Corned BEEF naturally
Cutting out nitrates & nasties from our diet meant saying goodbye to corned BEEF...not anymore, this is an absolute winner
Equipment
- 1 Large food grade sealable bag that holds liquid options are ziplock bag, tuppaware container, vacuum seal bag
Ingredients
Pickling Spice
- 2 Tbsp Black peppercorns
- 1/8 tsp cinnamon
- 9 whole Cardamon seeds
- 2 tsp Cloves
- 1 pinch Chilli Flakes
- 2 Tbsp mustard seeds
- 2 Tbsp Coriander
- 2 Tbsp All spice berries
- 1 tsp ginger
- 4 Bay leaves
Brine
- 4 litres Warm Water
- 300 grams pink Himalayan salt pink helps with colour
- 3 Tbsp Pickling spice from above recipe
- 1/4 cup coconut sugar
Additional ingredients
- 1 KFG grass fed & finished Beef brisket or bolar roast
- 1 Large Beetroot
- 1 sloosh Apple cider vinegar
- 2 whole bay leaves
- 1 Tbsp Whole peppercorns
GF white sauce
- 4 Tbsp Butter grass fed & finished best
- 4 Tbsp Potato flour
- 6 Cups Milk from your cow even better
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1/4 bunch Parsley to your taste
Instructions
Pickling Spice
- Combine all spices & herbs together in a bowl & set aside
Brine
- Add the salt to warm water & stir to dissolve
- Add remainder brine ingredients into the salty water
Method
- Place meat into container or plastic ziplock bag, seal thoroughly.
- Cover with the brine so at least one side of the beef is fully submerged.
- Place in fridge & flip daily for 7 days to fully brine the beef
- After day 7 drain the brine off the meat, cook now or place in new vac seal bag and freeze for later.
Cooking method
- Place beef that has been brined into a large saucepan
- Cover with water.
- Add in the Apple Cider vinegar & peppercorns
- Cut the beetroot uo into 8ths, this will expel the red dye from the beet & colour the corned beef.
- Simmer until cooked... around 1.5hrs or till meat is 65 degrees celsius when tested in the centre
White sauce
- In heavy based saucepan melt butter & add potato flour to create a rue' to golden
- Slowly add milk, whisking the whole time to incorporate
- once smooth consistency add in finely chopped parsley