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Pulled Corned Beef With Sweet Roasted Onions Recipe

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This recipe for Pulled Corned Beef With Sweet Roasted Onions, by , is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 3-lb pickled corned beef
c. balsamic vinegar
1 c. water
c. brown sugar
2 t. potato starch, dissolved in c. water

large white onion
large red onion
1 T. olive oil
t. salt
1 T. brown sugar
2 t. apple cider vinegar

Preheat oven to 400. Place corned beef into a 9 x 13-inch pan. Mix balsamic vinegar, water, and brown sugar. Pour over corned beef. Cover with aluminum foil. Place on middle rack of oven and bake for 3 hours.
Meanwhile, prepare the roasted onions: Line a baking sheet with baking paper. Slice the onions in -inch slivers. Toss onion with olive oil and salt. Lay evenly on baking paper. Place baking sheet on the lower rack of your oven (below the corned beef) and bake for 20 minutes. Stir.
Add brown sugar and apple cider vinegar and toss. Switch baking sheet to the top rack and bake an additional 20 minutes. Remove from oven and allow to cool. When corned beef is ready, remove from oven. Allow to sit for 15-20 minutes.
Pull a fork over the top of the corned beef and it will begin to pull apart in a stringy fashion. Shred the entire piece. Transfer the pulled corned beef into a medium-sized saucepan. Add the sweet roasted onions. Dissolve 2 t. potato starch in c. water and pour over corned beef and onion mixture.
Over a medium flame, stir the mixture as the liquid thickens. Serve over a bed of mashed potatoes. Alternatively, bake potatoes and remove of the insides. Mash and fill the empty cavity with the corned beef mixture.

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Reprinted with permission from the Mishpacha magazine!




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