Recipe - Apple Glazed Corned Beef

2 ga WATER TO COVER
43 One half pound BEEF CORNED FZ
4 One half qt JUICE APPLE QT CAN
1 pound SUGAR; BROWN, 2 LB
One fourth cup MUSTARD FLOUR
One half cup SOY SAUCE
Three fourths cup WORCESTERSHIRE SAUCE
2 cup VINEGAR CIDER

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 325 F.
OVEN
:

1. PLACE WHOLE PIECES OF CORNED BEEF IN STEAMJACKETED KETTLE OR STOCK
POT;
COVER WITH WATER.

2. BRING TO BOIL. COVER; REDUCE HEAT; SIMMER 2 One half 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. A25.

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.