Jewish Style Corned Beef Recipes

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.

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

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.