So I was reading my book Charcuterie, and I do remember how my last homemade corned beef attempts here and here resulted in so-so results. I just reread what I wrote two years and 5 years ago (wow) and realized that my first version of corned beef was the more correct process. But my hard headedness in not following ingredients and instructions (a strength and a weakness at this point) was what failed me.
I was more afraid now of not doing things that I tend to follow the directions when it comes to curing meat. So with the Charcuterie instruction of brining it for a week (corning!) along with uncommon flavors for the Filipino palette of cloves, cinnamon, allspice, etc, I followed. The brisket went in for 7 days. Afterwards, it was boiled in water for 2 hours along with more of the pickling spice (that’s why I made this mix). Then drain, cool and shred. The brisket had a bit of fat in it, and the threads of the meat too fat for my liking. So after shredding it, I pounded them with a meat mallet to have a mix of fine and thick strings of meat.
I decided to make into a hash immediately and put some diced potatoes in a pan. I added the meat which was kinda dry. I ended up adding a mix of the boiling water (now a bit salty) and some regular water. This was just to manage the salt. I ended up adding about two cups of liquid or more. But if you want the crunchy crispy kind of corned beef, lessen the water and keep a bit dry, and add oil when serving. This was refrigerated first and served a few days after, and it was beautiful. Really 🙂
The meat is not as red as the canned version, but it really worked out fine I think. It has passed mother’s and sister’s tests so yay. (But my sister’s corned beef was left in the cast iron pan to be reheated and it took on an oxidized look that it look like dead meat. But flavors were still great!) I can recreate this a few times a month and I think we will be happy with less processed kind of meat available at home. 🙂