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St. Patricks Day Party food
Shelley T 01/22/07	Ellen--I am planning a St. Patricks Day party for about 50-60 people. What quantity of Corned Beef and Cabbage do you suggest? Can you also give me some pointers on how to prepare that large of quantity of food. I have 3 crock pots to work with, I guess the rest would have to be done on pots on the stove??Help, I am a little overwhelmed at this point. Thank you for your time and consideration--Shelley
ellen 01/22/07	Assume 60 people and use 2/3 of the amount per 100 people. About 14 pounds cabbage, 20 pounds new potatoes, 30 pounds uncooked corned beef- corned beef is a fatty meat and has a lot of cooking loss. Do the corned beef simmered in the oven style. Serve it pre-sliced, or have someone carve it. Borrow or buy an electric roaster to keep the potatoes warm and use the crock pots to kepp the cabbage warm- steam it, but keep warm in the crock pots. If you provide good rye bread and mustard, people will make sandwiches and thus eat less corned beef.
Joanne 03/12/07	Hi Ellen, Cooking St Pat's Day for our local AOH. We serve serve corned beef and cabbage sandwiches using round and the brisket is for the dinners. Would you be able to provide cooking details on both the round and brisket if we choose to cook in the oven? We have 90 pounds of round and 250 lbs of brisket. Also what is your suggested portion sizes for each. Thank you.
ellen 03/12/07	Sandwiches 4 ounces ready to eat sliced round. Brisket, 2 pounds cooked for every 5-6 people. If corned, you have to submerge it in water in the roasying pan. What ovens? Electric roasters? Cooked ahead. sliced and reheated? More info, please.
Shelley T 03/13/07	Ellen you are always so helpful--and a blessing for a party thrower like me. I am going on your recommendation for the 20 lbs of new potatoes--can you give me some direction on how to prepare them before I kke them warm in an electric roaster. Also, do you have a good recipe on cooking 30 lbs of corned beef in an oven--thank you very much
Shelley T 03/13/07	I forgot to mention, I have a regular kitchen oven, 1 electric roaster and 4 crock pots
ellen 03/13/07	As far as the new potatoes, scrub and boil, drain, butter and keep warm. There are notes on boiling potatoes on the mac and potato salad page. The roaster might be a good choice for the corn beef- set at 250 and treat as a giant crock pot. e the big recipe collection sit(See cooks.com or any of the big recipe colection sites). Cool and slice. Later, reheat the now sliced and ready to eat meat in flat foil packets in the oven. Serve in a roaster or chafer to keep some heat in it.
Mikel 03/13/07	I have an 18 qt. Rival Roaster Oven and I need to cook four 3 to 4 lb corned beefs for my office. Can you please let me know how long I should cook this & at what heat level. I will need to get it prepared in about 4 hours. Thanks for your help Mikel
Mikel 03/13/07	I have an 18 qt. Rival Roaster Oven and I need to cook four 3 to 4 lb corned beefs for my office. Can you please let me know how long I should cook this & at what heat level. I will need to get it prepared in about 4 hours. Thanks for your help Mikel
pam 03/14/07	how much corned beef,potatoes and cabbage should i cook for 15 people?
ellen 03/15/07	Mikel, I would say, prep ahead, just as I advised in the answer right above your question. The roaster acts as a crock pot if set at 250 degrees. You want any of the simmer in the oven recipes widely availabvle on the web, such as: www.cooks.com/rec/search/0,1-0,baked_corned_beef_brisket,FF.html Pam, you want a piece at least 8 pounds. 3 pounds cabbage, 5 pounds potatoes, 2-3 pounds carrots.
