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Dolores 03/15/14 |
I am in charge of a corned beef dinner at my club house. I estimate that the corned beef shrinks in half so I am figue 4 to 5 oz per person cooked. Baby carrots 5 lbs Small red potatoes 2 per person last year 3 too many for most people Cabbage 15 lbs |
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ellen 03/15/14 |
10 pounds of cabbage will still leave leftovers, and I like big carrots chunked rather than the baby carrots- would probably increase to 6 pounds- otherwise your numbers look great. |
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Janine 03/17/14 |
Hi Ellen, I have been looking through your site for question about my 15lb brisket. I currently have it cooking in my 18quart roaster with seasoning and water about 1/2 way up. The instruction said one hour per lb but I have only 10hours. Thinking this would be plenty of time. I am just looking for the temp for the roaster and the approx time I may need to cook it. I think the slow cooker method at 250 will not allow it to cook thoroughly but I dont want to go to high and toughen the meat or overcook. It is about 4 1/2 to 5 inches at the thickest part. Thank you soo much! |
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ellen 03/17/14 |
At 300, it takes about 40 minutes per pound. Any faster and it will be tough; any less time and it will likely be VERY chewy. The higher heat does affect the texture. That thick, half water will leave the top tough... You might be interested in the engineering approach to the temps: www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html |
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ellen 03/17/14 |
Keep the liquid under boiling; if it boils at 300, turn it down. |
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Janine 03/17/14 |
Great Advice. I really appreciate your quick response. I had it 325. I will turn it down now and add some liquid. |