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Step 1
Pass the string around the roll of meat from the bottom and bring it back around over the top. Bring the working end under the standing end from the left. Pull the working end back up on the right side of the standing end.
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Step 2
Push the working end under the part of the string that goes over the meat from the left. Pull it back up from the right and pass it over the loop just created.
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Step 3
Slip the working end under the string that passes over the meat once again. Bring it back up on the right side and pass it under the loop just created. Note that this is a buntline hitch tied around its own standing end.
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Step 4
Tighten the knot from time to time by pulling the standing end. Cooks make corned beef by soaking the meat in brine for a prolonged period and will shrink considerably over time. The corned beef knot is ideal for this purpose because it slips freely at this stage.
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Step 5
Make an overhand loop with the standing end of the string after the meat has finished shrinking. Pass the working end through the half hitch just created, and tighten the knot to keep it from slipping any further by pulling on both ends at the same time.