Heidi 02/27/08	I'm having my family over for St Pat's there will be 12 of us I will be cooking the corn beef & cabbage in my electric roaster oven. How many pounds do you think for corn beef, cabbage and potatoes? and can I cook the corn beef & cabbage together? how much water would I add in the roaster? I'm thinking about 10 hours of cooking, would this be right?
ellen 02/28/08	Heidi, see the link given right above for baaked corned beef brisket. You want a piece at least 6 ponds trimmoo much if t be ted, 8 would nothey are big eaters. 2 1/2 pounds cabbage, 4 pounds potatoes, 2 pounds carrots, the water covers the beef, the cabbage only goes i about the last hour.
cheryl 03/10/08	Hi Ellen, I am planning a menu for st. pat's day at a restaurant for 80 people. We have corned beef & cabbage, chicken rueben's, fish & chips, pot roast, salad & rolls. I also need to set up a buffet for 35 band members for the corned beef & pot roast, salad & bread. How do I figure out how much of each entree. Obviously, I won't know how people order each entree. The fish & chips are no problem because I don't have to make unless ordered and can be ran as a special another time. I am totally confused :) Do you know the rule of thumb for this type of menu? Thank you!
Ellen 03/10/08	Cheryl, are yo catering or doing a private event for 80 people plus 35 band members in a commercial kitchen? Or 80 seats that may be filled more than once? If this is a selling situation, choices will be affected by prices, timing, and many other factors not suitable for this site. I suggest you go to chef2chef.com, the commercial chef's site, and post a more specific question on the appropriate forums.
cheryl 03/10/08	It is actually a private club. I am setting up a buffet for the band members of 35 for the corned beef & cabbage & pot roast, plus am planning on serving 75 to serve the 4 entrees, plus soup from 1:00 until 6:00. So, I guess, it is a selling situation. I have tried the chef2chef web site but can never pin point a forum that is suitable for me. I shall try that avenue again. Thank you again for your prompt response. You are the best!!
ellen 03/11/08	Try the private catering forum. This is more of the type cooking. Tell them you are engaged to do the 80 people, no indication of preferences. For the band, make 25 corned beef and 20 beef pot roast, then if they eat late you can put out any leftovers. You really need a side dish of boiled parsley/rosemary potatoes or roasted potatoes with these menus.
monica 03/11/08	I like Mikel above will need to cooking a lot of coened beef. I will be using three 18QT roasters. How many pounds per roaster and how long will it take? I'm feeding approx 160 people. Thanks for your help
Sandy 08/06/08	wedding I am haveing someone cook brisket for my daughters wedding. How much cooked and trimed brisket do we need for 160 peple. Also how much mashed pototoes and baked beans and salad do we need
ellen 08/06/08	Sandy this is pretty much covered in the plan for 100 list and the BBQ and brisket page. Allow 1 pound cooked, trimmed brisket for each 3 people. The beans, salad and potatoes are listed on the planning page; for 160 you want about 1 2/3 times the amount for 100.
kent long 02/13/09	we have a perofessional kitchen at our VFW, we have a little more than traditional cb and cabbage, we also use carrots, and small onions. could you give me a guestimate of how much of each for 80 Irishmen? Patiently awaiting yiour answer, and thank you
ellen 02/13/09	Kent, you want pieces totaling at least 48 pounds raw trimmed, and try to get them the same size. The baked oven method (link above in the thread) is the least shrinkage and best tenderizer. 18 pounds cabbage, 30 pounds potatoes, 12-15 pounds each carrots and onions. Rye bread, mustard.
ellen 02/14/09	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!
Kelly 03/01/09	I am having 50 people. I am making corned beef, red potatoes, cabbage and carrots. I am also making some Sheppard's pie. I am clueless though of how many lbs of corned beef I should buy. Any help??
ellen 03/01/09	This is what I use for 15 people: a piece at least 8 pounds, well trimmed raw weight. 3 pounds cabbage, 5 pounds potatoes, 2-3 pounds carrots. I would do 3 times this amount and 3 9x13 pans of sheppard's pie.
Dee 03/03/09	Hi there, Is there a good way to cook the corned beef ahead of time and let it cool, cut it and then warm/reheat it back up? What about for the potatoes, carrots, and cabbage? Just trying to figure if there is a way to make ahead and reheat and have it taste good and not mushy, etc. I am searving about 20-25 people ~ thanks, Dee.
ellen 03/04/09	You can cook the meat ahead, save the broth, about 1 1/2 ours before serving, boil the potatoes and carrots; about 20-30 minutes before serving add the cabbage and the sliced meat. Everything hot, nothing mushy.
