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Ingredients3 d 5 m servings 357 cals
Original recipe yields 100 servings (25 pounds of corned beef)
- 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.
Per Serving: 357 calories; 30.1 g fat; 0.9 g carbohydrates; 19.2 g protein; 83 mg cholesterol; 1051 mg sodium. Full nutrition
ReviewsRead all reviews 2
very good but use fresh green beans in mine instead of carrots beer instead of water no sugar or vinegar