Apple Glazed Corned Beef
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Apple Glazed Corned Beef
  Apple    Beef  
Last updated 6/12/2012 1:04:24 AM. Recipe ID 28867. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Apple glazed corned beef
 Categories: 
      Yield: 100 Servings
 
      2 ga WATER TO COVER
 43 1/2 lb BEEF CORNED FZ
  4 1/2 qt JUICE APPLE   QT CAN
      1 lb SUGAR; BROWN, 2 LB
    1/4 c  MUSTARD FLOUR
    1/2 c  SOY SAUCE
    3/4 c  WORCESTERSHIRE SAUCE
      2 c  VINEGAR CIDER
 
  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 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!).




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 28867 (Apr 03, 2005)

[an error occurred while processing this directive]