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Apple Glazed Corned Beef
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 112 01
APPLE GLAZED CORNED BEEF
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
467 cal
10 g
32 g
33 g
168 mg
2038 mg
27 mg
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.
Combine canned apple juice, soy sauce, Worcestershire sauce, vinegar, mustard, and packed brown sugar; blend well; pour over
4
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.



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Apple Glazed Corned Beef

Yield: 100 Portion: 4 Ounces
Calories: 467 cal
Carbohydrates: 10 g
Protein: 32 g
Fat: 33 g
Cholesterol: 168 mg
Sodium: 2038 mg
Calcium: 27 mg

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.
Combine canned apple juice, soy sauce, Worcestershire sauce, vinegar, mustard, and packed brown sugar; blend well; pour over
4
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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/apple_glazed_corned_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence