Ingredients

• 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.