Jewish Style Corned Beef Recipes
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.
Provided by Gene
Categories Main Dish Recipes Beef Corned Beef Recipes
Time P3DT5m
Yield 100
Number Of Ingredients 6
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 CORNED BEEF ROAST
My mom heard this recipe on a PBS cooking show years ago. It called for a regular pot roast, but we tried the corned beef instead and won't eat it any other way! I make for my husband now - it's a favorite!
Provided by mkgodsey
Categories Meat
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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