Pork Corned Beef in Brine
by Editorial Staff
A delicious snack for borscht or an alternative to canapés, or maybe just a homemade delicacy – corned beef from pork at home. Cooking it is as simple and fast as possible.
Cook: 5 days 13 hour
Servings: 20
Ingredients
- Pork Sponder – 3 Kilograms
- Salt – 200 Grams
- Garlic – 5 Cloves
- Bay leaf – 10 pieces
- Black peppercorns – To taste
Directions
- Getting a finished product is easy. I often make such lard for future use for the winter. It is better to give your preference to young pork to get juicy and tender corned beef.
- A sponder or bacon with layers of meat is ideal for this. Rinse the meat and pat dry with paper towels or dry slightly. Rub with salt and send garlic to the meat. It is better to chop it finely. All this is good to do in an enamel container.
- Spread pepper and bay leaves between layers. Now cover with a plate and place the load.
- Place the workpiece in a cold place for 3 days. As the salting progresses, juice from the meat will begin to stand out. It must be drained, and on the 4th day the salt should be washed off. The washed corned beef must be sent to jars and closed with a nylon lid. Now you can put the jars in the cellar or put them in the refrigerator.
- The resulting lard is tasty, juicy and aromatic. If you cut it thinly, you can make canapes or just use it in a bite with borscht or as an independent delicacy.
Bon appetit!
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