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Rosh Hashanah Recipes: Tenafly Chef Serves Up Glazed Corned Beef

Gabe Gilbert of Teaneck and a Barbell Chef meal.
Gabe Gilbert of Teaneck and a Barbell Chef meal. Photo Credit: Gabe Gilbert

TEANECK, N.J. — Rosh Hashanah begins Sunday night and homes throughout Bergen County smell delicious.

Daily Voice caught up with some of our readers for the recipes that make their Jewish New Years oh-so-sweet.

This one is a pomagranate-glazed corned beef from Gabe Gilbert of Teaneck, who is in the process of launching The Barbell Chef out of Underground Training in Tenafly. Gilbert describes it as a kosher meal-prep service tailored to athletes.

But Rosh Hashanah is no time to be counting calories...

What you'll need:

  • Desired size corned beef (keep in mind the meat will shrink during cooking)
  • 1.5C equal parts pomegranate juice, orange juice, apricot jelly

Part One:

  • Start out with a desired size corned beef, depending on how many people you'll be having. Keep in mind there is shrinkage when meat is boiled.
  • Boil the meat covered for an hour at medium flame. Make sure liquid doesn't evaporate during boiling process.

*Quick Tip: To tell when the meat is cooked, take a fork and stab in the thicker part of the roast. If the fork gets stuck and doesn't come out easily, it needs to cook longer.

Part Two:

Once the roast comes off easy on the fork, let it rest on the counter out of the pot while preparing the glaze.

  • Mix juices and jelly thoroughly.
  • Coat the roast in the glaze and bake at 350F for 20 minutes uncovered.
"The trick is getting the sauce to caramelize on top," Gilbert said. "It's delicious."

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