Jewish Corned Beef Roast Recipes

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

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.

Steps:

• Heat oven to 300 degrees.
• Saute garlic in the olive oil until soft in a large, oven safe pan.
• Place corned beef on garlic, fat side down.
• Add celery, carrots and onion on top, and sprinkle with a thin layer of rosemary.
• After the fat side is browned, turn over and pour the grape juice and tomato puree over the corned beef, making sure everything is saturated.
• Heat 10 minutes.
• Cover and place in oven for 2 1/2 to 3 hours.
• This makes it very tender!
• Serve.

Steps:

• Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
• Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
• Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper. Empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes. Cover with a lid or heavy aluminum foil.
• Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.