Recipes Main Dishes Beef Corned Beef Recipes Kosher-Style Corned Beef 4.5 (2) 2 Reviews 2 Photos 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. Submitted by Gene Updated on July 14, 2022 Save Rate Print Share Close Add Photo 2 Prep Time: 5 mins Additional Time: 3 days Total Time: 3 days 5 mins Servings: 100 Yield: 25 pounds of corned beef Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 100 servings 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 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. I Made It Print Nutrition Facts (per serving) 357 Calories 30g Fat 1g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 38% 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.