April 03/08/09	how long should i cook 30 lbs of corned beef for?
ellen 03/08/09	see the beef roasting page for info on cooking multiple pieces of various sizes- go by the largest and smallest pieces.
maureen 03/09/09	We are having a private st. patricks day party for 100 people we are doing corned beef pot carrots onions shephards pie and scalloped pot rye bread. How many pounds of briskets do we need?
ellen 03/09/09	Because you will have the shepherd's pie, you can allow 1 pound raw well-trimmed flat cut for each 3 people. If it is point cut or whole brisket, you will need a bit more (10-20%). Sounds yummy.
Evie 03/12/09	Club Party We are having a party for our club and I need to buy potatoe salad and cole slaw for 160 people, how much do I buy We are having 1/2 chicken and bake beans also Thanks
nancy 03/12/09	i have to cook 13.50 pund corned beef. I donn't have 13.50 hours to cook it in. Cna i cut it in half and cook 2 6.75 pounders in the same pan?
ellen 03/12/09	Evie, covered on the plan for 100 page, use 1 2/3 times the amount for 100.
eileen 03/12/09	What a great site!!!...Thanks Ellen for the answer to How Much Corned Beef do I need for ______ people. I got my answer by reading the posts above...just wanted to say thanks.
mary 03/14/09	I am having 17 people for corned beef and cabbage. Three pieces of corned beef, 5 pounds each. Could I remove the beef after about 3 hours and keep warm in the oven while I cook the vegeetables? How do I calculate the amount of vegetables?
ellen 03/14/09	Mary see the note of 3/1 on this thread and the next few following for the answers you need.
John 03/14/09	Ellen I made a coned beef last week. It was 4lbs and I cooked it on the stove. I used a 24oz can of beer and a halved white onion and added water just to cover the brisket. Added seasonings and brought it to a boil then simmered it for 3 1/2 hours. Then put it on a plate and loosely covered it with foil and let it rest for 30 minutes while I boiled the potatoes and carrots. It came out awesome we used spicy mustard to dip it in. My question is we go to my in-laws every Sunday for dinner and my mother in law wants me to make this but I need to make 2 4lb briskets. Do I cook it longer because there are 2 or do I just cook it for the same amount of time?
ellen 03/15/09	No, if it is 2 4 pound pieces you cook it the same as 1 piece- it might need 20 minutes longer, but that's about it. Sounds delicious.
Jill 03/17/09	Iam planning to cook my corned beef and cabbage in an electric roaster, what temperature should I use ?
Liz 03/17/09	I have a Hamilton beach 18 quart roaster with no recipe book :( How would I go about cooking 7 pounds of corned beef, 3 pounds of potatoes, and 3 pounds of cabbage in the roaster over?
ellen 03/17/09	Same as the folks above with the same size roasts. The temps are the same for roasters and ovens. Put the cabbage in only the last 20-30 minutes.
Missy 04/06/09	Carrots and Potatoes Ellen, I need to cook carrots,onions and potatoes for 400. I have many(15)- 20 QT electric roasters. What would be the best way to do this? I would need cooking time and temperature. Thank you
ellen 04/06/09	Cook separately. Use the method discussed in the baked potato bar roaster section for the onions and potatoes. Steam the carrots by putting racks in the bottom with hot water underneath, It will take 4-5 roasters per 100- you might want to do the potatoes bake and hold (described in the page mentioned) to free the roasters for the other veggies.
Shaun Johnson 06/11/09	Carrots and Potatoes I am cooking Potatoes, Carrots and onions for 50 people. How do I know how much to buy of each so they ratio is correct?
ellen 06/11/09	20 pounds of potatoes, 10 each carrots and onions and you will have plenty.
