Apple glazed corned beef

100 Servings

Ingredients

Quantity Ingredient
2 gallons WATER TO COVER
43½ pounds BEEF CORNED FZ
4½ quart JUICE APPLE QT CAN
1 pounds SUGAR; BROWN, 2 LB
¼ cup MUSTARD FLOUR
½ cup SOY SAUCE
¾ cup WORCESTERSHIRE SAUCE
2 cups VINEGAR CIDER

Directions

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F.

OVEN

:

1. PLACE WHOLE PIECES OF CORNED BEEF IN STEAM-JACKETED KETTLE OR STOCK POT;

COVER WITH WATER.

2. BRING TO BOIL. COVER; REDUCE HEAT; SIMMER 2½ HOURS. REMOVE SCUM AS IT RISES TO SURFACE.

3. REMOVE CORNED BEEF FROM LIQUID.

4. COMBINE APPLE JUICE, SOY SAUCE, WORCESTERSHIRE SAUCE, VINEGAR, MUSTARD FLOUR AND BROWN SUGAR; POUR OVER MEAT IN ROASTING PANS.

5. BAKE 1 HOUR OR UNTIL TENDER. BASTE EVERY 15 MINUTES.

6. LET STAND 15 TO 20 MINUTES BEFORE SLICING.

:

NOTE: 1. IN STEP 2, MEAT MAY BE SIMMERED 5 HOURS OR UNTIL TENDER. OMIT STEPS 4 AND 5. AFTER 3 HOURS TEST EACH PIECE OF MEAT WITH FORK TO DETERMINE TENDERNESS.

NOTE: 2. BECAUSE THE GRAIN OF BRISKET VARIES WITHIN A CUT, TURN MEAT WHILE CARVING TO ENSURE CUTTING ACROSS GRAIN TO PREVENT SHREDDING.

NOTE: 3. OTHER TYPES AND SIZES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

NOTE: 4. IN STEP 5, CORNED BEEF MAY BE PLACED ON RACKS.

Recipe Number: L11201

SERVING SIZE: 3 THIN SLI

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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