Growing up among Goan neighbours in Mumbai, corned beef or chutney sandwiches were one of the starters served for a party or get-together. Though some used the canned corned beef, others prepared it from scratch using fresh ground meat, a quick and easy version. This corned beef can be made ahead, refrigerated, used as and when required.
In ancient times, anything small and granular was referred to as corn, which in this case, is salt and has nothing to do with corn. Corning or salting was a method of curing and preserving the meat. Unlike the canned corned beef from Brazil, in United States, beef brisket (a cut of meat) is cured in a seasoned brine. A tough cut of meat, which is then slowly cooked until tender and flavourful.
Saltpetre (potassium nitrite) converts the natural hemoglobin in beef to methemoglobin, which imparts the distinctive pink colour and is said to reduce the risk of botulism during curing. For centuries, it has been used as a preservative, but has some unique chemical properties that can pose a number of health risks. Since corned beef is known for its distinctive colour, I have added the required small amount of saltpetre. It can be omitted with the end product looking gray (like normal cooked meat) but will not differ in taste.
In ancient times, anything small and granular was referred to as corn, which in this case, is salt and has nothing to do with corn. Corning or salting was a method of curing and preserving the meat. Unlike the canned corned beef from Brazil, in United States, beef brisket (a cut of meat) is cured in a seasoned brine. A tough cut of meat, which is then slowly cooked until tender and flavourful.
Saltpetre (potassium nitrite) converts the natural hemoglobin in beef to methemoglobin, which imparts the distinctive pink colour and is said to reduce the risk of botulism during curing. For centuries, it has been used as a preservative, but has some unique chemical properties that can pose a number of health risks. Since corned beef is known for its distinctive colour, I have added the required small amount of saltpetre. It can be omitted with the end product looking gray (like normal cooked meat) but will not differ in taste.
Corned Beef - I
(Yield 800 grams)
Ingredients:
1/2 kg lean ground beef
375 grams bacon (1 pack)
3/4 teaspoon pepper powder
3/8 teaspoon all-spice powder
2 large eggs (lightly beaten)
2 slices of bread
1/2 teaspoon saltpetre
Method:
In a non-reactive bowl, mix the ground beef with saltpetre. Cover and refrigerate for an hour.
Soak the slices of bread in little water for a second. Squeeze out the water, add bread to the meat mixture along with the eggs, pepper powder and all-spice powder.
Grind the bacon in a food processor and combine with the meat mixture. Press meat firmly in a container or mould. Cover and steam for 30 to 45 minutes. To check for doneness insert a knife in the centre to see if the juices run clear.
Once done, the juices collected at the bottom of the container or mould is basically fat.
Cool meat and then grind in a food processor with or without the juices.
(Note: I sliced the meat and drizzled the liquid, which was absorbed instantly. See first picture served with bacon roses. )
To use as a spread, add some butter to the required amount of ground corned beef.
Note:
(Yield 800 grams)
Ingredients:
1/2 kg lean ground beef
375 grams bacon (1 pack)
3/4 teaspoon pepper powder
3/8 teaspoon all-spice powder
2 large eggs (lightly beaten)
2 slices of bread
1/2 teaspoon saltpetre
Method:
In a non-reactive bowl, mix the ground beef with saltpetre. Cover and refrigerate for an hour.
Soak the slices of bread in little water for a second. Squeeze out the water, add bread to the meat mixture along with the eggs, pepper powder and all-spice powder.
Grind the bacon in a food processor and combine with the meat mixture. Press meat firmly in a container or mould. Cover and steam for 30 to 45 minutes. To check for doneness insert a knife in the centre to see if the juices run clear.
Once done, the juices collected at the bottom of the container or mould is basically fat.
Cool meat and then grind in a food processor with or without the juices.
(Note: I sliced the meat and drizzled the liquid, which was absorbed instantly. See first picture served with bacon roses. )
To use as a spread, add some butter to the required amount of ground corned beef.
Note:
- The fat in the bacon prevents proper distribution of the spice powders and bread hence, ground bacon should be added last to the meat mixture.
- Unless you are using low sodium bacon, add salt accordingly. Otherwise, no salt is added when using regular bacon.
- I used empty commercial corned beef cans as moulds and covered them with a plastic wrap.
- Club House ground all spice powder was used. Allspice is the dried, unripened fruit of a small evergreen tree, the Pimenta Dioica. The fruit is a pea-sized berry which is sundried to a reddish-brown color. Pimento is called Allspice because its flavour suggests a blend of cloves, cinnamon and nutmeg.
- If you don't have access to this spice powder, then use 1/8 teaspoon each of cloves, cinnamon and nutmeg powders. Half of a 1/4 teaspoon is 1/8 teaspoon.
See Blend of Pork & Beef Recipes