Pulled Corned Beef

Esther Ottensoser Recipe By
  • 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.

 

Ingredients (7)

Main ingredients

Sommelier Suggests

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.

     

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