Title: Simmered Corned Beef
Categories:
Yield: 100 Servings

2 ga WATER TO COVER
43 1/2 lb BEEF CORNED FZ

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
:

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. PLACE CORNED BEEF IN ROASTING PANS.

5. BAKE 1 HOUR OR UNTIL TENDER.

6. LET STAND 15 TO 20 MINUTES BEFORE SLICING.
:

NOTE: 1. IN STEP 2, MEAT MAY BE SIMMERED 5 HOURS OR UNTIL TENDER. OMIT
STEPS 4 AND 5. AFTER 3 HOURS TEST EACH PIECE OF MEAT WITH FORK TO
DETERMINE TENDERNESS.

NOTE: 2. BECAUSE THE GRAIN OF BRISKET VARIES WITHIN A CUT, TURN MEAT
WHILE
CARVING TO ENSURE CUTTING ACROSS GRAIN TO PREVENT SHREDDING.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

NOTE: 4. IN STEP 5, CORNED BEEF MAY BE PLACED ON RACKS.

Recipe Number: L11200

SERVING SIZE: 3 THIN SLI

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.