Thai Corned Beef

**dirtydog** · 23-05-2009, 01:01 AM

I had a sort of go at making corned beef this week, well I used the process to tenderise some beef anyway, for corned beef your supposed to use brisket, down at the Pattaya market it all looks pretty much the same, ie a mad axe man let loose on a dead cow and he has hacked it into useable pieces, so no idea which part of the beast this come from.

Anyway to make corned beef your supposed to let the beef sit in your solution in the fridge for 2 or 3 weeks, also they say to cut off all the excess fat, hmmm, cows here in Thailand live off of dirt and mud and don't carry much fat, for making burgers with Thai beef you actually have to buy beef fat to mix in with the beef other wise they come out too dry, 1 kilo meat to .25 fat is a good mix.

So this is what I did, water, salt, soy sauce, lumps of dead cow, in a plastic bowl and stuck in the fridge for 2 days, it was damn good, ok it was probably too salty for some as I didn't bother washing it a couple of times before cooking and changing the water several times to get excess salt off, but it was tender which was all I was looking for, in the last 20 hours I have snacked on nearly a kilo of it already between meals

One of the big lumps of beef.

A few slices of beef on bread ready for some mustard

**dirtydog** · 23-05-2009, 02:29 AM

Heres a good start on making corned beef and videos here.

Corned Beef
Ingredients:

One 4 lb. brisket of beef
1/4 cup large-grained kosher salt
1 tsp. freshly ground pepper
2 tsp. ground ginger
1/2 tsp. ground cloves
2 bay leaves, crumbled
1 Tbs. brown sugar
1/8 tsp. nutmeg
1/8 tsp. paprika
3 cloves garlic, minced
1 Tbs. saltpeter (optional, can be found in pharmacies)
1/2 cup warm water

Preparation:

Wash and remove most of the fat from the brisket. Mix together all the spices and the garlic and rub well into the brisket.
Dissolve the saltpeter in the warm water and pour over the meat. Place in a large, nonmetal container.
Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.)
Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.
Place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times. Cover with cold water again, bring to a boil and cook over low heat, covered, for about 2 hours or until tender. Cool, slice thin and place on a platter. Serve with mustard or horseradish.
Serves: 8 to 10

**daveboy** · 23-05-2009, 03:18 AM

That looks quite good you forgot to butter your bread though.

**TSR2** · 23-05-2009, 07:01 AM

Looks great D.D. off to Rimping Chiang Mai to get some 30 day aged beef

When it,s cured how long does it last in the fridge?

**blackgang** · 23-05-2009, 12:10 PM

You really want fresh meat to preserve, 30 days age is damn near rotton already, should use as fresh as you can get and immediately chill tio 42* F and work from there, in cure you want it at 38* F keep it between 36*[ is where the cure stops] and 42* F is where bacteria becomes actrive.

Must not have used enought nitrite DOG, not a real nice color.

**dirtydog** · 23-05-2009, 12:21 PM

I think just over 2 days is how long mine will last, lucky my girlfriend doesn't eat beef otherwise it may have only lasted a day

Originally Posted by TSR2

When it,s cured how long does it last in the fridge?

**blackgang** · 23-05-2009, 06:35 PM

Originally Posted by dirtydog

in a plastic bowl and stuck in the fridge for 2 days,

So you only cured it for 2 days??
when it says to cure for 2 weeks....

Originally Posted by dirtydog

Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.

Originally Posted by TSR2

Looks great D.D. off to Rimping Chiang Mai to get some 30 day aged beef

Be better off to go out to HORECO and get some Brisket from NZ or Aust., it will be fresh frozen and a lot cheaper than Rim Ping, and Brisket is what you want for corned beef.

Originally Posted by TSR2

When it,s cured how long does it last in the fridge?

It will last as long as you leave it in the cure, once you take it out of the cure or cook it it will tend to dry out.
The reason it was done is there was no refridgeration before electricity, when I was a kid on the ranch and when we butchered there was only so much you could eat fresh so it was canned or corned [salted] and then it was good as long as kept cool as possible, Corned Beef, Pork and Horse went to sea in barrels to feed the crews.
That is just the old fashioned way we kept meat.

**dirtydog** · 23-05-2009, 06:41 PM

^Well I didn't think it would actually make any difference to Thai beef and it would still be the same as eating a pair of old shoes, so no point in waiting 2 or 3 weeks to find out, I was quite suprised at what difference even a short period makes, beef is my favourite meat, I eat meat everyday, beef maybe once per fortnight because Thai beef is so crap, and then it is usually in some Thai dish, now I know this works I shall try it out properly

**jaiyenyen** · 23-05-2009, 08:21 PM

Cactus John, Of the Cactus Bar, Soi Cowboy makes superb home cured corned beef. He's serving some up on dark sour rye bread, and topped off with swiss cheese and hot mustard, in the bar, next Thursday.
I tried some last time he did it and it was bladdy good.

**blackgang** · 23-05-2009, 08:53 PM

Originally Posted by dirtydog

^Well I didn't think it would actually make any difference to Thai beef and it would still be the same as eating a pair of old shoes, so no point in waiting 2 or 3 weeks to find out, I was quite suprised at what difference even a short period makes, beef is my favourite meat, I eat meat everyday, beef maybe once per fortnight because Thai beef is so crap, and then it is usually in some Thai dish, now I know this works I shall try it out properly

That is the trouble with Thai Beef, I have bought it that was fork tender and the next from the same supplier was so fucking tough you couldn't drive a nail thru it.
So if I buy Thai French it is more costly than the Au. or Nz I get so I just stick with my supplier, but Brisket is the best for corning as the fat marble keeps it moist, That Thai striploin I corned was not real good as it was Thai skinny and was dry as hell even after it was done.