Janet 02/13/10	My church is planning a St Patrick dinner. We are expecting 100 people to attend event We have 4 roaters. The menu is corned beef and cabbage with side of carrots and potatoes. We also have stove and pots to cook in along with a large warming unit. How much of each item do we need and also we need instructions on how to make each item.
ellen 02/13/10	Hi, Janet, Because brisket, even corned beef brisket is a fatty meat that shrinks a lot, I allow at least 2 pounds raw well trimmed for each 5 people and I go for 2 pounds for 4 if they are heavy eaters or it is self serve. You want 18-20 pounds cabbage, 30-35 pounds boiling potatoes or 35 if mashed, 20 of carrots. The 4 roasters sound about right. There are lots of good places to look up the recipes. I would do the brisket the day before, chill, slice and reheat in some of the cooking water. I always cook the vegetables separatewly so they don't get overdone. The oven roasted corn beef recipes might be the easiest for you. less steam and thus less heat...
mary 02/23/10	Corn beef ,ham and cabbage carrots, onions and potatoe dinner for 150 people. Quanity of each item I need to buy? Thank you
ellen 02/24/10	Mary, if you read this thread, you will be able to estimate this yourself. Then if you want, post your estimate and I will check it for you.
bob 03/06/10	How much corned beef(brisket),carrots,cabbage,potatos will i need for 300? and what spices would you recommended?
ellen 03/07/10	The very first question in the thread is for 60, you need 5 times those amounts. As to the corned beef, are you not buying it already corned? If you are corning it yourself, go to one of the sites that deals with that exclusively. If you just want to flavor up the simmering water, use a good cajun crab boil with some bay leaves added. I like Zataran's.
Aliceann 03/09/10	I'm planning Ham, cabbage and potatoes for 120 but also plan roast chicken (parts)and green beans. I'm assuming from the information above that I will need 40 lbs of new potatoes, 28 lbs of cabbage. I'm not sure how much ham since I'd like to use Bonelss Ham (Hormel/only requires heating and slicing). 50 lbs? Bottom line is since I plan on two main dishes and most people take smaller amounts of everything my real questions is do I cut my amounts 30 to 50% and plan the Ham/Cabbage/Chicken/Green Beans as if I'm cooking for approximately 60?
ellen 03/09/10	No, The side dishes do not decrease; everyone takes potatoes and veggies. What you do need is 1 piece of chicken plus 10% PLUS 4 ounces ready to eat ham for each person.
Judy Vacek 03/13/10	How much corned beef do I cook to serve 25 people? How do you figure the vegetables for 25 also?
ellen 03/13/10	Because it shrinks so much, I allow 1 pound raw trimmed for each 2 people for party size portion. Vegetables, 9 pounds potatoes. 6-7 pounds carrots, onions.
Elly 03/15/10	have 6lb corn beef brisket and a roaster oven if I unerstand your suggestions, I can cook it in the roaster at 250 for 6hrs. My question, do I cover the beef in water all the way or partially?
ellen 03/15/10	All the way, turn the heat down to where the water is just barely bubbling, definitely NOT boiling) and begin checking at 4 1/2 hours. Some modern corned beef has tenderizers added!
ellen 03/15/10	Here is another way to do it (braised, not simmered): www.chefsline.com/blog/articles/making-corned-beef-in-a-roaster/
john 03/16/10	I have approx 20 lbs of corned beef for our party tomorrow. Currently it is chilled at around 40 deg F. We need to reheat it the next day in a warming oven that can goes up to 280 deg F. How long should we reheat it and at what temp? We want to put it into the warming oven well before the party time in order to have it ready in time for serving. I can't seem to find anything online like a reheat chart based on a "per pound of beef." Suggestions? Thx.
ellen 03/16/10	Already cooked? If so, slice, cover with a small amount of broth or braising liquid, and reheat as discussed in the reheating turkey article in the holiday cooking section at the top of the Big Pots section. Preheat oven. TIGHTLY cover pans.
ellen 03/17/10	I would allow at least an hour at 280, and I would preheat the braising liquid before adding it.
