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Dorothy 03/07/15 |
How much corned beef for 60 people |
ellen 03/07/15 |
Assuming sliced and plates, self serve buffet style, 28-30 pounds raw. |
Judy Cornett 03/07/16 |
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. |
ellen 03/07/16 |
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 01/27/19 |
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 |
ellen 01/29/19 |
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: www.ellenskitchen.com/forum/messages/8118.html Here is a reliable selection of tested baked or oven roasted corned beef recipes: www.cooks.com/rec/search/0,1-0,baked_corned_beef_brisket,FF.html Electric roasters: www.chefsline.com/blog/quick-tips/making-corned-beef-in-a-roaster/ 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 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: 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! |
Linda 03/08/19 |
many ways to cook corned beef |
Judy Cornett 03/09/20 |
how do I calculate cabbage, carrots and potatoes |
ellen 03/10/20 |
Use the veggie list- about 25 pounds carrots, 35 pounds potatoes, and 30 pounds "as purchased" cabbage per 100. |
Sandra Seifert 02/17/21 |
We are planning 60 take-out containers for corned beef & cabbage dinners. How much beef and vegetables should we plan for? Thanks. |
Patty 01/30/23 |
Corned beef and cabbage recipe for 30 people St Patty party at home How many corn beef’s, cabbage, potatoes, carrots |
Taylor 03/01/23 |
How much corned beef and cabbage for 60 people Thank you! |
Colleen Harmon 03/02/24 |
Corn beef for 60 people. |
Maureen 03/15/24 |
Corned beef and cabbage recipe for 80 people How much corned beef for 80 people |