Apple Glazed Corned Beef

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
BEEF,CORNED,RAW 43-1/2 lbs
WATER 41-3/4 lbs 5 gal
JUICE,APPLE,CANNED 9-1/2 lbs 1 gal 1/3 qts
SOY SAUCE 5-1/8 oz 1/2 cup
WORCESTERSHIRE SAUCE 6-1/3 oz 3/4 cup
VINEGAR,DISTILLED 1 lbs 2 cup
MUSTARD,DRY 2 oz 1/4 cup 1-1/3 tbsp
SUGAR,BROWN,PACKED 10-7/8 oz 2-1/8 cup

Method

1 Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with water.
2 Bring to a boil. Cover; reduce heat; simmer 2-1/2 hours. Remove scum as it rises to surface.
3 Remove corned beef from liquid.
4 Combine canned apple juice, soy sauce, Worcestershire sauce, vinegar, mustard, and packed brown sugar; blend well; pour over
meat in roasting pans.
5 Bake 1 hour or until tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Baste every 15 minutes.
6 Let stand 15 to 20 minutes before slicing. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
467 cal 10 g 32 g 33 g 168 mg 2038 mg 27 mg

Portion

4 Ounces

Yield

100