Instructions: 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 BOIL. COVER; REDUCE HEAT; SIMMER 2 1/2 HOURS. REMOVE SCUM AS IT RISES TO SURFACE.

3. REMOVE CORNED BEEF FROM LIQUID.

4. COMBINE APPLE JUICE, SOY SAUCE, WORCESTERSHIRE SAUCE, VINEGAR, MUSTARD FLOUR AND BROWN SUGAR; POUR OVER MEAT IN ROASTING PANS.

5. BAKE 1 HOUR OR UNTIL TENDER. BASTE EVERY 15 MINUTES.

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 TYPES AND SIZES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE:

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

SERVING SIZE: 3 THIN SLI

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