Every Jew has tasted corned beef in some shape or form. It’s part of our legacy, like pastrami on rye or cholent. But you don’t have to settle for the way your mother prepared corned beef for Shabbos in her classic sauce. There are a myriad of different directions to try.

All the benefits of a classic roast with flavors that make it fresh and current.

Glazed Corned Beef

Recipe by Brynie Greisman

All you have to do is drop a defrosted corned beef into a pot of boiling water. Once it reaches a boil again, cook it on low for 35–40 minutes per pound of meat. You might need to taste it to make sure it’s soft enough. If it isn’t ready yet, cook it for longer. When it’s ready, drain the water and set it aside to cool.

To make the glaze, put 3 Tbsp raspberry jam, 1 Tbsp + 1 tsp brown sugar, 2 Tbsp apple cider vinegar, 2–3 Tbsp tomato sauce, 1 Tbsp soy sauce, 1 tsp fish-free Worcestershire sauce, 3–6 drops hot sauce, up to 1 tsp liquor, and some salt and pepper to taste in a saucepan. Bring it all to a boil and then reduce to a simmer for 10 minutes. After you take it off the heat, add 1 Tbsp oil and mix it in well to make the glaze look nice and shiny. Once the sauce cools, rub it all over the corned beef and place it in the oven at 350°F (175°C), covered, for 30 minutes. Don’t forget to pour some water at the bottom of the pan to keep it from drying out. Slice when cool and enjoy!

Delicious corned beef in a golden flaky puff pastry pocket, savory goodness with all the right textures.

Corned Beef and Cabbage Turnovers

Recipe by Joy Devor

Just sauté 1 large, diced onion and 2 minced cloves garlic in 1 Tbsp olive oil. Season it with salt and pepper before adding about 1 lb (450 g) cubed corned beef. Allow the corned beef to crisp up a bit, sautéing it for about 2 minutes. Then add a bag of coleslaw mix or shredded cabbage and allow it to cook till everything is soft and wilted. Season it with more salt and pepper and let it cool.

Meanwhile, prepare 30 mini squares of puff pastry. Place 1 Tbsp of the mixture onto a puff pastry square. Moisten the edges of the square, then place another square over it and seal the edges with a fork. Repeat with the remaining puff pastry, brush them all with oil, and bake in a preheated oven at 350°F (175°C) for 20 minutes or until golden.

The humble corned beef gets a trendy makeover that’s not just pretty to look at but also a delight to eat.

Pulled Corned Beef with Sweet Roasted Onions

Recipe by Rivky Kleiman

First, preheat your oven to 400°F (200°C). Then mix ¹⁄₄ cup balsamic vinegar, ¹⁄₄ cup brown sugar, and 1 cup water and pour it all on a 3-lb (1.36-kg) pickled corned beef in a 9x13-inch (23x33-cm) pan. Cover it and bake for 3 hours.

While that’s cooking, cut up ¹⁄₂ large white onion and ¹⁄₂ large red onion into ³⁄₄-inch (2-cm) slivers. Toss the onions with 1 Tbsp olive oil and ¹⁄₄ tsp salt before placing it on a baking sheet on the lower rack of the oven for 20 minutes. Then take it out of the oven and toss with 1 Tbsp brown sugar and 2 tsp apple cider vinegar, and back into the oven it goes, on the top rack this time, for another 20 minutes.

Once the corned beef is cooked, take it out and let it sit for 20 minutes before pulling it apart by stringing it with two forks. Then mix the pulled corned beef and sweet roasted onions together in a pan. Mix 1 tsp cornstarch into ¹⁄₄ cup water and pour it over the corned beef mixture. Place the saucepan on the stovetop and allow it to simmer until it heats up and thickens.

Serve the delicious corned beef over mashed potatoes or even in an artisanal sandwich!

(Originally featured in Family Table, Issue 885)