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.  RESERVE LIQUID FOR USE IN STEP 7.
4.  PLACE CORNED BEEF IN ROASTING PANS.
5.  BAKE 1 HOUR OR UNTIL TENDER.
6.  LET STAND 15 TO 20 MINUTES BEFORE SLICING.
7.  ADD CARROTS TO RESERVED LIQUID; BRING TO ABOIL; CONTINUE TO COOK 10
MINUTES.
8.  ADD POTATOES; RETURN TO BOIL; COOK 20 MINUTES.
9.  ADD ONIONS AND CABBAGE; RETURN TO BOIL; CONTINUE TO COOK 15 MINUTES OR
UNTIL VEGETABLES ARE TENDER.
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 A FORK TO
DETERMINE THE TENDERNESS.
NOTE:  2.  BECAUSE THE GRAIN OF THE BRISKET VARIES WITHIN A CUT, TURN THE
PIECE OF MEAT WHILE CARVING TO ENSURE CUTTING ACROSS THE GRAIN TO  PREVENT
SHREDDING.
NOTE:  3.  IN STEP 7, 12 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 10 LB 1 1/2
TO 2-INCH CARROT PIECES.
NOTE:  4.  IN STEP 8, 36 LB 15 OZ FRESH WHITE POTATOES WILL YIELD 30 LB
NOTE:  5.  IN STEP 9, 5 LB 8 OZ DRY ONIONS A.P. WILL YIELD 5 LB QUARTERED
ONIONS AND 37 LB 8 OZ FRESH CABBAGE A.P. WILL YIELD 30 LB CABBAGE WEDGES.
NOTE:  6.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.
NOTE:  7.  EACH PORTION:  1 1/2 CUPS VEGETABLES TOPPED WITH 3 THIN SLICES
CORNED BEEF. ARRANGE VEGETABLES SEPARATELY IN SERVING PANS FOR EASE IN
SERVING.
Recipe Number: L11100
SERVING SIZE: 1 1/2 CUP
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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