Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!
Please enter the email you’re using for this account.
Meat
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.
1 (4- to 5-pound/1.8- to 2.3-kilogram) pickled corned beef
2 teaspoons Manischewitz Horseradish or other chrein (prepared horseradish)
2/3 cup Glicks Ketchup
6 tablespoons Gefen Vinegar
2/3 cup white sugar
3 teaspoons mustard
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.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Remove corned beef from pot and place in a 9×13-inch baking pan.
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.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Turned out delicious!