Carrie 03/17/10	hello ellen I have a 18qt rival roaster oven i am kinda confused what my temp should be and how long to cook my 5 pound corn beef i need it to cook in about 5 hours or so.
ellen 03/17/10	It depends on your recipe, but basically if you are doing an oven recipe it cooks at the same temp as a regular oven, just a little faster. If you are simmering in it see the link on 3/15.
eleanor 05/14/10	I have a 18qt roaster oven and i need to feed 40 people what knind of beef roast and how long do i cook it , please i am doingthis june 5
ellen 05/14/10	You need to cook 20 pounds raw boneless lean beef, which is about the max you can do in one roaster. You could do one shoulder clod; you could do a pot roast with onions, mushroom soup, etc sealed in foil; you could do a big, well-trimmed brisket; you could do prime rib. What is the occasion and your budget? You could also cook in the oven, slice, reheat in the sauce or gravy in the roaster.
tosha 06/25/10	I need to know how many pounds of inimation crab meat i need for 300 people.
tosha 06/25/10	church i also need to know how many pounds of rice for 300 people at a half of cup.
ellen 06/25/10	Tosha, most people like a 3/4 cup serving of rice, I allow 8 to 12 pounds dry per 100, depending on whether it is a smaller side dish or part of the main dish. As for the crab, at least 1 pound for each 3.
margie 02/27/11	i am planning a St Patrick's day fundraiser for @ 100 people. we are serving corned beef & cabbage , potatoes & carrots PLUS fried chicken along with bread butter and salad. my question is how much corned beef do we need???
ellen 02/28/11	Corned beef is an very expensive dish for a fundraiser! You need at least 1 pound raw for each 3 people (I usually allow 1 pound for 2), 23 pounds whole cabbage, 22 pounds carrots, 32 pounds potatoes for 100 served plates. 2 ounces bread per person, 3-4 pounds butter per 100, salad, see the plan for 100 page.
ellen 02/28/11	The chicken is a hard guess. If it were buffet I would allow 1 piece per person. If you are serving plates with 2 pieces, maybe 40 pieces?
Kitty 03/04/11	Hi Ellen, St Patty's Day Party for 60 people - serving two meats; Corned Beef (15.5 lbs - 4 raw flat cuts) and a spiral sliced ham (10.7 lbs bone in) The rest of the menu includes; braised carrots / onions / steamed cabbage / roasted potatoes / rye bread & rolls / 2 desserts. 1st question - do I have enough meat? 2nd & 3rd: After I soak the CB in water then pat dry, can I wrap all 4 pieces side by side, add the season packets and a beer then wrap tightly and bake at 300 - 350 degrees? How long? 4th: Can I do these CB's weeks in advance, freeze them, then defrost, slice & slowly reheat without drying out the meat? All thoughts & suggestions are welcomed!
ellen 03/05/11	You may have enough meat, but if it were me, I would add 1 more piece. Package each separately. Time by the actual weights. If cooked ahead, slice package in foil (butcher wrap) then plastic with some of the cooking juice. Reheat after thawing thoroughly in fridge, never unwrapping until they are hot through. Time depends on thickness of package...
Debby 03/05/11	Cooking 5 corned beefs in a large pot under propane heat. How long should it take? I fiqured I would use the pot for the turkey fryer and try it that way. Have about 30 people. Any suggestions would be appreciated.
ellen 03/05/11	Simmer, don't boil. To desalt, start in cold water, to keep salty heat the water first. Allow 20 minutes per gallon to heat the water to simmer, and keep at simmer, DO NOT BOIL.
kit 03/10/11	how much corn do you need in a corned beef and cabbage???
kit 03/10/11	how much corn do you need in a corned beef and cabbage???
steve 03/10/11	I'm having 60 people for St. patty. how many lbs corned beef, cabbage, carrots, onion, red potatoes? 2 days before, I'm thinking cooking a few different briskets (at different times)in 16 qt slow cooker at 250. Then cool in fridge, slice and warm back up day of. Does that sound right?
ellen 03/10/11	Kit, it is "corned" ie salted, not corn. Steve, see Margie 2/17, do 2/3 the amounts for 100. The coned beef will be fine that way, just be sure it is tightly wrapped with a little liquid in the package, to reheat.
