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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