Apple Glazed Corned Beef Recipe - water

Method

• PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
• 1.
• PLACE WHOLE Pcs OF CORNED BEEF IN STEAM-JACKETED KETTLE Or possibly STOCK POT; COVER WITH WATER.
• 2.
• BRING TO BOIL.
• COVER; REDUCE HEAT; SIMMER 2 1/2 Hrs.
• 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 possibly Till TENDER.
• BASTE EVERY 15 Min.
• 6.
• LET STAND 15 TO 20 Min BEFORE SLICING.
• NOTE:
• 1.
• IN STEP 2, MEAT MAY BE SIMMERED 5 Hrs Or possibly Till TENDER.
• OMIT STEPS 4 AND 5.
• AFTER 3 Hrs 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.
• NOTE:
• 4.
• IN STEP 5, CORNED BEEF MAY BE PLACED ON RACKS.
• SERVING SIZE: 3 THIN SLI