Kosher-Style Corned Beef

1. 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. 2

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

* Per serving · 4 servings · Values may vary.

No additional tips available.