- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
A showstopping and succulent starter. Thanks, Esther Frumi, for the inspiration.
1 3-pound (1.5-kilogram) pickled corned beef
1/4 cup Tuscanini Balsamic Vinegar
1 cup, plus 1/4 cup water
1/4 cup brown sugar
2 teaspoons Manischewitz Potato Starch, dissolved in 1/4 cup water
1/2 large white onion
1/2 large red onion
1 tablespoon Bartenura Olive Oil
1/4 teaspoon salt
1 tablespoon brown sugar
2 teaspoons Tuscanini Apple Cider Vinegar
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place the corned beef into a 9×13-inch pan.
Mix balsamic vinegar, water, and brown sugar.
Pour over corned beef.
Cover with aluminum foil, place on middle rack of oven and bake for three hours.
When corned beef is ready, remove from oven.
Allow to sit for 15–20 minutes.
Pull a fork over the top of the corned beef and it will begin to pull apart in a stringy fashion.
Transfer the pulled corned beef into a medium-sized saucepan.
Add the sweet roasted onions.
Dissolve two teaspoons of potato starch in 1/4 cup water and pour over corned beef and onion mixture.
Over a medium flame, stir the mixture as the liquid heats up and thickens.
Line a baking sheet with Gefen Parchment Paper.
Slice the onions into 3/4 inch slivers.
Toss onion with olive oil and salt.
Lay evenly on baking paper.
Place baking sheet on the lower rack of your oven (below the corned beef) and bake for 20 minutes.
Stir.
Add brown sugar and apple cider vinegar and toss.
Switch baking sheet to the top rack and bake an additional 20 minutes.
Remove from oven and allow to cool.
How Would You
Rate this recipe?
Please log in to rate
pulled brisket? i wanted to make a recipe i saw in whisk. it was for kosher baked bao buns with pulled brisket inside. can i use the pulled corned beef (i think it should be written like that instead of corn beef but let me know if im wrong) recipe for pulled brisket with a pc of brisket instead of corned beef?
Being an English teacher and a food writer I am happy to say that you are correct. It is corned beef. People look at me strange when I correct them. Pulled corned beef would make a super substitute. It might not hold as well because it’s stringy but if you slice it in a way that it doesn’t fall apart you should be fine.
I want to make this ahead for yom tov. Does the entire recipe freeze well? Or should I just freeze the corned beef (before after shredding?) and make the sweet roasted onion mixture fresh?
You can freeze the corn beef before or after shredding but probably easier if you shred it and then freeze it. You can also freeze the onion mixture but I think it would be better made fresh!