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My boys live at home (and are too young to realize which foods they’re supposed to like just by virtue of being yeshivah boys), so for these recipes, just to be extra sure, I enlisted the help of my good friend and neighbor Suri F. who gets this species far better than I do. This recipe is extremely hands off and simple, and the results are super satisfying. Serve this as a main,
obviously, but also as an appetizer, a side, or a midnight snack.
Serves 8 normal people or, like, 3 boys? I don’t know your boys.
1 large onion, sliced
1 3-pound (1.36-kilogram) corned beef (use deckel or second-cut brisket)
1 cup water
1 and 1/4 cups sweet chili sauce, divided
3/4 cup Tuscanini Pomegranate Juice, divided
1 teaspoon Gefen Garlic Powder
1 teaspoon onion powder
2 teaspoons Gefen Paprika
1/2 teaspoon chili powder (optional)
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Place the onion in a 9×13-inch (23×33-centimeter) baking dish or pan. Rinse the corned beef well and place over the onions. Add water to the pan.
Combine 1/2 cup sweet chili sauce and 1/2 cup pomegranate juice and pour it over the brisket. Cover tightly and bake for four to five hours, until tender.
Cool the corned beef and cut into cubes. Set oven to broil. Place the corned beef into a pan just large enough to hold it; an eight-inch (20-centimeter) square pan should work.
Combine the remaining chili sauce and pomegranate juice with the spices and pour it over the corned beef. Broil for six minutes, or until the edges brown. Mix the top layer in and broil for another five minutes.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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