**TSR2** · 23-05-2009, 09:07 PM

Originally Posted by blackgang

Be better off to go out to HORECO and get some Brisket from NZ or Aust., it will be fresh frozen and a lot cheaper than Rim Ping, and Brisket is what you want for corned beef.

Brisket at Rimping 2.20 baht per kilo ,30 day aged

bought some today, in the fridge!

**blackgang** · 23-05-2009, 09:24 PM

As Stated before. 30 day aged meat is not the best for preserving, as it takes time for the cure to penetrate and start to work, at 30 days it already has started to decompose and thats why aged meat is tender, more so than it was when it was fresh, because it has started to rot.
Any meat I use for curing is fresh, because it must lay for 2 weeks between 36*F and 40* F for the cure to process to a stage where the meat will not spoil.
That 30 day aged brisket should go directly on your BBQ and be cooked as soon as possible or it will start to smell, 30 days is MAX age, 21 is a normal ageing.
When I buy good beef and have it killed I always had a 3 day hanging as good meat does not need more than for the rigor to get out and it is ready to eat or freeze. some tough meat will never get tender.

**TSR2** · 23-05-2009, 09:30 PM

^

good point ! understood

**dirtydog** · 23-05-2009, 11:17 PM

The difference 2 days made was amazing, it was as tender as say cheap beef in the UK, probably quite a bit more so, obviously no where near as tender as good quality beef is in the UK but it is supposed to sit in the saline solution for a lot longer than 2 days, I had thought about doing the papaya tenderising thing but that seems so messy and I have never cut up a papaya before, dry aging I just don't like the idea of, also my fridge draws all the moisture out so not sure what would happen to the beef, I know the freezer drys out ice cubes over a few months.

**pekerwud** · 26-05-2009, 02:07 PM

Thanks for your information Blackgang. I am in the very beginners phase of curing and smoking. I will need to check the temperature of my fridge before I do my next batch. Do you know where to find nitrite in Thailand? I have cured and smoked couple of pig bellies without it and haven't gotten sick but, would like to use it for my peace of mind.

**blackgang** · 26-05-2009, 05:29 PM

^ Salt and sugar will work but you do not get the color that you will with Salt peter or with nitrite or with Prov powder. and you can buy it at Globo foods in Samutprakhan.

**blackgang** · 27-05-2009, 06:41 PM

Globo Foods Ltd.

here is their link
but you do better on the phone, as they are like evry Thai web site, they don't answer
Here is the service person that I got and it is Globo P mix I think it is that you want.

"Chaiwat Katekaew" <chaiwat[at]globofoods.com>,

**pekerwud** · 27-05-2009, 07:34 PM

thanks for the link. i spent a couple of hours in tesco this afternoon. didn't have anything else to do so, i read through every salt package and powder looking pharmaceutical package only to come up empty handed. nothing with nitrite.

**blackgang** · 27-05-2009, 08:15 PM

I have a lot of it as I have got orders of Prov Powder Both #1 and #2 from UK and US, what you really want is Mortons Tender Quick tho, it does a good job and is easy and safe to use.
But the only one I know selling it in Thailand is Globo and if you want, you can PM me your email addy and I will fwd you a copy of Globo list.

I sent it to you and it is the Globo-P mix.

**TSR2** · 30-05-2009, 08:18 AM

did not take BGs advice re stick my 30 day aged brisket on the Barbie

soaked in brine S/petre solution for 6 days

Fab colour

boiled once in large pan of water 4 hours

Brilliant! not salty , very tender, real Corned Beef

**Elwood P Dowd** · 01-06-2009, 10:33 PM

I'm not sure if this belongs in a discussion re: corned beef and "preservation". . .However, if you decide NOT to "corn" it or preserve it, you can cook a brisket (or, any other tough cut). . .or, even your shoes (a la Charlie Chaplin in "The Gold Rush"). . .
Slow-roast the beef . . .6-8 hrs at 200 degrees F ( 93 Celsius or Gas mark 1/4). I also use a clay pot with lid (a ceramic such as Corningware also works well--and is easy to clean--Simply let it soak in cold water for 5-6 hrs) Add a little paprika or cumin or. . .to your own taste. . .You will be knocked over by how tender and flavourful it is. . .Add potatoes or squash and onions for the last 1-1/2 hrs. . .

Bon appetit!

**blackgang** · 03-06-2009, 04:39 PM

I have put a 4+ KG boneless to cure this morning and will smoke it next weed sometime.
And I see that my new Price list from SFS just came in my mail so will order about 10 KG of Brisket for corning, no telling what else will tick my fancy before I send in the order, so my order will pobly be in by saturday, and I am out of Tender Quick so mixed up a sub with Prov cure #1, Pickling salt from Issan and sugar.

**sabang** · 03-06-2009, 10:51 PM

Must admit, I approach DD's erm, 'cooking' threads with some trepidation, and a lot of hesitation.

but that looks damn good!

**dirtydog** · 03-06-2009, 11:23 PM

My fine dining at 7/11 thread is a master piece in what can be done with bland cheap food and would stop anyone from starving to death in Thailand if their daily budget is around 50baht perday

**Thungsongsausage** · 04-06-2009, 11:03 AM

looks good enough for me!! is it lunch time yet??

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