Jewish Corned Beef Roast Food

KOSHER-STYLE CORNED BEEF

Kosher-Style Corned Beef image

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.

Provided by Gene

Categories Main Dish Recipes Beef Corned Beef Recipes

Time P3DT5m

Yield 100

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 0.9 g, Cholesterol 82.8 mg, Fat 30.1 g, Protein 19.2 g, SaturatedFat 12.1 g, Sodium 1050.7 mg, Sugar 0.8 g

JEWISH STYLE CORNED BEEF

Jewish Style Corned Beef image

Provided by Food Network

Number Of Ingredients 18

Ingredients

1-12 pound whole brisket
4 quarts water
2 cups Kosher salt
1 teaspoon saltpeter
5 bay leaves
7 cloves garlic, smashed
1/4 teaspoon ground cloves
2 teaspoons whole peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
1 cup white vinegar
1/2 cup white sugar
1 teaspoon allspice berries
1 teaspoon mustard seeds
1/4 teaspoon cloves
2 teaspoons peppercorns
3 cloves garlic
1/4 cup salt

Steps:

Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks.;
Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer. Steam for 3 hours, until tender.
Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Christoffel - Berres

CORNED BEEF

Corned Beef image

The aroma of the spices in this recipe are so outstanding, that it almost unfair that you have to wait several hours before you can indulge. It is done to perfection when the corned beef is brown on the outside but rosy on the inside. It is so inviting...let's eat!

Provided by Myrna Turek

Categories Lunch Main Dish

Time 3h10m

Number Of Ingredients 9

Ingredients

4-5 lbs. Kosher Corned Beef (ask your butcher for the best meat to use.)
1 medium whole garlic clove
2 medium onions, peeled and cut into quarters
2 whole cloves
6-8 whole black peppercorns
1 large bay leaf
1/4 tsp. mustard seeds
1/4 tsp. dried rosemary
1 large head of cabbage,cut into quarters. (optional)

Steps:

Put beef into large stock pot, Add all the seasonings. Do not put the cabbage in the pot. Pour cold water into pot, to cover the meat. Bring to a boil. Skim off foam. Cover pot. Lower heat to a simmer.
If using the cabbage, after 3 1/2 half hours, add the cabbage. Simmer for 30 minutes more. This should be fork tender, if not let it simmer until it is fork tender. Use your judgement. Remove, and slice to your desired thickness. Corned Beef can be served cold or hot. Your choice. This is usually made into sandwiches. Rye bread, potato salad, coleslaw and pickles are excellent side dishes. Maybe French fries. Hmm.

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