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.