Tracy 03/11/11	I have a 7.5lb corned beef. I want to cook it early in the day. I was going to line a pan will foil place the corned beef in with 1/2 cup water and seanoning, seal it a cook for 5 hours at 300. Then I am going to take it out and cover. Then 1 hour before hand cook potoes, carrots and cabage in the water. Does this sound about right? Thank you!!!!
SEAN 03/12/11	i have 20 lbs of red potatoes,12 lbs of carrots 15 heads of cabbage..how long do i boil them ...
ellen 03/12/11	Tracy and Sean, For the corned beef, simmer approximately 50 minutes per pound or until tender. Using the cooking water if available, have it at a simmer, not a boil, add whole potatoes and carrots, and cook until the vegetables are almost tender (about an hour). Add cabbage cut in wedges and cook for 15 more minutes.
Ryan 03/13/11	I'm planning on making corner beef and cabbage for 12 coworkers and all I got is a 5 quart crock pot. Is it even possible to make that much in a crock pot that size? If so I have no idea how long to cook that much beef. Please help thanks
ellen 03/14/11	Assuming a 6-7 pound corned beef, meat should fit. But best, borrow a second pot and do the meat in one, the cabbage in the other, or do two small ones as directed above.
Kitty 03/16/11	I have 10 head of cabbage to steam for Saturday. Is it OK to clean, slice and store in freezer ziplock bags in the refrigerator 3 days out from the party? Should I put damp paper towels in the bags? I really appreciate your help. Thanks
JC 03/16/11	Ellen-seems like a great site; but, I'm having trouble finding an answer to a question someone asked earlier. I, too, have a 13-lb corned beef brisket and am planning to steam in a roaster oven..do I really need to cook for 11 hours?!
ellen 03/16/11	Yes, if you are using a low temp. And it shrinks less if you use a low temp; will shrink 50% at high temp.
JC 03/17/11	Thanks, Ellen! Will it matter at all if I cut it into 3 pieces?
Jc 03/17/11	Do you recommend changing the water after the first little bit of time to remove any residual Brining salts?
ellen 03/17/11	I soak in cold water for an hour before cooking to debrine, much safer than handling all that scalding water. If you cut i, go by the weight of the bulkiest piece.
MaryPatricia 03/17/11	I need to cook abouit 10 point cuts. I usually simmer them on the stove but I don't have enough pots for 10. Can I simmer them in the Nesco Roaster? Do I put water in the roaster? What temperaturer do I cook them on? Thanks
ellen 03/18/11	They won't all fit in the roaster, you can do about 20 pounds. Pick ones that are very close to the same weight. For temp info, read up the thread.
Madignan -Yeller dog 04/04/11	I purchase 4 full corned beef briksketts 12-14 lbs. from Boyle's "famous corned beef" in the westbottomes of KCMO each piece of meat is cooks 10 to 12 hours,at 250, in a large electric roaster. Keep meat fat side up under warer line, I use heavy crystal asktrays. Caution HOT! Cabbage is cooked outdoors on a large propane fryer. I Fill the fryerpan about 3/4 fullfull of water, bring the flame to a full boil, drop the wedges of cabbage in the boiling waqtter, till ready to eat, Spuds are cooked whole ib an 18 quart stockpot on the stove, just prior to the guests arriving,The Secret-Buy from BOYLE"S FAMOUS CORNED BEEF talk to CHRISTY
dlovell 12/31/11	Happy New Years Meal I have bought a 2-3 lb pre-cooked piece of cornedbeef,I want to cook it with cabbage,carrots, and new potaoes. How should I reheat the meat and add these vegetables to make taste meal?
ellen 12/31/11	This will shrink about 1/2 when you cook it. The corned beef is about 40-50 minutes per pound. Using the cooking water if available, have it at a simmer, not a boil, add whole potatoes and carrots, and cook until the vegetables are almost tender (about an hour if large, 45 if smaller). If the carrots are small, they will only take 1/2 hour. Add cabbage cut in wedges and cook for 15 more minutes.
