Best 6 Jewish Corned Beef Roast Recipes

CORNED BEEF

Steps:

• Place corned silverside/brisket in a saucepan or stockpot.
• Add the brown sugar on top of the meat and use a spoon to coat the meat with the sugar.
• Pour the vinegar into the saucepan and fill with water until the meat is mostly covered.
• Heat the saucepan on the stove on high until boiling, then lower to simmer.
• Cook the meat for 50-60 minutes per pound (500 grams). This will be 2 hours for 1 kg size beef we used.
• After cooking, remove the meat from the saucepan, trim excess fat, slice, and serve.

PICKLED CORNED BEEF ROAST

Steps:

• Preheat oven to 325 degrees Fahrenheit. Spray deep nine- x 13-inch pan with cooking spray.
• Mix mustard, paprika, and brown sugar in a small bowl. Rub into roast. Smear one tablespoon honey onto each side.
• Wrap well in silver foil. Place into large pan and cover well. Bake at 325 degrees Fahrenheit for three to three and a half hours. Cool, slice, and store in gravy.

CORNED BEEF ROAST

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper. Empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes. Cover with a lid or heavy aluminum foil.
• Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.

KOSHER-STYLE CORNED BEEF

Steps:

• 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.

JEWISH STYLE CORNED BEEF

Steps:

• Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks.;
• Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer. Steam for 3 hours, until tender.
• Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Christoffel - Berres

JEWISH CORNED BEEF ROAST

Steps:

• Heat oven to 300 degrees.
• Saute garlic in the olive oil until soft in a large, oven safe pan.
• Place corned beef on garlic, fat side down.
• Add celery, carrots and onion on top, and sprinkle with a thin layer of rosemary.
• After the fat side is browned, turn over and pour the grape juice and tomato puree over the corned beef, making sure everything is saturated.
• Heat 10 minutes.
• Cover and place in oven for 2 1/2 to 3 hours.
• This makes it very tender!
• Serve.