How to make Home Made Corned Beef Chunks:

• Boil all ingredients for 3 minutes. Let it cool. Soak whole meat in boiled solution.
• Inject solution in meat or prick meat all over using fork or ice pick.
• Store in a refrigerator for 2 days, covered with cheese cloth or aluminum foil. Turn and prick each day.
• On the 3rd day, cut in cubes about 1 1/2" size and put back in the solution.
• On the 4th day, wash in clean water. Put in a pan then add water just enough to cover the meat. Boil for 5 minutes then drain.
• Cover again with fresh water and boil until tender. Drain and discard the broth.
• Now you may serve these corned beef chucks garnished with fried vegetables like string beans, carrots or potatoes.
• Or you can add it on chicken pochero or nilaga.