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Corned Beef Dinner (50)




Source of Recipe


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Recipe Link: http://members.tripod.com/~lotsofinfo/SF12cornedbeefdinner.htm

Corned Beef Dinner (50)

17 pounds corned beef
cold water as needed
1 gallon quartered fresh carrots (about 5 pounds)
1 gallon quartered rutabagas (about 5 pounds)
2 quarts quartered medium sized onions (about 2 pounds 8 ounces)
12 pounds quartered fresh white potatoes (about 2 3/4 gallons)
50 fresh cabbage wedges (about 15 pounds)

Place whole pieces of corned beef in a large 5 gallon stock pot,
or one each into 3 pots. Cover with water. Bring to a boil.
Cover and simmer about, 3- 5 hours or until tender, depending on
the size of the meat.
(As the meat is cooking, skim off the scum that accumulates on
the surface.)
Remove tender corned beef from liquid.
Remove any excess fat from top of liquid.
Pour liquid into a roasting pan or other pan with a larger top surface
which can be used for cooking vegetables.
Bring cooking liquid to a boil.
Add carrots, rutabagas, and onions. Cook 10 minues.
Add potatoes to vegetables.
Return to a boil and continue to cook another 10 min.
Place cabbage wedges on top of vegetables in broth and continue to
cook another 15 minutes.
Drain when tender, don't let potatoes sit in water.
Serve vegetables hot with thin slices of corned beef.

Serves 50 if portions are 3 ounces of meat and 1 1/2 cups of vegetables.