Apple Glazed Corned Beef

Ingredients: Gallons Water To Cover 43 1/2 Pounds Beef Corned Fz 4 1/2 Quarts Juice Apple Qt Can Pound Sugar; Brown, 2 Lb 1/4 Cups Mustard Flour 1/2 Cups Soy Sauce 3/4 Cups Worcestershire Sauce Cups Vinegar Cider Pan: 18 By 24-inch Roasting Pan Temperature: 325 F. Makes:

Directions:

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 (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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