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Cook Talk

Corned beef and cabbage recipe for 60 people
How much corned beef for 60 people
Assuming sliced and plates, self serve buffet style, 28-30 pounds raw.
Judy Cornett
I am assuming 6 oz per person on the meat, and have read your suggestion for potatoes, but stumped on how much cabbage I should prepare.
To allow a wedge per person, about 24 pounds per 100. That will be 8 ounces raw on the meat, it shrinks a lot and is very fatty.
Kathleen Gleason
Planning this dinner 3 16 2019 at our club house..St. Pats dinner dance.. Will perfer to plate rather than buffet.. having Irish Dancers come.. & music.. need help
Yes, plating is much less expensive because you can limit the meat serving. Look through below, then write back with specific questions.

See St patricks day dinner threads, 3/14/18; 3/7/15; 3/17/14; 3/11/13; 2/21/13

Also corned beef threads, Here is a compilation of many corned beef threads:

Basic guide:

Here is a reliable selection of tested baked or oven roasted corned beef recipes:,1-0,baked_corned_beef_brisket,FF.html

Electric roasters:

Roaster slow cook is a great method for corn beef, double the cooking time and cook at 250. For three pieces, figure the cooking time on the smallest and add 1/2 hour. Keep the lid on- peeking lowers the temp enough that it increases the cooking time.

Corned beef is best when cooking slowly and with some moisture, more or less braising. Limit the number of times you open your roaster because heat will quickly escape. In an electric roaster, cook the corned beef brisket at 350 degrees; a large roast (6-7 pounds) will take about 5 hours. The cook time for the brisket will depend on your roaster and how often you open the door/lid.

The corned beef is finished when it reaches an internal temperature, measured with a meat thermometer, of at least 145 degrees minimum but it will taste best when 160 degrees and fork-tender.

Preheat roaster oven for 15-20 minutes before adding the meat.

Braising Liquid
Join foil strips, using a butcher wrap to seal the joins, make a piece that will line the whole roaster and wrap completely around the roast and future vegetables.
Place your brisket, fat side up, on overlapping sheets of aluminum foil. Place in roaster pan, then add enough liquid to cover 3/4-1 inch of the way up the roast, about 2 cups. For your liquid, use water, apple cider, apple juice, water with cider vinegar, wine, etc.; it really depends on what you like. Add some orange peels (white pith removed), whole cloves, and 2-3 whole bay leaves, or the spice packet that comes with the roast. Wrap roast by folding top edges together (so you can peak inside to see the roast easily).

After 4 hours when it�s around 140 degrees, drain most of the liquid into a pan- a turkey baster works well for this. Take out the meat, using forks or gloves, and set aside. Place small or quartered potatoes, large chunks of carrots, turnips or other root vegetables, onions if desired on the aluminum foil. Put the corned beef on top of the vegetables, fold the foil back over, and return all back to oven for about 40 minutes. Layer cabbage pieces or wedges all over the top, cover, cook 20-30 minutes until cabbage is tender.

If baking:
Here is the basic baked info:

4-6 pound pieces: Soak in fresh water to desalt, 1/2 hour or longer. Use heavy foil, place beef in the middle, add 1/2 cup fresh water, few slices onion, celery, carrot. Seal with butchers fold, so package is water tight. Bake in a slow oven (300 degrees F.) 4 hours. Cool slightly, unwrap and put in shallow pan. Spread with brown sugar mixed with mustard. Bake in moderate oven (350 degrees F.) 20 minutes or until glazed.

You simmer or roast the veggies separately, don't overcook the cabbage!

many ways to cook corned beef
Judy Cornett
how do I calculate cabbage, carrots and potatoes
Use the veggie list- about 25 pounds carrots, 35 pounds potatoes, and 30 pounds "as purchased" cabbage per 100.
Sandra Seifert
We are planning 60 take-out containers for corned beef & cabbage dinners. How much beef and vegetables should we plan for? Thanks.
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