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Add a photoServings: 12
Ingredients
- 2 gal WATER TO COVER
- 43 1/2 lb BEEF CORNED FZ
- 4 1/2 quart JUICE APPLE Quart 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
Directions
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1108g | |
| Recipe makes 12 servings | |
| Calories 342 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 820mg | 34% |
| Potassium 616mg | 18% |
| Total Carbs 83.64g | 22% |
| Dietary Fiber 0.8g | 3% |
| Sugars 74.52g | 50% |
| Protein 1.08g | 2% |
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