Recipe#677

Servings: YIELD: 100 Portions (2 Pans)
Portions: 3 Thin Slices (4 Ounces) Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F.

INGREDIENTS

43 lb. 8 oz. beef, corned, thawed
variable (to cover) water
4 1/2 qt. (3-No. 3 cyl cn) apple juice, canned
1/2 cup soy sauce
3/4 cup Worcestershire sauce
2 cups vinegar
1/4 cup (1 oz) mustard flour
2 3/4 cups (1 lb) sugar, brown

INSTRUCTIONS

Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with water. Bring to a boil. Cover; reduce heat; simmer 2 1/2 hours. Remove scum as it rises to surface. Remove corned beef from liquid. Place corned beef in roasting pans. Combine apple juice, soy sauce, Worcestershire sauce, vinegar, mustard flour, and brown sugar; pour over meat in roastiong pans. Bake 1 hour or until tender; baste every 15 minutes. Let stand 12 to 20 minutes before slicing.

NOTE: 1. Meat may be simmered 5 hours or until tender. After 3 hours test each piece of meat with fork to determine the 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 sizes and types of pans may be used.