Made a canned! be fancy
(BTW. they say to leave to cool, but, I'd be inclined to use it warm.)
(They start by stating that in the USA 'Corned Beef' is what we in UK call 'Salt Beef', etc.)
Salt Beef
1 Heaped Tbsp. Salt 1 hpd. Tbsp Saltpetre (If obtainable, or you could use Sodium Nitrite) 2 Kg Rolled Beef Brisket
Then: 2 L. Beef stock or Water 1 Tsp Black peppercorns 4 Bay leaves. 1 Tsp Salt 1-2 tsp. Caraway seeds 2 Carrots 1 onion, halved.
Dissolve salt and saltpetre in a cup of warm water. Place the meat in a bowl just big enough to contain it and immerse in cold water adding the dissolved salt and saltpetre. Cover bowl and leave in a cool place for 3 days. After this period, the water will be tinged pink and the meat will be a dull red. Remove the beef and rinse it well.
Why do butchers sell cooked food 283Yes to most of the following.... Quite a comment on public taste but, I reckon, probably accurate. Just a bit frighteneing when seen so baldly in black and white...
Simmer the beef in beef stock or water along with the peppercorns, bay, salt, caraway, carrots and onion for around 3 hours until beef is nice and tender (you can reuse the stock to make a sauce or borscht.) Leave to cool in the stock and then remove it and store in the fridge for up to a week. or in the freezer for up to 6 months.
(If I find any others, I'll pbutt them out.)
-- J.P. in London.
