SilverSpoon12/13/10




Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate. Original recipe in the book calls for a 1 1/2 lb corned beef, however the sauce is enough for a 3 lb. corned beef.






  • SERVING/YIELD
    8-10 servings


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #674















  • njmom











INGREDIENTS













  • 2½-3 lb corned beef










  • - Sauce:










  • ½ cup mustard










  • ⅔ cup brown sugar










  • 1 (11 oz) mandarin oranges- with juice










  1. Place corned beef in a large pot with water to cover. Cook for 3 hours or until tender.



  2. Cool and slice. Place slices in a baking pan.



  3. Combine sauce ingredients and mix well. Pour sauce over corned beef, cover pan tightly and bake at 350F for 30 minutes.















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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
5.0   (1)
 
 

A family favorite

Rating:
 
5.0
Reviewed by njmom
December 26, 2010
 
Last updated: March 18, 2011

One of our family favorite recipes that we make again and again. Its very important to slice the corned beef against the grain (the opposite way the lines go) or else the meat doesn't taste as good. I also cook the sauce for a few minute in a small pot until it thickens.

 
 
 
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