Corned beef

Ingredients for 1 servings:

• 2 kg beef, lean, without tendons from the breast, cut into child-fist-sized pieces
• 2 liters of water
• 25 g curing salt per kg meat
• 4 g sugar per kg meat
• 4 g nutmeg
• 8 g pepper
• 16 cloves
• 120 g aspic powder, 200 bloom
• 2 onions
• 2 slice(s) of celeriac, about 3 cm thick
• 2 carrots, halved lengthwise
• 1 stalk(s) leek
• 10 g Maggi

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

The cut meat is pre-salted in the refrigerator for 4-5 days with sugar and curing salt, turning it once during this time. After this time, the meat is simmered in 2 liters of water with the brine that has formed, along with the carrots, celery, leeks, and the halved onion studded with the 16 cloves, for one hour. Then half of the meat is minced using a 5 mm disk, and the other half is minced using a 12 mm disk, inserting the blade upside down. This shreds the meat into stringy pieces. Now make the aspic solution from 1 liter of the strained cooking broth, 120 g of aspic powder, pepper, nutmeg, and Maggi. Mix everything well, pour it over the ground meat, and mix everything evenly. Pack the mixture tightly into tins or jars and cook for 90 minutes. To keep the aspic clear, it needs to be cooled slowly. You can also fill it into a 90-gauge sterile casing and simmer it for 90 minutes at 85°C.