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Kosher-Style Corned Beef

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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 231 people have saved this

Prep Time:
5 Min
Ready In:
3 Days 5 Min

Servings  (Help)

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Original Recipe Yield 25 pounds of corned beef
 

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. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 357 | Total Fat: 30.1g | Cholesterol: 83mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by EMILY STERLING 
very good but use fresh green beans in mine instead of carrots beer instead of water no sugar... MORE

 
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