Kosher-Style Corned Beef

Kosher-Style Corned Beef


"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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3 d 5 m servings 357 cals
Serving size has been adjusted!

Original recipe yields 100 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.



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

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 eve...