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It was snowing in Jerusalem when I decided that it was a perfect time to get into the kitchen (not sure when I’m actually out of the kitchen!!) and do my experimenting. What better way to warm up the house? So I made bread and soup and more soup, and then I was fiddling with different ingredients to create this glaze. I was so excited that I ran (in the snow!) to my connoisseur friend, Rochel, and told her to give me her opinion. When she said just one word: “Heaven,” I knew this recipe was in. Sweet, tangy, and unique. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 corned beef, defrosted
3 tablespoons raspberry jam
1 tablespoon + 1 teaspoon brown sugar
2 tablespoons Tonnelli Cider Vinegar
2–3 tablespoons Tuscanini Tomato Sauce
1 teaspoon Tonnelli Worcestershire Sauce (fish free)
1 tablespoon soy sauce
3-6 drops hot sauce
salt, to taste
pepper, to taste
1/2 – 1 teaspoon alcohol or whiskey (optional, but recommended)
1 tablespoon oil (optional)
Fill an eight-quart pot with water and bring to a boil. Carefully drop in the corned beef and bring to boil once again. Lower heat and cook 35–40 minutes per pound of meat (1 hour and 15 minutes for every 2 pounds). Taste a small piece of meat when cooking time is up to see if it’s soft enough. If not, cook a little longer. If it’s ready, drain but retain some of the water for reheating. Set aside to cool.
Meanwhile, prepare glaze: Place all glaze ingredients, aside from oil, in a small saucepan. Whisk together over high heat, bringing to a boil. Reduce heat to low and simmer 10 minutes or until thickened. Stir occasionally. Remove from heat and add oil. Stir until mixed in. This will give the glaze a nice shine.
Cool slightly and smear on corned beef, coating the top evenly. Place in a roasting pan in a preheated 350 degrees Fahrenheit (180 degrees Celsius) oven and cook covered for half an hour. You might want to pour some of the reserved water on the bottom of the pan so it doesn’t dry out.
Cool completely before refrigerating. Slice when cold.
Yields just under 1/2 cup glaze, enough for 1 corned beef. The cook time and servings presented here are for 2 pounds (just under 1 kilogram) of meat. For an appetizer, figure two slices per person. For a main dish, figure 8 ounces, or 225 grams (precooked weight), per person. Adjust according to your crowd and preferences.
Photography: Daniel Lailah. Food Styling: Amit Farber.
How Would You
Rate this recipe?
I saw a recipe from https://www.kosher.com that was mustard and duck sauce forthe sauce to bake it in. how much mustard and how mucky duck sauce??
boiling meat Is it meant to be completely submerged in water the entire time while cooking?
Initially, yes you want to boil it in water the entire time. Then you will remove it, add it to a pan and put the sauce on top and bake it.
glazed corn beed How “ready” should it be when taken out of the boiling water?
#ithinkitsburned:(:(:(
It does mention to add water so that it doesn’t burn. How long did it cook.
Freezing Corned Beef Can you freeze this glazed corned beef recipe? Before or after putting the glaze on?
You most certainly can…
Its really simple, was an absolute hit!
Amazing simple glaze looks like u worked hours. So tangy made it couple of times
amazing! amazing sauce recipe for corned beef!
Thank you so much Malky!