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Perfect for Rosh Hashanah, this sweet and tangy corned beef will be the star your table this year!
5 pounds corned beef or second-cut brisket
8 Beleaves Medjool Dates, pitted
1/2 cup boiling water
1 cup pomegranate syrup
1/2 cup Glicks Ketchup
1/3 cup lemon juice
1/2 cup silan, such as Heaven & Earth Date Syrup
2 tablespoons canola oil
salt
pepper
Boil the corned beef until tender, or alternatively bake in the oven at 350 degrees Fahrenheit, covered in water for three to four hours or until tender. Slice and cool.
In a large mixing bowl, place the dates and boiling water. Let the dates steep for 10 minutes. Add the rest of the sauce ingredients and blend with an immersion blender. Pour over the meat and enjoy!
Tastes great frozen and reheated.
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I can’t find pomegranate syrup. What can I replace it with?
I would do a mixture of honey/maple syrup mixed with lemon juice as a replacement.