Kosher-Style Corned Beef
Important remarks before consulting the list.
Recipe Summary 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.
Ingredients | Kosher For Pesach List5 quarts ice water6 ounces salt3 ounces Prague powder number 13 ounces white sugar2 tablespoons pickling spice25 pounds beef brisketDirectionsIn 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.Info | Kosher For Pesach Listprep: 5 mins additional: 3 days total: 3 days Servings: 100 Yield: 25 pounds of corned beef
TAG : Kosher-Style Corned BeefMain Dish Recipes, Beef, Corned Beef Recipes,
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