Sweet and Sour Corn Beef

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Courtesy of  startcooking.comCorn beef is sort of a pickled brisket in which salt was used to preserve meat before the invention of the refrigerator. At one time, the word corn referred to the number of kernels or seeds, including the coarse salt granules, packed around the brisket. Thus the meat was called ‘corned’ beef in reference to the corns of salt. Even after modern refrigeration  and preservation methods, corned beef continued to and is still  growing in popularity amongst Jewish and Irish communities in the USA. Most delicatessens serve corn beef sandwiches in many varieties.  My mother traditionally makes this dish around Shemini Atzeret served with honey glazed carrots and cabbage salad. We use leftover scraps of the meat to make sandwiches.  This recipe is quite simple and it doesn’t involved that many steps.  You will need:

  1. 4 pounds beef brisket at room temperature
  2.  1 cup of water
  3. 1 cup ketchup
  4. 2 onions, sliced
  5. 1 clove garlic, minced
  6. 3/4 cup honey
  7. 1 tablespoon salt

Cooking  Instructions:

Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, onions, garlic, honey, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes. Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9×13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

Yields 10 servings

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One thought on “Sweet and Sour Corn Beef

    Sour corn | Yourcomfortcaf said:
    August 29, 2012 at 8:01 am

    […] Sweet and Sour Corn Beef « Challah Maidel […]

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