Make Old-fashioned Corned Beef! Can/Preserve it & Store It or Have It Right Away. Tender, Juicy!

With just a few simple tools you may already have in your kitchen, you can now male your own old-fashioned corned the way your grandma makes it. You can used cheap beef cuts or those prime beef pieces.
The ingredients used in this recipe are:
About 15 lbs of beef brisket
2 lbs beef tendons
3/4 cup sea or kosher salt
1 cup brown sugar
1 teaspoon pink powder or salt peter (salitre)*
1/4 cup pickling spice**
4 quarts water
1/8 cup unflavored gelatin dissolve in 2 cups water (optional)
If you are going to can or preserve the corned beef, you will need a pressure canner and some mason or canning jars. A regular pressure cooker, a pot, or a slow cooker will work if you do not plan to store it for long.
The key to a good flavorful corned beef is slow cooking. You can pull the beef into shreds or mash it till they separate or just leave them as cubes. You may even leave them in big cuts for the classic corned beef and cabbage dish.
Trim out as much fat as you can. Fat can turn rancid over time. The beef tendons will give your corned beef that moist, juicy, smooth texture and melts-in-your-mouth feel.
It takes 10 to 12 days to cure the beef in the refrigerator, two to 3 hours slow cooking. And thirty minutes for the final phase where you add in your spices. I just added sautéed garlic and onions. Maybe a dash of pepper to taste.
Have it with bread, top it over hot steamed rice, as a filler for Chinese buns. You can mix it up with hash potatoes or throw in it with your egg omelet. Corned beef is one of those versatile dishes that goes well with almost anything.
The best part is it is much cheaper than most commercial canned corned beef in the market. A 15-lbs slab of brisket and 2 lbs of beef tendons yielded me 20 to 25 12-oz jars of delicious corned beef.
*Pink powder is also called prague powder. It is 6.25% sodium nitrite and 93.75% salt. It is colored pink to distinguish it from plain, regular salt. 1 part sodium nitrite to approximately 16 parts salt. If you are using straight sodium nitrite (salitre) adjust the measure accordingly.
** Pickling spice is a mixture of different spices and can be bought at produce markets/stores or you can make your own blend of the following:
2 teaspoons whole coriander seeds
1 teaspoon of red pepper flakes (more or less to your taste)
1 teaspoon of ground ginger
2 bay leaves, crumbled
2 cinnamon sticks, crush or substitute cinnamon powder
6 whole cloves
1 tablespoon whole allspice berries or use powdered allspice
2 tablespoons whole mustard seeds
Mix all ingredients in a jar and shake.
Check out my other videos:
Let's Make Taho ! • Let's Make Taho! A Del...
Let's Make Pineapple Wasabi
Hamburger Sandwich! • Let's Make A Pineapple...
Music: www.bensound.com

[@danielliontamer3773]

Glad i've found your video sir! great video. where can i find pressure canner in the philippines.

[@t2pt554]

HI Daniel. I'm not sure. I ve been out of the country for more than 25 years now Try Cash and Carry, if it's still around ..Also, I used to shop for kitchen things at the Chinese bazaars around the Quinta Market in Quiapo. Canning pressure cookers are different from the regular units; it has more pressure, up to 14 lbs compared to about 8 lbs for the regular cookers. My apology foe the late response