Irresistible on buns and bound to excite young and old alike, you’ll love how easy it is to put together something that seems so gourmet
Food and prop styling by Renee Muller | Photography by Hudi Greenberger
Years ago I made this recipe for Yom Tov and one of my sons (who apparently enjoyed it) excitedly asked to be passed the cornedededed beef! It’s been many years since then but I still use this delicious recipe for corned beef and yes we still call it cornedededed beef! Chanie tells me she serves her corned beef pulled as a variation; try pulled or sliced regularly you will be delighted with the results.
SERVES 8–10
Place corned beef in a large pot and add water to cover. Bring to a boil and then lower to a simmer. Cover and cook until a fork goes in easily about 1 hour.
Preheat oven to 350°F (180°C). Remove corned beef from pot and place in a 9×13-inch baking pan. Mix the rest of the ingredients in a small bowl and pour over the corned beef. Bake for 35–40 minutes. Pull apart with two forks or allow to cool and slice.
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