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Apple Glazed Corned Beef ( 100 )




Source of Recipe


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Recipe Link: http://www.FoodServiceRecipes.com

Apple Glazed Corned Beef ( 100 )

45 pounds corned beef
cold water to cover beef
4 1/2 quarts canned apple juice, (3, No. 3 cyl cn)
1/2 cup soy sauce
3/4 cup Worcestershire sauce
2 cups vinegar
4 Tablespoons ground dry mustard (1 ounce)
2 3/4 cups brown sugar (1 pound)

Place whole pieces of corned beef in steam-jacketed kettle or
stock pot. Cover with the cold 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 beef from juice and place in 18x24 inch
roasting pans.
Combine apple juice, soy sauce, Worcestershire sauce, vinegar,
mustard and brown sugar.
Pour equal amounts over meat in roasting pans.
Bake at 350 degrees F. for 1 hour, basting every 15 minutes.
Makes 100, 3 thin slices portions


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.