Apple Glazed Corned Beef Recipe

• 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

1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
2. 1.
3. PLACE WHOLE Pcs OF CORNED BEEF IN STEAM-JACKETED KETTLE Or possibly STOCK POT; COVER WITH WATER.
4. 2.
5. BRING TO BOIL.
6. COVER; REDUCE HEAT; SIMMER 2 1/2 Hrs.
7. REMOVE SCUM AS IT RISES TO SURFACE.
8. 3.
9. REMOVE CORNED BEEF FROM LIQUID.
10. 4.
11. COMBINE APPLE JUICE, SOY SAUCE, WORCESTERSHIRE SAUCE, VINEGAR, MUSTARD FLOUR AND BROWN SUGAR; POUR OVER MEAT IN ROASTING PANS.
12. 5.
13. BAKE 1 HOUR Or possibly Till TENDER.
14. BASTE EVERY 15 Min.
15. 6.
16. LET STAND 15 TO 20 Min BEFORE SLICING.
17. NOTE:
18. 1.
19. IN STEP 2, MEAT MAY BE SIMMERED 5 Hrs Or possibly Till TENDER.
20. OMIT STEPS 4 AND 5.
21. AFTER 3 Hrs TEST EACH PIECE OF MEAT WITH FORK TO DETERMINE TENDERNESS.
22. NOTE:
23. 2.
24. BECAUSE THE GRAIN OF BRISKET VARIES WITHIN A CUT, TURN MEAT WHILE CARVING TO ENSURE CUTTING ACROSS GRAIN TO PREVENT SHREDDING.
25. NOTE:
26. 3.
27. OTHER TYPES AND SIZES OF PANS MAY BE USED.
28. SEE RECIPE NO.
29. NOTE:
30. 4.
31. IN STEP 5, CORNED BEEF MAY BE PLACED ON RACKS.
32. SERVING SIZE: 3 THIN SLI

water, beef, quart juice, sugar, flour, soy sauce, worcestershire sauce, vinegar cider

Taken from cookeatshare.com/recipes/apple-glazed-corned-beef-67110 (may not work)