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, .
Related recipes
- Apple dessert
- Apple-mustard glaze
- Caramel-glazed apple cake
- Cherry glaze
- Corn beef
- Corn pasta^
- Corn salad
- Corned chicken
- Crockpot glazed corned beef
- Glazed apple cake
- Glazed apple cream pie
- Glazed baked apples
- Glazed chicken
- Glazed corned beef
- Glazed orange bread
- Lemon glaze
- Maple glaze
- Orange glaze
- Rum glaze
- Syrup glaze