Corned or Pickled Beef Jewish Style
Corned beef is quite easy and inexpensive to make at home. Just start about a month before you want to serve it.
Servings Prep Time
8 people 3 weeks
Cook Time Passive Time
2 to 3 hours 3 weeks, 2 hours
Servings Prep Time
8 people 3 weeks
Cook Time Passive Time
2 to 3 hours 3 weeks, 2 hours
Ingredients
Instructions
  1. In a large bowl, dissolve Prague Powder in warm water. Add salt, sugar, pickling spice, garlic, and paprika to mixture. Put brisket in a stone jar or pressure cooker, pour brine over and cover with a weighted-down plate. Cover jar or pressure cooker. Allow to stand in a cool place for 3 weeks or more, turning meat occasionally. Transfer meat to kettle or deep pot, add cold water to cover, bring to boil, and simmer meat for 1 hour. Drain kettle, add fresh cold water to cover; add bay leaves, cloves, and onions. Gradually bring water to boil, then simmer meat gently until tender.
  2. Add salt, sugar, pickling spice, garlic, and paprika to mixture.
  3. Put brisket in a stone jar or pressure cooker, pour brine over and cover with a weighted-down plate.
  4. Cover jar or pressure cooker.
  5. Allow to stand in a cool place for 3 weeks or more, turning meat occasionally.
  6. Transfer meat to kettle or deep pot, add cold water to cover, bring to boil, and simmer meat for 1 hour.
  7. Drain kettle, add fresh cold water to cover; add bay leaves, cloves, and onions.
  8. Gradually bring water to boil, then simmer meat gently until tender.
Recipe Notes

Prague Powder #1: contains sodium nitrite. Use no more than 1 teaspoon per 5 pounds of meat. Using more than this can be harmful to your health.