Kosher Corned Beef Recipes

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:

• 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.