While corned beef is very solidly traced back in Ireland and the UK, over in the India peninsula, it also has a rather rich history and a different method of preparation.

As I have just gotten a side of beef, I have a lot of options to experiment with.

I’ll be doing 2 different preparations of corned beef, one following a more European approach, and the other following an approach that appears to have been from the Cochin Jews immigration to the Indian peninsula.

https://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe-1947363

https://indianvagabond.com/2017/01/04/salted-beef-kolkata-anglo-indian-style/

Once the chuck roast I have thaws, I’ll evaluate it’s suitability for the indian method, as that requires trimming all fat off the meat. If the chuck roast is too marbled, I will need to wait a few days for a shank to thaw out so I can trip that.

RESOURCES:
for “traditional” corned beef:
https://www.thedailymeal.com/1228035/the-complete-and-fascinating-history-of-corned-beef/


for Indian corned beef: