Pulled Corned Beef

Recipe By Esther Ottensoser

Cooking and Prep: 2 h
Serves: 8
No Allergens

Preference: Meat
Difficulty: Easy
Occasion: Purim
Source: Family Table by Mishpacha Magazine

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 (7)

Main ingredients

1 (4- to 5-lb./1.8- to 2.3-kg.) pickled corned beef
2 teaspoons chrein (prepared horseradish)
2/3 cup Heaven & Earth Ketchup

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Heaven & Earth Tomato Ketchup
6 tablespoons vinegar
2/3 cup white sugar
3 teaspoons mustard

Sommelier Suggests

Capcanes Peraj Petita

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Capcanes Peraj Petita

Start Cooking

Make the Corned Beef

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 9x13-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.