Cel once brought a batch of corned beef empanadas to a family reunion in Cavite, and they were gone in minutes!
A Taste of Nostalgia
Homemade dishes like this remind me of how food connects us to our roots. Every step, from pricking the meat to patiently waiting for it to cure, is a labor of love. It’s a process that takes me back to childhood afternoons spent watching my Lola prepare meals in her old kitchen, the scent of spices wafting through the air.
If you’ve never tried making your own home made corned beef chunks, now’s the time. Not only is it healthier and tastier than store-bought versions, but it’s also a way to carry on the tradition of homemade cooking—a tradition that brings families together and keeps our culture alive.
So, gather your ingredients, clear some space in your fridge, and get ready to enjoy a dish that’s as rewarding to make as it is to eat. Your family will thank you for it, and who knows? It might just become a new tradition in your home too.
How to Make Home Made Corned Beef Chunks
Ingredients
- 1 kilo beef round part
- 1/2 cup salt
- 1/4 cup white sugar
- 1/2 cup salitre
- 2 cups water
Instructions
How to make Home Made Corned Beef Chunks:
- Boil all ingredients for 3 minutes. Let it cool. Soak whole meat in boiled solution.
- Inject solution in meat or prick meat all over using fork or ice pick.
- Store in a refrigerator for 2 days, covered with cheese cloth or aluminum foil. Turn and prick each day.
- On the 3rd day, cut in cubes about 1 1/2" size and put back in the solution.
- On the 4th day, wash in clean water. Put in a pan then add water just enough to cover the meat. Boil for 5 minutes then drain.
- Cover again with fresh water and boil until tender. Drain and discard the broth.
- Now you may serve these corned beef chucks garnished with fried vegetables like string beans, carrots or potatoes.
- Or you can add it on chicken pochero or nilaga.
Notes
Cooking Tips:
Prick the Meat for Better Flavor Absorption
Pricking the meat with a fork or ice pick is essential to ensure the brine penetrates deep into every fiber of the beef. This technique allows the spices and seasonings to infuse evenly, giving you a consistent flavor throughout. Skipping this step can leave parts of the meat bland, so take your time to prick thoroughly.Don’t Skip the Rinsing Step
After curing the beef, rinsing it in clean water before cooking is crucial to avoid overly salty corned beef. This step balances the flavor and removes excess salt from the brining solution. It also ensures that the final dish has a cleaner taste and is not overpowering.Double Boil for Maximum Tenderness
Boiling the beef twice is the secret to achieving tender yet flavorful chunks. The first boil helps remove impurities and excess salt, while the second ensures the meat becomes soft and juicy. Always replace the water between boils to lock in the best texture and taste.
