Kosher-Style Corned Beef

Kosher-Style Corned Beef

2 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    3 d 5 m
Gene
Recipe by  Gene

“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.”

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Ingredients

Adjust Servings

Original recipe yields 25 pounds of corned beef

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Directions

  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.

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Reviews (2)

Rate This Recipe
EMILY STERLING
20

EMILY STERLING

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

traceyposner
7

traceyposner

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 even took a third helping!!!!! I ut up carrots, potatoes, rutabagas and cabbage to go with it. I left that party with an empty dish! I think that calls for the highest rating I can give it.

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Nutrition

Amount Per Serving (100 total)

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

Based on a 2,000 calorie diet

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