Corned Beef

Meat materials Weight
Beef brisket,cubed 1 kg.
(cut 1 X 1/2 inch or any bonesless beef parts)

COVER PICKLE INGREDIENTS; HOUSEHOLDS MEASURE
In 1 cup of chilled water,dissolve the ff.;
Salt,refined 1t
sugar,refined 1t
curing salt 1t
vitamin c 1/4t
phosphate 1t

cooking ingredients;
add;2 cups water to the meat and cook with the ff. ingredints.
nutmeg 1t
corned beef seasoning 1t
garlic powder 1t
msg 1/2t
trimix 2t/after cooking
caragenan 1t

procedure;
1. prepare the (coverpickle)'40 percent salinity.immerse raw beef
meat into the cover pickle.
2. cure at room temperature for 8-10 hours or ref. 34-36 for 1-2 days.
after curing, wash meat for 20 seconds.
3. cook in pressure cooker for 45-60 minutes at 15 lbs. pressure or in open fire
for4-6 hours,include the cooking ingredients with two cups wter.
4.wait for the meat to cool,flake separate lean from the stock (sabaw).
5.pack in polybag and keep in freezer.

TIPS;to increase yield add 100-200 grams of pork to the skin to the meat
before pressure cooking.
For 300 grams stock solution add 1/2 vitsen,2t trimix and1t carageenan (dissolve in water) after mixing the thickend solution
cooked meat will yield 1 kg.