Kosher Corned Beef Recipes

KOSHER-STYLE CORNED BEEF

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.

GLAZED CORNED BEEF

Steps:

• Fill an eight-quart pot with water and bring to a boil. Carefully drop in the corned beef and bring to boil once again. Lower heat and cook 35-40 minutes per pound of meat (1 hour and 15 minutes for every 2 pounds). Taste a small piece of meat when cooking time is up to see if it's soft enough. If not, cook a little longer. If it's ready, drain but retain some of the water for reheating. Set aside to cool.
• Meanwhile, prepare glaze: Place all glaze ingredients, aside from oil, in a small saucepan. Whisk together over high heat, bringing to a boil. Reduce heat to low and simmer 10 minutes or until thickened. Stir occasionally. Remove from heat and add oil. Stir until mixed in. This will give the glaze a nice shine.
• Cool slightly and smear on corned beef, coating the top evenly. Place in a roasting pan in a preheated 350 degrees Fahrenheit (180 degrees Celsius) oven and cook covered for half an hour. You might want to pour some of the reserved water on the bottom of the pan so it doesn't dry out.
• Cool completely before refrigerating. Slice when cold.

KOSHER CORNED BEEF

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.

JEWISH STYLE CORNED BEEF

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

HOMEMADE CORNED BEEF

Steps:

• In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.