Pulled Corned Beef
| October 13, 2016
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.
INGREDIENTS
SERVES 8–10
- 1 4–5 lb (1.8–2.3 kg) pickled corned beef
- 2 tsp chrein
- 2/3 cup ketchup
- 6 Tbsp vinegar
- 2/3 cup white sugar
- 3 tsp mustard
PREPARATION
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 9x13-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.
