INGREDIENTS

INSTRUCTIONS

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 2 1/2 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, http://www.erols.com/hosey.

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