Duddington Corned Beef
Ingredients
Directions
Rub the beef well with the saltpetre.
Place the beef in a 3 or 4-gallon crock.
Dissolve the salt in the cold water and pour it over the beef.
Place a weight on the beef to keep it submerged in the brine.
After two weeks, the beef is ready to use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Plate pieces of beef
- The main meat, which the salt and saltpetre cure and season throughout.
- Coarse sea salt
- Seasons the meat and draws moisture out, helping the brine penetrate the beef.
- Pulverized saltpetre
- Curing agent that helps keep the beef pink and gives it a cured flavour.
The step that matters
Keep the beef submerged in the brine. Any meat left above the brine can spoil or cure unevenly, so the weight must hold every piece fully under the liquid for the whole curing period.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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