Serves 1
Directions
- 1Place corn beef in a large pot and pour beer over it. Soak for one hour, turning once to ensure both sides are soaked.
- 2Pour out the beer from the pot.
- 3Add the sliced peppers and whole garlic cloves to the pot with the corn beef.
- 4In a small bowl, whisk together the oil, Dijon mustard, soy sauce, ketchup, brown sugar, lemon juice, garlic powder, black pepper, and hot water.
- 5Pour the sweet and sour sauce over the corn beef.
- 6Wrap the pot tightly with silver foil or a tight cover and bake at 350°F.
- 7Turn off the oven and let the corn beef rest inside for one hour before removing.
Ingredients
- 1 whole corned beef
- 1 bottle beer
- 3 whole tri-colored peppers, sliced in big chunks
- 6-7 whole garlic clove
- 1/4 cup oil
- 1/4 cup dijon mustard
- 2 tbsp soy sauce
- 1/3 cup ketchup
- 1/3 cup brown sugar
- 1 whole lemon, squeezed
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 cup hot water
Equipment
large potsmall bowlwhiskovensilver foil
Tips
- Soaking the meat in beer is the key to making it soft and juicy.
- The dish freezes beautifully.
- If using tongue instead of corn beef: soak in beer, boil as usual, peel the skin, and slice. Mix into the sauce and bake for 45 minutes at 350°F.
- For a Rosh Hashanah meal, you can add store-bought deli tongue slices after the corn beef is cooked and serve with rice.
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