Recipes around the world compilation

Carabeef (Carabao Meat) Corned Beef

By PutoPinoy on Friday, March 28, 2008 At Friday, March 28, 2008

  • 2kg - lean carabeef (2"x1" cubes)

Curing Ingredients:

  • 2 cups - saturated salt solution
  • 3 cups - cold water
  • 2-1/2 T - sugar
  • 1/4 t - salitre
  • 1/8 t - sodium nitrite
  • 2 tablets (500 mg) - ascorbic acid
Cooking Ingredients:
  • 1 t - pepper corns
  • 1 t - garlic, crushed
  • 2 pcs - bayleaf
  • 2 strands - oregano


  1. Place cut up carabeef in a plastic bowl.
  2. Dissolve all the dry ingredients in the required amount of water. Strain them through a clean cheesecloth to remove the impurities.
  3. Pour solution 9pickle0 into the carabeef container and cover.
  4. Cure at room temperature for 10 to 12 hours. If curing in the refrigerator is desired, cure for 1 to 2 days. After the curing period and wash twice with plain water.
  5. To cook, place the washed cured carabeef in a pressure cooker of suitable size. add the ingredients specified above, wrapped and tied in a piece of guaze. Water at a level of 1 to 2 cups maybe added it the pressure cooker at hand steams off a lot. Otherwise, in some instances it may not be necessary.
  6. Cook for 45 minutes at 15 pounds pressure. In the absence of pressure cooker, open fire method can be used but will take 4 to 6 hours to completely tenderize the meat. Keep the cooking vessels tightly covered during cooking so that evaporation of the liquid will be prevented.
  7. Drain cooked meat and flake with fork. The liquid extract may be remixed.
  8. Package and freeze if desired or it may be cooked further into other favorite recipes. The cooked products may also be canned.