Boiled Corned Beef Dinner
17 lbs corned beef
cold water as needed
1 gallon quartered fresh carrots (about 5 lbs)
1 gallon quartered rutabagas (about 5 lbs)
2 quarts quartered medium sized onions (about 2 lbs 8 oz)
12 lbs quartered fresh white potatoes (about 2 3/4 gallons)
50 fresh cabbage wedges (about 15 lbs)
Place whole pieces of corned beef in a large 5 gallon stock pot,
or one each into 3 pots.
Cover with water. Bring to a boil. Cover and simmer
about, 3- 5 hours or until tender, depending on the size of the meat.
(As the meat is cooking, skim off the scum that
accumulates on the surface.)
Remove tender corned beef from liquid.
Remove any excess fat from top of liquid. Pour liquid into
a roasting pan
or other pan with a larger top surface which can be used for cooking
Bring cooking liquid to a boil. Add carrots, rutabagas, and
Cook 10 min. Add potatoes to vegetables.
Return to a boil and continue to cook another 10 min.
Place cabbage wedges on top of vegetables in broth and continue
another 15 minutes. Drain when tender, don't let potatoes sit in
Serve vegetables hot with thin slices of corned beef.
This will serve 50 if portions are 3 oz. of meat and 1 1/2 c. of
to SERVES 50+ Index here
to GROWLIES Index here