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Making Corned Beef and Cabbage at VFW for maybe 50-75 people. How much of everything will I need and do you have a good recipe?
Corned Beef, cabbage, potatoes, carrots...???
Here is a compilation of many corned beef threads:
Here is a reliable selection of tested baked or oven roasted corned beef recipes:
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.
After 4 hours when itís 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.
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!