Bridget White Anglo-Indian Recipe Books

Bridget White Anglo-Indian Recipe Books
ANGLO-INDIAN RECIPE BOOKS

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagiarism and infringement of Copy Right punishable by Law

ANGLO-INDIAN COOKERY BOOKS

ANGLO-INDIAN COOKERY BOOKS
For copies contact: Bridget Kumar Tel: +9198455 71254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Monday, October 13, 2014

CORNED BEEF - HOME MADE CORNED BEEF

Corned Beef or Salt cured Beef refers to Beef that has been preserved and flavored in a Brine solution. The Brine acts as a preservative. Sugar is stirred into the brine solution which prevents the meat from getting hard due to the presence of the salt.  Saltpeter is also added to the solution. This helps to maintain the red coloring of the meat.  Various spices are added for flavoring. In the olden days, Corned Beef was always served with steamed cabbage. It was popular during both World Wars when fresh meat was in short supply and rationed. Corned Beef is usually used as a filling in sandwiches or made into a Hash with steamed vegetables 
 


RECIPE FOR HOME MADE CORNED BEEF
Ingredients
2 Kg tender beef from the “Round” Portion
1 kg Table salt or fine powdered salt
50 grams Saltpeter / Black salt / Lime salt powdered
1 tablespoon moist brown sugar
Juice of 8 limes
2 or 3 tablespoons vinegar
Wash and dry the meat well. Puncture holes all over it. Mix the salt, saltpeter ( lime salt or black salt), vinegar and brown sugar together. Divide this mixture into 4 parts. Rub the Beef all over with one portion of the salt mixture and juice of 2 limes. Turn the beef around so that the salt solution seeps into it well. Repeat this after every 2 hours rubbing it well several times during the day. Next morning remove from the old dish and place it on another dry dish, and rub into it the second portion of the prepared salt.  Let it stand for an hour or so, then pour over it the remainder of the 2nd portion of the salt solution. Repeat the rubbing two or three times during the day, turning the beef continually. On the 3rd and 4th day repeat the procedure of placing in a fresh dish and rubbing the beef well with the 3rd and 4th portions of the prepared salt solutions and lime juice.  On the 5th day boil or pressure cook the meat with all the residue of the salt solution for at least 1 hour on low heat. Cool and store. Use for sandwiches etc when required.
Ps. Use glass or stone dishes while soaking the meat as the salt solution would react with plastic or other metal dishes. You could keep the dish in the fridge during the marination process.