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Ingredients Jump to Instructions ↓

  1. 2 gallons WATER TO COVER

  2. 43 1/2 pounds BEEF CORNED FZ

  3. 4 1/2 quart JUICE APPLE QT CAN

  4. 1 pounds SUGAR; BROWN,

  5. 2 LB

  6. cup MUSTARD FLOUR

  7. cup SOY SAUCE

  8. cup WORCESTERSHIRE SAUCE

  9. 2 cups VINEGAR CIDER

Instructions Jump to Ingredients ↑

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F.

  2. OVEN :

  3. PLACE WHOLE PIECES OF CORNED BEEF IN STEAM-JACKETED KETTLE OR STOCK POT;

  4. COVER WITH WATER.

  5. BRING TO BOIL. COVER; REDUCE HEAT; SIMMER 2½ HOURS. REMOVE SCUM AS IT RISES TO SURFACE.

  6. REMOVE CORNED BEEF FROM LIQUID.

  7. COMBINE APPLE JUICE, SOY SAUCE, WORCESTERSHIRE SAUCE, VINEGAR, MUSTARD FLOUR AND BROWN SUGAR; POUR OVER MEAT IN ROASTING PANS.

  8. BAKE 1 HOUR OR UNTIL TENDER. BASTE EVERY 15 MINUTES.

  9. LET STAND 15 TO 20 MINUTES BEFORE SLICING. :

  10. 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.

  11. NOTE: 2. BECAUSE THE GRAIN OF BRISKET VARIES WITHIN A CUT, TURN MEAT WHILE CARVING TO ENSURE CUTTING ACROSS GRAIN TO PREVENT SHREDDING.

  12. NOTE: 3. OTHER TYPES AND SIZES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

  13. NOTE: 4. IN STEP 5, CORNED BEEF MAY BE PLACED ON RACKS.

  14. Recipe Number: L11201 SERVING SIZE: 3 THIN SLI From the (actually used today!).

  15. Downloaded from Glen's MM Recipe Archive, .

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