| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 2 | ga | WATER TO COVER |
| 43 1/2 | lb | BEEF CORNED FZ |
| 4 1/2 | qt | JUICE APPLE QT CAN |
| 1 | lb | SUGAR; BROWN, 2 LB |
| 1/4 | c | MUSTARD FLOUR |
| 1/2 | c | SOY SAUCE |
| 3/4 | c | WORCESTERSHIRE SAUCE |
| 2 | c | VINEGAR CIDER |
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 BOIL. COVER; REDUCE HEAT; SIMMER 2 1/2 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, http://www.erols.com/hosey.
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