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Recipe by Yussi Weisz

Sweet ‘n Spicy, Sticky Corned Beef

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Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour
Diets

Yussi Weisz is cooking up something sweet, something spicy… It’s corned beef, Yussi-style!

For more great cooking, watch Baruch Hashem It’s Shabbos!

Ingredients

Corned Beef

  • 1 raw pickled corned beef (approximately 2 and 1/2 pounds)

  • 3 scallions, chopped

  • 1 jalapeño pepper, sliced

  • 1 tablespoon Tuscanini Olive Oil


Wine Pairing

Baron Herzog Merlot

Directions

Prepare the Corned Beef

1.

Cook the pickled corned beef in water, allowing about one hour per pound. Let it cool overnight in the refrigerator.

Make the Sauce

1.

In a pan, sauté the chopped scallions and sliced jalapeño peppers in olive oil.

2.

Add the apricot jam to the pan and let it melt down.

3.

Pour in the Bartenura, allowing it to simmer gently for a few minutes until the wine reduces and intensifies in flavor.

To Finish

1.

Slice the cold corned beef and coat it with the sauce.

2.

Place in a preheated oven unmoved at 350 degrees Fahrenheit for approximately 20 to 30 minutes.

3.

Switch to broil for the last four to five minutes to achieve a caramelized finish.

4.

Enjoy with a glass of Baron Herzog Merlot.

Sweet ‘n Spicy, Sticky Corned Beef

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