Sticky Corned Beef
Yussi Weisz is cooking up something sweet, something spicy… It’s corned beef, Yussi-style! Don’t miss this quick and “DEElicious!” recipe that’s perfect for any meal.
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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
1 cup Bartenura Moscato
1 and 1/2 jars Tuscanini Apricot jam (approximately 18 ounces)
Click here for the full recipe of Sweet ‘n Spicy, Sticky Corned Beef!
For more great ideas by Yussi, watch Baruch Hashem It’s Shabbos!
Sweet ‘n Spicy, Sticky Corned Beef
Recipe Description:
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!
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This recipe is spot on!! I used pickled corn beef and I cooked it for 2 and half hours on a high flame and it resulted in a tough meat. make sure you it on low heat!!!!
Dear Faigy,
Thanks for sharing your experience. This is super helpful to others trying out this recipe!
-Chana Tzirel from Kosher.com
anyone tried to freeze
Does this freeze well?
Yussi says he has never tried it, but it should be just fine. It should be warmed up low and slow.
Can this recipe be made with a different meat besides pickled? Can I use london broil or roast instead?
Nope.
Yussi recommends using pickled meat for this recipe :)