Apple Glazed Corned Beef

This recipe is for 100 people. I am compiling some recipes for large groups. There always seems to be a request for that here at zaar.

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 beef from juice and place in roasting pans.

Combine apple juice , soy sauce , worcestershire sauce , vinegar , mustard and brown sugar.

Pour equal amounts over meat in roasting pans.

Place in 350f oven and bake 1 hour , basting every 15 minutes.

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.

corned beef, water, apple juice, soy sauce, worcestershire sauce, vinegar, ground mustard, brown sugar