Frank's Recipes! Apple Glazed Corned Beef for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Apple Glazed Corned Beef for 100

Servings: 100 Portions
Portions: 3 Thin Slices (4 Ounces)

45 lb. Corned beef
enough to cover water, cold
4 1/2 quart (3-No. 3 cyl can) apple juice, canned
1/2 cup soy sauce
3/4 cup Worcestershire sauce
2 cups vinegar
4 tablespoon (1 oz) mustard, ground
2 3/4 cups (1 lb) sugar, brown

Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with
water. Bring to a boil. Cover, reduce heat and simmer about 5 hours. Internal
temperature of corned beef should read 180 to 200 degrees F. During cooking period,
remove scum that rises to the surface. Remove cooked corned from juice and place in
roasting pans (18 by 24-inches). Combine apple juice, soy sauce, Worcestershire sauce,
vinegar, mustard and brown sugar. Pour equal amounts over meat in roasting pans. Place
in 350 degrees F. oven and bake 1 hour, basting every 15 minutes.

NOTE:
After 3 hours cooking, test each piece of meat with a fork to determine the
tenderness.

Because the grain of brisket runs in many directions, turn the piece of meat while
carving to insure cutting across the grain.