Kosher-Style Corned Beef

6 ingredients
2 steps

Ingredients

  • 5 quarts ice water
  • 6 ounces salt
  • 3 ounces Prague powder number 1
  • 3 ounces white sugar
  • 2 tablespoons pickling spice
  • 25 pounds beef brisket

Directions

  1. 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. 2
    Cook corned beef as you normally would. Simmer or roast for about 50 minutes per pound, or until tender.

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