Corned Beef

Ingredients for 1 servings:

• 2 kg beef
• 50 g curing salt
• 300 g soup vegetables
• 12 juniper berries
• 12 carnations
• 6 bay leaves
• 18 peppercorns
• 3 liters of vegetable stock
• 5 g nutmeg
• 5 g pepper
• 2 ½ g all-spice
• 12 g sugar, brown
• 10 ml Maggi
• 30 ml balsamic vinegar, light
• 5 packs of gelatin, for 2.5 liters

Instructions

Working time approx. 2 hours; Rest period approx. 2 days; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 days 4 hours 30 minutes

with aspic for preserving or use immediately

Dice the beef into large pieces, place it in a pot, rub it with the curing salt, and let it stand in the cold for at least one night, two is better. Then rinse the meat thoroughly. Now bring the broth to a boil and add the meat. Put the peppercorns, bay leaves, juniper berries, and cloves in a spiced egg and hang it in the broth. Simmer the meat for 2.5 hours. Now pull apart half of the meat. The best lean pieces are best worked with two forks. Mince the other half. Use the 5 mm disc here. Pour approx. 1.60 liters of the cooked broth through a sieve. Add nutmeg, allspice, pepper, sugar, and Maggi and balsamic vinegar to the warm liquid, if desired. Finally, stir in the 5 packets of gelatine according to the instructions. Mix the meat and broth, pour into suitable containers, and refrigerate. If a longer shelf life is desired, fill the mixture into preserving jars and boil at 90 °C for 90 minutes.