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Corned Beef, Yom Tov (M, TNT)
Source: "Culinary Creations," Bnos Zion of Bobov Cookbook
Serves: 3 to 6

1 to 2 lbs. pickled roast (I use pickled deckel)
2 tsp. dry mustard
2 tsp. paprika
1/2 cup packed brown sugar
2 tsp. honey

Place meat on a large sheet of heavy-duty foil. Combine dry ingredients, and rub onto meat on all sides. Drizzle honey over meat.

Wrap meat in foil, and place in roasting pan. Bake at 325°F for 3 hours.

Open the foil, and discard any liquid. Rewrap, and refrigerate the meat overnight. Slice when cold. Can be served warm, or at room temperature.

Poster's Notes:
I use 1-1/2 times the amounts for a 4 lbs. roast, and double the amounts for 5+ lbs roast.

Posted by Barbara Kaplan

Nutritional Info Per Serving: N/A