Merry 01/12/12	Thank you, thank you, thank you!! Your site & this thread, in particular, have been most helpful!! Just wanted to let you know. ~Peace, Merry
kari 01/19/12	I am helping with a fundraiser and we are hoping to serve 200-250 for a St. Pat's dinner. Corned beef and cabbage....HELP!! How many pound of brisket should we get?? I know it will cook down, so I wanted a professional opinion! thank you!
ellen 01/20/12	This is already discussed on this thread. Read through, make an estimate, post it, and I will check it for you. Also, if you think you might have 250, you have to cook for 250. Arrange with other committee or church members to purchase the leftover meats; corned bee is expensive.
Cindy 02/29/12	How much corned beef, cabbage, carrots & potatoes do we need to feed 75 people (adults)? Thank you in advance for your help! :)
ellen 02/29/12	The very first question on the thread is for 60 people, use 1 1/4 times those amounts.
Mike 03/07/12	Thanks for all of the information on this thread. I will be having about 60 ppl over for Corned beef (32 lbs), cabbage(12 lbs), carrots(12 lbs) and potatoes(20 lbs). [thanks to your answer above]. Now, I also want to provide some rosemary lamb stew, the recipe I have is for 8 servings. How many servings would be adequate? Should I reduce any of the weights above?
ellen 03/08/12	I would do triple the recipe, and you might just have some corned beef left (or cut back to about 25)! Wouldn't change anything else...
Kelly 03/10/12	I have 18.5 lbs of raw cornedbeef for about 15 adults. Is this enough?
ellen 03/10/12	Yes, plenty, you will even have some left.
Margaret 03/11/12	I am cooking Beef Irish Stew for our Senior Center for 80 seniors. I have 2 18qt roasters only no stove. How long do I cook the stew beef and at what temp? I have red potatoes and carrots, how long do I cook them and at what temp? Can I cook the beef at home and just heat it up or will it taste like "leftovers"?
ellen 03/11/12	Stew is one of the few dishes that tastes even better the second day. I would bake this stew in the oven at home after browning the meat, and I would cook the carrots and potatoes and some onions with it. Then refrigerate in shallow pans or baggies,so it cools fats, and reheat for an hour at 325-350 in the two roasters. Bread- maybe Irish soda bread with raisins? Fruit tray or fruit salad.
Karen 03/12/12	How much corned beef will I need for 60+ people? Also how much cabbage, potatoes and carrots will I need?? Thank You Karen
ellen 03/12/12	Karen, this is covered in the very first post on this thread- take a look.
maryann 03/13/12	i have 28 coming is 40 lbs con beef enough
walt 03/13/12	cooking for 14 people, i am boiling 2 flat cuts per pot about how long to cook them.
walt 03/13/12	it's about 20lbs and i should have how long to simmer them
ellen 03/13/12	Maryann, 20 pounds raw is enough. Wait, don't boil, simmer or roast; go by the weight of just one piece, cooking both together does not change the time. See 12/31/11; 2/13/10; 3/12/11.
Lizzie 03/14/12	Hi Ellen I have 3 heads of cabbage aprox9-12 pounds Can u chop cabbage and cook in a party city steam aluminum sterno tin????
ellen 03/14/12	Yes, but I like glass or stainless steel to serve and cook cabbage.
Maureen 03/15/12	I'm having 16 people for corned beef and cabbage I bought 4 corned beefs total 14 pounds do you think I'm ok? And how many head of cabbage should I get? Thank you
ellen 03/15/12	You need only 8-10 pounds of raw corned beef, you could save the other. About 4 pounds of cabbage.
