I started to make my own pickled meat or corned meat when I couldn’t get the beef ribs in Manila that were corned. I would buy the imported beef ribs and do it on my own which took a long time because you had to corn it over several days; but the result was just so different from the regular beef ribs; the corning gave it that certain twist. And for my very popular Sinigang sa Pakwan, this corned beef is it’s heart.
Pickled Meat (How to Make Corned Meat)
Make your own corned beef --- or pickle any meat you want.
- 16 cups (~4 liters) of water
- 1 cup ( 145 grams) sea salt
- ¾ cup (150 grams) brown sugar
- ⅓ cup (30 grams) pickling spice
- ¼ cup (70 grams) pink curing salt
- 4 garlic cloves minced
- Beef ribs
The secret is to be able to immerse the beef in total with the curing liquid.
What I do to make sure all the beef, inside and out, is cured, I punch holes all over the the meat. There is a meat tenderizer gadget that does this. So I use it before I soak the meat for 10 days. The gadget looks like a comb with sharp, metal, look teeth. This is what you use to punch holes all over the meat.
Place water in casserole and add all ingredients and bring to a boil.
Remove from fire; cool completely.
In a container with cover, place meat and pour in liquid until all the meat is covered.
Place in chiller or refrigerator for 10 days.
After the 10 days are over your chunks or slices of meat is now ready.
Before using the meat, drain, and rinse to remove the curing brine.
Use as desired.