Kosher-Style Corned Beef

Kosher-Style Corned Beef

2

"This recipe is for 25 pounds of beef, but can scaled down. Prague powder number 1 is a commercial curing product that can be found at sausage supply shops. You may want to reduce the amount of salt, as this amount was used as a preservative."

Ingredients

3 d 5 m {{adjustedServings}} servings 357 cals
Serving size has been adjusted!

Original recipe yields 100 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1051 mg
  • 42%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. 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.
  2. Cook corned beef as you normally would. Simmer or roast for about 50 minutes per pound, or until tender.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

2
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

very good but use fresh green beans in mine instead of carrots beer instead of water no sugar or vinegar

I scaled this down considerably to feed 20 people for a party at a friend's house. Even though there was other food there to eat, my dish went fast! People were getting seconds and one guy eve...