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Many people are reluctant to make corned beef because it usually has to simmer on the stove top for several hours, heating up the house with a pungent aroma. Once I discovered the oven method, I find the preparation much easier to handle. This is my younger daughter’s favorite recipe of all. Perfect for any Yom Tov.
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4 to 5 pounds pickled beef brisket
1 tablespoon white vinegar (use distilled for gluten free)
2 tablespoons plus 1 cup brown sugar
1/2 cup plus 2 tablespoons orange juice
2 tablespoons Haddar Dijon Mustard
1 teaspoon Gefen Ground Allspice
Preheat the oven to 350 degrees Fahrenheit. Rinse the beef in cold water and place in a large, deep pan.
Add the vinegar, two tablespoons of the brown sugar, and half a cup of the orange juice.
Fill the pan with water to cover the beef (about two and a half cups), cover tightly with foil, and bake until fork tender, three to four hours. Remove the beef from the oven and uncover.
In a small bowl, combine the one cup brown sugar, the two tablespoons remaining orange juice, mustard, and allspice to make a thick glaze.
Raise the oven temperature to 400 degrees Fahrenheit. Remove the beef from its juices and transfer to a baking dish fatty-side up, discarding the juices. Score the top of the brisket with a sharp knife in a diamond pattern. Spread the brown sugar glaze over the scored beef and bake for an additional 30 minutes.
Remove from oven and cool. Slice across the grain. Serve with mustard, if desired.
By Renee Rousso Chernin. Reproduced from Cooking for the King, Rosh Hashanah edition.
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absolutely delicious! the allspice adds a great twist to the classic sweet-pungent glaze, definitely takes it up a notch. I did the intial braise overnight at 200 for about 12 hours and then proceeded with scoring and glazing per the recipe. thanks for a great one!
Hi Kayla,
We are so glad you enjoyed! Sounds amaaazing!
-Chana Tzirel from Kosher.com
I made this and used 1/2 the amount of All Spice, was a huge hit with a Friday Night crowd.
Can I do the second bake (with the glaze) with a covered pan, since I don’t want to make my oven fleishig?
(sorry for the duplicate post; forgot to mark it as a question.)
Yes.
Can I do the second bake (with the glaze) with a covered pan, since I don’t want to make my oven fleishig?
this recipe is written correctly on the app and wrong on the website. please correct the errors
This recipe doesn’t make sense. Directions VERY out of order. I’m sure it would be delicious if in the right order. I am guessing lots of people will be ruining their brisket if they follow these directions.
It doesn’t say how long to bake at 350?
Availability What if PICKLED brisket is not available? Will this work with regular brisket?
hot? cold? Can this be served cold or at room temp?
Thanks
I think corned beef is generally served warm. However, you can serve it however you’d like. If you’d like to serve it at room temperature on a meat board, I’m sure it would also be delicious.
Freezing 1. How do I freeze this if if I’ve discarded the juices? Won’t it get dried out?
2. I’ve never seen allspice – what can I replace it with please?
3. After adding the glaze do I bake it covered or uncovered?
Thank you!
Such a flavorful and easy recipe! Delicious!!
my family loved it! Tasted delicious I used garlic powder instead of allspice.
Best recipe!!!!!!
What can I use if I don’t have allspice?
Looks like a great recipe. Can i leave the vinegar out as our minhag is not to have vinegar on Rosh Hashana?
Can I use this method for a shoulder kolichel?
piked brisket oven omy this is the best best recipe for pickled brisket.
i also love the idea that its oven baked
at first i was little scared when making it because it sounds bit interesting ingredients but to be honest we almost finished it before yom tev , everyone loved it ,its so delicious and yummy thank you so much
from this year its my every year rosh hashana recipe for meat
Thanks for the feedback!