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Pulled Corned Beef with Sweet Roasted Onions


A showstopping and succulent starter. Thanks, Esther Frumi, for the inspiration.


Prepare Corned Beef

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Place the corned beef into a 9×13-inch pan.
3. Mix balsamic vinegar, water, and brown sugar.
4. Pour over corned beef.
5. Cover with aluminum foil, place on middle rack of oven and bake for three hours.
6. When corned beef is ready, remove from oven.
7. Allow to sit for 15–20 minutes.
8. Pull a fork over the top of the corned beef and it will begin to pull apart in a stringy fashion.
9. Transfer the pulled corned beef into a medium-sized saucepan.
10. Add the sweet roasted onions.
11. Dissolve two teaspoons of potato starch in 1/4 cup water and pour over corned beef and onion mixture.
12. Over a medium flame, stir the mixture as the liquid heats up and thickens.

Notes: Serve over a bed of mashed potatoes. Alternatively, bake potatoes and remove 3/4 of the insides. Mash and fill the empty cavity with the corned beef mixture.

Prepare Roasted Onions

1. Line a baking sheet with Gefen Parchment Paper.
2. Slice the onions into 3/4 inch slivers.
3. Toss onion with olive oil and salt.
4. Lay evenly on baking paper.
5. Place baking sheet on the lower rack of your oven (below the corned beef) and bake for 20 minutes.
6. Stir.
7. Add brown sugar and apple cider vinegar and toss.
8. Switch baking sheet to the top rack and bake an additional 20 minutes.
9. Remove from oven and allow to cool.