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Simmered Corned Beef
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 112 00
SIMMERED CORNED BEEF
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
431 cal
1g
31 g
33 g
168 mg
1952 mg
18 mg
Ingredient
Weight
Measure
Issue
BEEF,CORNED,RAW
43-1/2 lbs
WATER
41-3/4 lbs
5 gal
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.
4
Place corned beef in roasting pans.
5
Bake 1 hour or until tender in 325 F. oven. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6
Let stand 15 to 20 minutes before slicing. CCP: Hold for service at 140 F. or higher.



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Simmered Corned Beef

Yield: 100 Portion: 4 Ounces
Calories: 431 cal
Carbohydrates: 1g
Protein: 31 g
Fat: 33 g
Cholesterol: 168 mg
Sodium: 1952 mg
Calcium: 18 mg

Ingredient Weight Measure Issue
BEEF,CORNED,RAW 43-1/2 lbs
WATER 41-3/4 lbs 5 gal

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.
4
Place corned beef in roasting pans.
5
Bake 1 hour or until tender in 325 F. oven. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
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/simmered_corned_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence