Pesach
| Source: “Ta’am Tov” | |
3 1/2 lb. – Pickled corn beef 2 Tbs. – Oil 1 Tbs. – Mustard 5 Tbs. – Ketchup 2 Tbs. – Vinegar 1 cup – Brown sugar Boil corn beef for 2 hours. Change water and boil for an additional 1/2 hour. Pour off water. Place corn beef in flat pan. Mix together the rest of the ingredients and pour over the corn beef. Bake for 1/2 hour at 350 degrees F. |
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