Corned beef a la Solar

Ingredients for 20 servings:

• 22 g salt for curing (nitrite curing salt)
• 2 g sugar
• 1 m.-sized onion(s)
• 8 carnations
• 10 peppercorns
• ¼ bunch parsley
• 2 shallots (Chinese onions)
• 1 kg lean beef (possibly cut from the rump)
• 200 g pork, belly with rind (only for cooking because of the stickiness)

Instructions

Working time approx. 1 hour; Rest period approx. 8 days; Total time approx. 8 days 1 hour

Beef cooked in its own juices

Remove all tendons and fat from the beef and cut into pieces approximately 3 x 3 cm in size. Mix the beef cubes with the nitrite curing salt and the sugar and pack tightly in a suitable container and store in the refrigerator for around 8 days. Important: Turn the meat over every two days and pack it tightly again!! After the 8 days of storage, put the meat in a pot with the remaining ingredients and spices, as well as the piece of pork belly, and boil with water covered until the beef is tender. Note: The onion is studded with cloves. The shallots are cut into 6 to 8 cm long pieces. Tip: The peppercorns can be cooked in a tea strainer. After boiling, just take out the beef and shred half of the beef cubes with a fork. Cut the other half into cubes approximately 1 x 1 cm in size. Now mix everything together with a ladleful of meat broth from the boil. Note: The meat broth makes a very tasty soup! Place the shredded meat, along with the cubes and the added meat broth, into a preserving jar and sterilize it at approximately 95 degrees Celsius for 90 minutes. Please allow it to cool slowly after sterilization.