Pulled corned beef takes the concept of pulled brisket to a whole new level. The beef is pickled and paired with a delicious sauce, elevating the flavors beyond the traditional pulled beef you’ve been eating until now. Serve it with mashed potatoes for an unforgettable meal.
2 1/2 lb. pickled second-cut brisket corned beef
1⁄4 cup jellied cranberry sauce
1⁄4 cup ketchup
1⁄2 cup water
3 tablespoons turbinado sugar (or brown sugar)
3 tablespoons vinegar
1. Remove the corned beef from the plastic wrapper, rinse it off, and put it in a 9x13 pan.
2. Mix together sauce ingredients and pour over the meat.
3. Cover and bake at 325°F for 3 1/2 hours or until it pulls apart easily.
4. Shred using two forks.
Recipe by Yocheved Shvarzblat
Photo styling by Yocheved Shvarzblat
Recipe featured in Whisk by Ami Magazine
Photo by Sruly Fryde
Ingredients sponsored by Evergreen Kosher
Flowers sponsored by Talis Global Flowers
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