البلوبيف البيتي

We prepare half a kilogram of minced beef and add 50 grams of lamb fat.

We place the meat and fat in a pot with boiling water.

We add the whole onion, bay leaves, sugar, black pepper, and ground cardamom.

We let the mixture boil for exactly 30 minutes.

After boiling, we strain the meat and remove the onion and bay leaves.

We dissolve the gelatin in a quarter cup of warm water and stir well until fully dissolved.

We place the strained meat in a food processor.

Add a teaspoon of black pepper, salt, ghee, food coloring (optional), melted gelatin, and 1/4 cup of soup.

We blend all ingredients together in the food processor until combined but not fully smooth—aiming for a texture similar to store-bought corned beef.

We transfer the mixture to a square container and press it down.

We place the container in the fridge for at least 6 hours until fully set, or in the freezer for 3 hours if in a rush.

Once firm, we cut it into slices as needed.

We store the rest in the fridge for 2–3 days or in the freezer for longer storage.

When ready to use, we fry the desired amount in a hot oiled skillet.

We add eggs, season with salt and black pepper, and stir until the eggs are cooked through.