Maureen 03/16/12	Hi again, I have a new electric roaster I have never used how can I convert it and use it as a crock pot for this meal? What temp would I need to leave it on and for how long. I have 4 pound corned beefs, how many can I place in the electric roaster? thank you sooooo much
Sue 03/16/12	I would like to cook my cabbage, potatoes and carrots the day before and reheat in a low oven. Can this be done and how would you reheat-serving 40 people
WANDA 03/16/12	Hello Ellen, I am prepapring corned beef (16lbs), Cabbage(4heads), Potatoes (?lb) and Carrots (?lb) for tomorrow at 4pm. I plan to use an electric roaster that is 17qts. I have seen your above comments to cook at 250 degree but my question is how many lbs of potatoes and carrots will i need and how long should i cook it for. I am serving 20 ppl and plan to use guiness beer, brown sugar, dijon mustand, ground cumin and apple cider vingar as my ingreds. can you let me know how long to cook, do I have enough corned beef, when should I add the veggies. Thank you in advance.
ellen 03/16/12	Ok, when to add the veggies is discussed in the very first post on this thread. Here are a few other points covered: My preferred method is oven roasted. Here is a good recipe. www.cooks.com/rec/search/0,1-0,baked_corned_beef_brisket,FF.html Basics: Try to get all the pieces near the same size. 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 (you could do your beer), 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. If simmering, turn the heat down to where the water is just barely bubbling, definitely NOT boiling) and begin checking at 40 minutes per pound. Some modern corned beef has tenderizers added! Easy, step wise method: You can cook the meat ahead, save the broth. Then, about 1 1/2 ours before serving, boil the potatoes and carrots in that broth; about 20-30 minutes before serving add the cabbage and the sliced meat. Everything hot, nothing mushy. Or if cooked by simmering at the time of the dinner, plan for it to be done about an hour ahead. You can put the cooked meat on a plate, pull it out to do the glaze in the oven or loosely cover it with foil and let it rest for 30-60 minutes while boiling the potatoes and carrots. Add cabbage and meat back 20-30 before serving.
ellen 03/16/12	Roasters can do about 20 pounds at once. I would cook the meat ahead and the veggies (at least the cabbage)at the time, if I were dividing. Cabbage does NOT reheat well.
WANDA 03/16/12	THANK YOU! I have just 1 more question howlong would it take to cook 16lbs of corned beef at 250 degrees in a eletric roaster? Can I add the veggies in there as well or will I need to cook on stove. I would love to try the oven recipe but I only have 1 oven LOTS of food and desserts to make and I think the oven roaster will work best I can cook it without distrubing the heat temps. by opening and closing the oven.
ellen 03/16/12	You can oven roast in the roaster oven! Just preheat 20 minutes. Do by the largest pice, not the total weight. Cook the meat the day before, slice, and reheat?
Jodi 03/16/12	Hi Ellen: I have never attempted to make cornbeef and cabbage and I am cooking it tomorrow for the first time for 23 people. I have 21 pounds of cornbeef (two flat looking pieces 8lb & 7.5lb and a roast looking one at 6lb) and I have been told to steam it in a nestco. I just dont know at what temperature and for how long. have you ever steamed cornbeef in nestco? Is this be best way to do it? or would you recommend an alternate way. I anxiously look forward to your reply. :o)
ellen 03/16/12	Jodi, the 6 pound roast piece and the 8 pound flat piece will take about the same amount of cooking if the bulky one is round (lean, all meat) but the 6 pound will take less if it is brisket (coarser texture, heavy fat covering. If it were me, I would just cook the 2 flat pieces- that is plenty for 23 people. Don't worry about steaming it- rinse as discussed a few answers above this, and either roast (use the links there for roasting help) or simmer for 40 - 50 minutes per pound- probably 40 since they are flat. Follow the directions above for timing the vegetables. Have mustard. Have fun.
Kelly Fitz Coola ll 03/17/12	Wow you know so much. Where did you learn it all?? Are you Irish?????? We are having a party for 19. 3 corned beefs enough?? Note that half of them are kids... :) :) :)
Kelly Fitz Coola ll 03/17/12	My mom is demented. we are having 20 people
ellen 03/17/12	About 1/3 of my ancestors are Irish, the rest English and Dutch. 1/2 pound raw per adult is about the minimum for corned beef. kids under 10 count as 1/2 an adult.