How to Make Home Made Corned Beef Chunks
Home made corned beef is a tender, flavorful, and preservative-free dish made by curing and slow-cooking beef chunks to perfection, ideal for versatile meals.
Prep Time4 days d
Cook Time40 minutes mins
Total Time4 days d 40 minutes mins
Course: Beef Recipe
Cuisine: Western
Keyword: corned beef recipe, home made corned beef
Servings: 6 servings
Calories: 335kcal
Author: Manny
- 1 kilo beef round part
- 1/2 cup salt
- 1/4 cup white sugar
- 1/2 cup salitre
- 2 cups water
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.
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.
