Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
5 mins
additional:
3 days
total:
3 days 5 mins
Servings:
100
Yield:
25 pounds of corned beef
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Ingredients

100
Original recipe yields 100 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

357 calories; protein 19.2g; carbohydrates 0.9g; fat 30.1g; cholesterol 82.8mg; sodium 1050.7mg. Full Nutrition
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