Duddington Corned Beef
Ingredients
Directions
Rub and pack
Rub the beef well with the saltpetre.
Place the beef in a 3 or 4-gallon crock.
Brine and wait
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
- Beef
- The meat being cured, which becomes firm and sliceable as the brine works through it.
- Coarse sea salt
- Draws moisture out of the meat and seasons it while helping to preserve it.
- Saltpetre
- Curing agent that helps preserve the meat and gives cured beef its characteristic pink color.
The step that matters
Keep the beef fully submerged in the brine. Any piece of meat above the brine line can spoil or cure unevenly, so the weight must hold every piece under the liquid for the full two weeks.
“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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