Corned Beef

Recipe by
Total Time:
4 days
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Hard

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  • 2 kg - tender beef (from the 'round' portion)
  • 1 kg table salt or powdered salt
  • 50 g saltpetre or lime salt, powdered
  • 1 tbsp moist brown sugar
  • Juice of 8 limes
  • 2 tsp vinegar

How to Make Corned Beef

  • Wash and dry the meat well. Puncture holes all over it.
  • Mix the salt, saltpetre and brown sugar together.
  • Divide this mixture into 4 parts.
  • Rub the beef all over with one portion of the salt mixture and juice of 2 limes.
  • Turn the beef around so that the salt solution seeps into it well.
  • Repeat this after every 2 hours, rubbing it well several times during the day.
  • Next morning, remove from the old dish and place it in another dry dish, and rub into it the second portion of the prepared salt.
  • Let it stand for an hour or so, then pour over it the remainder of the 2nd portion of the salt solution.
  • Repeat the rubbing two or three times during the day, turning the beef continually.
  • On the 3rd and 4th day, repeat the procedure of placing in a fresh dish and rubbing the beef well with the 3rd and 4th portions of the prepared salt solutions and lime juice.
  • On the 5th day, boil or pressure cook the meat with all the residue of the salt solution for at least 1 hour on low heat.
  • Cool and store.
  • Use for sandwiches etc when required.
  • Recipe courtesy: Anglo-Indian Recipes.