I used non pickled corn beef for this but pickled would work too just don't add salt to the water. If you have chicken stock you can make this recipe and not add in the tomatoes, salt and white wine.
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- Preheat the oven to 375°F. Add parchment paper to a small baking dish. Add the garlic, olive oil, balsamic vinegar, mustard, 1 tablespoon of silan and 1 teaspoon of salt. Bake for 30-45 minutes until bubbling and the garlic is really soft. Set to the side to cool.
- Place the corn beef into a pot and almost cover in water. Add the cans of tomatoes, silan, white wine, salt and onions. Cover with lid and boil on high for 3-4 hours, until the liquid is ALMOST gone and the meat is caramelized.
- Remove and cover the beef in its own glaze and slice. Add garlic topping, salt to taste.
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