Apple glazed corned beef

Ingredients

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, .