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By Nechama Stampler | Series: | Level:

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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