Ingredients

Scale

RECIPE:

1 cornbeef (I used a pickled corn beef 2nd cut brisket)

1 bottle of Beer

3 colored peppers, sliced in big chunks

6-7 @kosher_taste whole garlic cloves

For the sweet sauce:

1/4 cup oil

1/4 cup Dijon mustard

2 tbsp. Soy sauce

1/3 cup ketchup

1/3 cup brown sugar

1 lemon squeezed

2 tsp. Garlic powder

1 tsp. Black pepper

1 cup hot water

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Instructions

In a large pot add your corn beef and pour the beer over it. Let the cornbeef soak in the beer for about an hour. Turn the cornbeef once so that both sides get soaked during the hour.

Pour out the beer.

Add your peppers and garlic to the pot.

In a small bowl whisk the sweet and sour sauce together and pour over the corn beef.

Bake on 350 F for 2 hours. Then close your oven and let the cornbeef rest in the cooling oven for about an hour.

Remove and serve.

This freezes beautifully.

Notes

If you want to make this using real cows tongue, you must boil the tongue first and remove the skin. Then you can proceed with the rest of the recipe as written.

this also works with brisket that has lot been pickled.

Author: Sarah Lasry