Pulled Corned Beef

 

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• Cooking and Prep: 2 h
• Serves: 8
• No Allergens

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.

 

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Ingredients (7)

Main ingredients

• 1 (4- to 5-lb./1.8- to 2.3-kg.) pickled corned beef

• 2 teaspoons Manischewitz Horseradish or other chrein (prepared horseradish)

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  Manischewitz Sugar Free 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

  X

  

  Capcanes Peraj Petita

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Start Cooking

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 9x13-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.