Simmered Corned Beef L.Meat, Fish, and Poultry No.112
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|Yield: 100 Portions Each Portion: 3 Thin Slices (4 Ounces)|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 325 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Brisket, Bonel| 43LB 8OZ| | 1. Place whole pieces of corned |
|ess, Corned (Gray) | | | beef in steam-jacketed kettle |
|Cold Water | |to cover | or stock pot; cover with |
| | | | water. |
| | | | 2. Bring tro a boil. Cover; |
| | | | reduce heat; simmer 2 1/2 |
| | | | hours. Remove scum as it |
| | | | rises to surface. |
| | | | 3. Remove corned beef from |
| | | | liquid. |
| | | | 4. Place corned beef in roasting |
| | | | pans. |
| | | | 5. Bake 1 hour or until tender. |
| | | | 6. Let stand 12 to 20 minutes |
| | | | before slicing. |
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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 a fork to determine tenderness.
2. Because the grain of brisket varies within a cut, turn the
piece of meat while carving to ensure cutting across the
grain to prevent shredding.
3. Other types and sizes of pans may be used. See Recipe
Card A-25.
VARIATION
1. APPLE GLAZED CORNED BEEF: Follow Steps 1 thru 3. In Step 4,
combine 4 1/2 qt (3-No.3 cyl cn) canned apple juice, 1/2
cup soy sauce, 3/4 cup Worcestershire sauce, 2 cups vinegar,
1 oz (1/4 cup) mustard flour, and 1 lb (2 3/4 cups) brown
sugar; pour over meat in roasting pans. CONTINUED.
2. APPLE GLAZED CORNED BEEF: CONTINUED: In Step 5, baste
every 15 minutes. Follow Step 6.