Kosher-Style Corned Beef Recipe

Ingredients
<br>- 5 quarts ice water
<br>- 6 ounces salt
<br>- 3 ounces Prague powder number 1
<br>- 3 ounces white sugar
<br>- 2 tablespoons pickling spice
<br>- 25 pounds beef brisket
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Cook corned beef as you normally would. Simmer or roast for about 50 minutes per pound, or until tender.
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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

Directions
step 1: 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.
step 2: Cook corned beef as you normally would. Simmer or roast for about 50 minutes per pound, or until tender.

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