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Recipe by Esther Ottensoser

Pulled Corned Beef

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Pulled Corned Beef
Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

2 Hours
Diets

No Diets specified

Years ago, I made this recipe for Yom Tov, and one of my sons (who apparently enjoyed it) excitedly asked to be passed the cornedededed beef! It’s been many years since then, but I still use this delicious recipe for corned beef, and yes, we still call it cornedededed beef!

 

Chanie tells me she serves her corned beef pulled as a variation; try pulled or sliced regularly, you will be delighted with the results.

 

Ingredients

Main ingredients

  • 2/3 cup white sugar

  • 3 teaspoons mustard

Wine Pairing

Capcanes Peraj Petita

Directions

Make the Corned Beef

1.

Place corned beef in a large pot and add water to cover. Bring to a boil and then lower to a simmer. Cover and cook until a fork goes in easily, about one hour.

2.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Remove corned beef from pot and place in a 9×13-inch baking pan.

3.

Mix the rest of the ingredients in a small bowl and pour over the corned beef. Bake for 35–40 minutes. Pull apart with two forks, or allow to cool, and slice.  

Recipe tags

allergy-friendly beef corned beef Esther Ottensoser holiday meat pulled meat simple sweet and sour meat yom tov
Pulled Corned Beef

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Devora Mandelbaum
Devora Mandelbaum
6 months ago
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Gittel
Gittel
2 years ago

Turned out delicious!

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