This corned beef recipe is the perfect dish to make for your Pesach seder as it requires very little work and is an absolute crowd pleaser. You can cook, cool, and slice the corned beef in advance and freeze it and then reheat it in the addictive sauce.
This corned beef recipe is a tradition and my family's Pesach table wouldn't be complete without it and once you taste it neither will yours.
All of the ingredients for this recipe can be found at Seasons, including first cut brisket corned beef at an amazing price and hard to find kosher for Pesach imitation mustard.
Corned Beef with Sweet and Sour Sauce
2 Tbs oil
1 small onion minced
5 heaping Tbs ketchup
2 Tbs apple cider vinegar
1 cup brown sugar
1 Tbs water
To prepare the corned beef, remove from packaging and rinse the meat of the spices. Place in large pot of water to cover the beef by at least two inches. Bring to a boil then reduce to a simmer, cover and cook for 2 hours. Check the tenderness of the meat by piercing the thickest part of the meat with a fork, there should be some resistance, if it is too tough keep cooking the meat until the meat is just tender but not falling apart.
Remove the meat from the water and let it cool completely.
With a sharp slicing knife, thinly slice the meat against the grain - to do this look at the meat look at the lines of the muscles and fibers and cut perpendicular to the direction they are going. Cutting against the grain is very important and this ensures into tender slices of meat that is pleasant to chew.
To make the sauce, heat the oil in a small pot over medium heat and add the onion. Saute the onion for about 8 minutes until golden and tender then add the rest of the ingredients. Bring the mixture to a boil and stir until the sugar is dissolved. Remove from the heat and pour over the sliced corned beef. Reheat covered at 275°F/135°C