Best Jewish Corned Beef Roast Recipes

JEWISH STYLE CORNED BEEF

Jewish Style Corned Beef image

Provided by Food Network

Number Of Ingredients 18

Ingredients

1-12 pound whole brisket
4 quarts water
2 cups Kosher salt
1 teaspoon saltpeter
5 bay leaves
7 cloves garlic, smashed
1/4 teaspoon ground cloves
2 teaspoons whole peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
1 cup white vinegar
1/2 cup white sugar
1 teaspoon allspice berries
1 teaspoon mustard seeds
1/4 teaspoon cloves
2 teaspoons peppercorns
3 cloves garlic
1/4 cup salt

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

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

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.