Kosher-Style Corned Beef


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.

Prep Time:
5 mins
Additional Time:
3 days
Total Time:
3 days 5 mins
25 pounds of corned beef


  • 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


  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.

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

Nutrition Facts (per serving)

357 Calories
30g Fat
1g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 100
Calories 357
% Daily Value *
Total Fat 30g 39%
Saturated Fat 12g 61%
Cholesterol 83mg 28%
Sodium 1051mg 46%
Total Carbohydrate 1g 0%
Total Sugars 1g
Protein 19g
Calcium 10mg 1%
Iron 2mg 10%
Potassium 284mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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