Salt Cured Meat
A basic recipe for curing beef or pork. Sometimes used as a base for our popular Salt Meat Soup. A nice variation of this dish is to pan fry the cured beef until crispy and browned. Serve with lots and lots of poi of hot steamed rice, we enjoy this either hot or cold!
4 lbs. beef brisket, chuck roast, trim excess fat or stew meat - optional to leave whole or cut into desired size pieces* 1 head of garlic, cut in half Brine: 4 c. water 2 c. Hawaiian salt ½ c. brown sugar, loosely packed 1 TB black peppercorns 1 head of garlic, cut in half 4 bay leaves water as needed
In a saucepan over medium high heat; combine water, salt, sugar, peppercorns and bay leaves. Bring to a boil; stirring until salt and sugar has dissolved. Remove from heat. Cool completely. Place meat and garlic into a large plastic container. Add brine and enough water to completely submerge meat. Place a heavy plate on top of meat; to keep meat fully submerged. Seal/cover container well. Refrigerate 6-7 days (*if curing smaller pieces, keep refrigerated 3-4 days). Turn meat around once a day; making sure meat is completely submerged. Wash meat thoroughly. Transfer meat into a saucepan over medium heat. Cover with water and bring to a boil. Reduce heat. Simmer 2-3 hours until tender. Skim impurities that float to the top, Remove beef from liquid and transfer to serving platter. Strain simmering liquid and save for future use.
For service: Slice for service. Optional to pan fry in oil until crisp and browned. Shred to use in quesadillas. Serves 8-10.