Kosher Corned Beef Food

KOSHER-STYLE CORNED BEEF

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.

CORNED BEEF

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.

JEWISH STYLE CORNED BEEF

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

Steps:

• Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
• Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
• Cook for about 2 hours, or until very tender.
• Allow to rest in the water for about 20 minutes before slicing.
• Recommend serving with Mustard Sauce for Corned Beef recipe#21617.

KOSHER CORNED BEEF

Steps:

• Wash and towel dry brisket. Trim slightly but retain most of the fat (for flavor). Combine garlic with an equal amount of salt. Rub thoroughly over entire brisket. Set aside. In a bowl, combine water, (remaining) salt, brown sugar, & pickling spices. Insure all sugar and salt are dissolved. Add in beer (10-12 oz is preferred amt). Pierce brisket with paring knife or fork over all sides. Rerub garlic and salt mix coating. Place brisket into strong kitchen storage bag. Add mixture of liquids and spices & turn bag to insure total coverage of the meat. Eliminate as much air as possible from bag. Lay flat on platter or in a pan in refrigerator for 6-8 days. Turn bag over 1-2 times daily. DO NOT SNEAK ANY SNIFFS INTO THE BAG. IT WILL RUIN THE BRINING OF THE MEAT!!!!! Remove meat from bag. Rinse thoroughly under cold water. Do not remove excess fat yet. Heat by either steaming (preferred) or simmering until heated through. Add additional pickling spices to water for final flavoring. Trim fat to preference. Slice cross-grain to approx 1/8 inch. Serve with slightly heated Jewish Rye (with seeds) + coarse mustard for the perfect sandwich. Remember, although it tastes great, adding swiss cheese is NOT kosher. Enjoy.