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-lb./1.8- to 2.3-kg.) pickled corned beef
2 teaspoons Manischewitz Horseradish or other chrein (prepared horseradish)
2/3 cup Heaven & Earth Ketchup
6 tablespoons 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?
Turned out delicious!