Sweet & Sour Corn Beef with Peppers

Name: Sweet & Sour Corn Beef with Peppers
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

Serves 1

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Sweet & Sour Corn Beef with Peppers

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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.

Sweet & Sour Corn Beef with Peppers

Serves 1

facebook.com

Sweet & Sour Corn Beef with Peppers

facebook.com

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.