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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.
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