Jewish Style Corned Beef Recipes

CORNED BEEF

Corned Beef image

Corned beef is a Jewish delicatessan staple and easy to make at home with this recipe.

Provided by Jeff Albom

Time 2h5m

Number Of Ingredients 3

Ingredients

2.2 pounds (1 kilogram) ready-to-cook corned beef (or corned silverside if you are in NZ)
1/4 cup brown sugar
1/2 cup white vinegar

Steps:

Place corned silverside/brisket in a saucepan or stockpot.
Add the brown sugar on top of the meat and use a spoon to coat the meat with the sugar.
Pour the vinegar into the saucepan and fill with water until the meat is mostly covered.
Heat the saucepan on the stove on high until boiling, then lower to simmer.
Cook the meat for 50-60 minutes per pound (500 grams). This will be 2 hours for 1 kg size beef we used.
After cooking, remove the meat from the saucepan, trim excess fat, slice, and serve.

Nutrition Facts : Calories 120 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 5oz (140 grams), Sodium 16 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

KOSHER-STYLE CORNED BEEF

Kosher-Style Corned Beef image

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

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

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

CORNED BEEF

Corned Beef image

The aroma of the spices in this recipe are so outstanding, that it almost unfair that you have to wait several hours before you can indulge. It is done to perfection when the corned beef is brown on the outside but rosy on the inside. It is so inviting...let's eat!

Provided by Myrna Turek

Categories Lunch Main Dish

Time 3h10m

Number Of Ingredients 9

Ingredients

4-5 lbs. Kosher Corned Beef (ask your butcher for the best meat to use.)
1 medium whole garlic clove
2 medium onions, peeled and cut into quarters
2 whole cloves
6-8 whole black peppercorns
1 large bay leaf
1/4 tsp. mustard seeds
1/4 tsp. dried rosemary
1 large head of cabbage,cut into quarters. (optional)

Steps:

Put beef into large stock pot, Add all the seasonings. Do not put the cabbage in the pot. Pour cold water into pot, to cover the meat. Bring to a boil. Skim off foam. Cover pot. Lower heat to a simmer.
If using the cabbage, after 3 1/2 half hours, add the cabbage. Simmer for 30 minutes more. This should be fork tender, if not let it simmer until it is fork tender. Use your judgement. Remove, and slice to your desired thickness. Corned Beef can be served cold or hot. Your choice. This is usually made into sandwiches. Rye bread, potato salad, coleslaw and pickles are excellent side dishes. Maybe French fries. Hmm.

JEWISH CORNED BEEF ROAST

Jewish Corned Beef Roast image

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

Ingredients

1 tablespoon minced garlic
1 tablespoon olive oil
3 -4 lbs corned beef or 3 -4 lbs regular pot roast
1/2 cup chopped celery
1/2 cup julienned carrot
1 large onion, sliced thin and separated
2 cups grape juice or 2 cups cranberry juice (as a red wine substitute-works very well)
rosemary
1 (28 ounce) can tomato puree

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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