Cook Talk

St Patrick's day
Sue
03/08/13 		I am having 40 people for a party. Serving buffet style, how can I keep corned beef warm. And how. Much corned beef? I will be serving Brussels sprouts carrots and potato salad, to name a few!
ellen
03/08/13 		Very easy in a couple of large crock pots set on low, with a little of the cooking liquid for moisture. Cook fully, chill, slice, reheat tight wrapped in oven or covered on stove top, transfer to crock pot that was prewarming with water.

I always plan on 1/2 pound raw trimmed boneless brisket per person. You can do with just a bit less if it is round.

If this saves you time, trouble, or money, consider a donation, maybe a dime a person, to support the site.

Ann
03/11/13 		Our church is planning a corned beef dinner, family style, for 80 people. How much corned beef, potatoes, carrots,cabbage and bread would we need? How do we not overcook the potatoes and still keep them hot? Also would you provide vinegar on each table for the cabbage?
ellen
03/11/13 		Yes on the vinegar.

The easiest way to do a large meal is to cook the corned beef ahead- can be in roaster or on stove top or slow cooker. Chill, then slice, wrap tightly in foil with just a spoonful of the cooking liquid. Refrigerate the cooking water.

Then, day of, heat the cooking water, boil the potatoes and then the carrots. The last 15 minutes, add the cabbage wedges. Then all the veggies are tasty but not overcooked.

On family style dinners you have to be rather generous- if this is all adults, this is what I would do.

corned beef, 1/2 pound raw per person
potatoes, 1 pound per 3
carrots, 1 pound per 4-5
cabbage, 1 pound per 5
bread, 2 ounces per person
butter, 2 pounds

ellen
03/11/13 		Reheat the corned beef in the sealed packets in the oven at 350, takes up to an hour depending on the size of the packet. Or on high in crock pots.
Ann
03/11/13 		Our church is planning a corned beef dinner, family style, for 80 people. How much corned beef, potatoes, carrots,cabbage and bread would we need? How do we not overcook the potatoes and still keep them hot? Also would you provide vinegar on each table for the cabbage?
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