Kosher-Style Corned Beef

Kosher-Style Corned Beef

Kosher-Style Corned Beef
This recipe is for 25 pounds of beef, but can be scaled down. You may want to reduce the amount of salt, as this amount was used as a preservative.
Print
SPONSORED:
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Healthy Eating:
Occasions:
Serves:
100

Ingredients
5 quarts ice water
6 oz. salt
3 oz. Prague powder number 1
3 oz. white sugar
2 tbsp. pickling spice
25 lb. beef brisket

Methods/steps
In a large plastic bucket or tub, mix together the ice water, salt, Prague powder, sugar and pickling spice. Submerge meat in the mixture, and refrigerate for 3 to 4 days. A weight may be placed on top of the meat to keep it submerged. Cook corned beef as you normally would. Simmer or roast for about 50 minutes per pound, or until tender.

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.