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Simmered and Baked Corned Beef for 100


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Servings: 100 Portions (2 Pans)
Portions: 3 Thin Slices (4 Ounces) Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F.

43 lb. 8 oz. beef, corned, thawed
variable (to cover) water

Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with
water. Bring to a boil. Cover; reduce heat; simmer 2 1/2 hours. Remove scum as it rises
to surface. Remove corned beef from liquid. Place corned beef in roasting pans. Bake 1
hour or until tender. Let stand 12 to 20 minutes before slicing.

NOTE:
Meat may be simmered 5 hours or until tender. After 3 hours test each piece of meat
with fork to determine the tenderness.

Because the grain of brisket varies within a cut, turn the piece of meat while
carving to ensure cutting across the grain to prevent shredding.

Other sizes and types of pans may be used.




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