Jewish Style Corned Beef Recipe

Jewish Style Corned Beef Recipe provided by David Rosengarten. Watch the step-by-step preparation video to master this deli classic and impress your family with tender, flavorful results!

Difficulty

• Easy

Nutritional Information Per Serving

• Serving Size: 1 of 26 portions
  Calories: 334
  Total Fat: 25g
  Saturated Fat: 10g
  Carbohydrates: 5g
  Dietary Fiber: 0g
  Sugars: 4g
  Protein: 20g
  Cholesterol: 107mg
  Sodium: 637mg

Brining Ingredients

• 1 whole brisket, weighing about 12 pounds
• 4 quarts water
• 2 cups Kosher salt
• 1 teaspoon saltpeter
• 5 bay leaves
• 7 cloves garlic, crushed
• 1/4 teaspoon ground cloves
• 2 teaspoons whole peppercorns
• 1 teaspoon allspice berries
• 1 teaspoon mustard seeds
• 1 cup white vinegar
• 1/2 cup white sugar

Steamer Pot Ingredients

• 1 teaspoon mustard seeds
• 1/4 teaspoon ground cloves
• 2 teaspoons whole peppercorns
• 3 cloves garlic
• 1/4 cup salt

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Instructions

1. Combine all brining ingredients except the garlic and brisket in a large pot. Bring to a boil, then cool completely. In a non-reactive container, add smashed garlic and brisket, pour over the brine, and weigh down with a plate to submerge fully. Refrigerate for three weeks, turning after 10 days for even curing.
2. Rinse the brined brisket thoroughly. Fill steamer pot with water just below the basket, add steamer ingredients, and steam the brisket for about three hours until fork-tenderyour kitchen will fill with irresistible aromas!
3. Slice against the grain and savor this authentic Jewish deli masterpiece. Recommended wine pairing: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Christoffel - Berres, for a perfect crisp contrast.