Sweet ‘n Spicy, Sticky Corned Beef

Yussi Weisz Yussi Weisz
5.0 (2 reviews)

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!

1h 6
Easy Gluten Free Meat

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 uncovered 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.

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2 Comments

Mazal S. •

unmoved? do you mean uncovered?

Raquel Malul Kosher.com Team •
Reply to Mazal S.

Yes :)

Esther •

So special. I don’t love corn beef but this is a great recipe and I’ll eat this.