Kosher-Style Corned Beef
Description
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.
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.