Comments on: Home Made Corned Beef

By: Marketman

Marketman — Tue, 03 Sep 2013 23:06:34 +0000

Suzette, whole cloves at Santis sometimes, or even Rustan’s spice aisle or Landmark. I find that whole cloves are a lot easier to spot than juniper berries in Manila… :)

By: Suzette

Suzette — Tue, 03 Sep 2013 07:29:37 +0000

Came across juniper berries in the stall selling spices and nuts beside sm makati grocery just a few days ago. I was looking for whole cloves. Did not find any.

By: Marketman

Marketman — Tue, 03 Sep 2013 04:58:00 +0000

I had another corned beef sandwich for breakfast today, several days after I made the beef, and frankly, it tasted better after some aging in the fridge, so let it rest for a few days before enjoying it for the fullest flavor! :)

By: Jong

Jong — Mon, 02 Sep 2013 13:32:42 +0000

I have tried making this myself once a couple months ago, used beef short ribs instead of brisket. The recipe I used called for pink salt but unfortunately I could not find it at that time. I love matching this with cabbage and potatoes boiled in the same broth the beef was boiled in.

By: Risa

Risa — Mon, 02 Sep 2013 09:58:31 +0000

I followed the recipe in Leite’s Culinaria and found it tough to complete the spice list. I was down to juniper berries and allspice berries and found these last two in Konbini store on Connecticut St.

But the triumph was short lived because right beside it was a pre-mixed bottle of picking spice. (Probably the same feeling of a North Pole trekking expedition arriving at the destination only to be welcomed by a party airlifted to the site.)

It may be cheaper to get the pickling spice directly rather than buy large volumes of different spices.

Proud to say I completed that spice list haha, even if I found the picking spice later.

By: jakespeed

jakespeed — Mon, 02 Sep 2013 07:18:50 +0000

I was planning to make homemade coned beef for the longest time. Thanks MM for the post reminding me to try this once and for all. :) I would definitely use this for the sinigang na corned beef.

By: Miguel

Miguel — Mon, 02 Sep 2013 04:00:55 +0000

I recently got some Prague Powder/Curing Salt at the Landmark Trinoma grocery store. It’s located in the spice section beside the McCormick pouch seasoning mixes. Its made by a local brand, J something, maroon colored packaging and the powder is colored pink so you should be able to see it immediately. It’s about 18 pesos per pack I think.

As for the Juniper Berries, I heard that a store located in Market Market that specializes in bottled Herb and Spices carry them. Personally I haven’t been there so I cant attest if they do have them. Could be worth a try if you’re in the area anyway.

As for the corned beef, nothing beats home made :)

By: Marketman

Marketman — Sun, 01 Sep 2013 22:20:29 +0000

Cheska, prague powder from specialty ingredients stores, I got some in Cebu, but I have seen it at some bake/food stores in Manila.

By: bijin

bijin — Sun, 01 Sep 2013 16:36:48 +0000

The first time my mom made corned beef I had no clue you can make corned beef. It was absolutely delicious! But of course in my mom’s generation almost everything was made from scratch…longganisa, tapa, ice cream, ice candy, jams, jellies, atchara, etc. I was 12 when I learned to bake from her….chiffon cake, pandesal that never tasted as the store bought ones. Later on I took over baking cookies for Christmas…fig bars, peanut butter and oatmeal cookies every christmas.

By: Clarissa

Clarissa — Sun, 01 Sep 2013 12:00:33 +0000

I tried making the canned version of corned beef from scratch before. Mine turned out a bit salty but I loved how it looked like canned corned beef. But I don’t know how they make the meat finer, since mine looked overly chunky compared to the canned version. I tried the Alton Brown recipe the first time (he is my fave chef) but got turned off since it was the sliced version of corned beef.

https://domesticurbanite.com/2012/08/18/homemade-corned-beef-2/

I find it terribly funny that I am eager to make my food look like the canned version, which is the same goal I have when making spanish style sardines :)