Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2 gallons | WATER TO COVER |
| 43½ pounds | BEEF CORNED FZ |
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 A BOIL. COVER; REDUCE HEAT; SIMMER 2½ HOURS. REMOVE SCUM AS IT RISES TO SURFACE.
3. REMOVE CORNED BEEF FROM LIQUID.
4. PLACE CORNED BEEF IN ROASTING PANS.
5. BAKE 1 HOUR OR UNTIL TENDER.
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 SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE: 4. IN STEP 5, CORNED BEEF MAY BE PLACED ON RACKS.
Recipe Number: L11200
SERVING SIZE: 3 THIN SLI
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .