Kosher Corned Beef Recipes

CORNED BEEF

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.

CORNED BEEF

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 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

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.