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Simmered Corned Beef for 100


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Servings: 100 Portions
Portions: 3 Thin Slices (4 Ounces)

45 lb. Corned beef
to cover (variable) water, cold

Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with
water. Bring to a boil. Cover, reduce heat and simmer about 5 hours. Internal
temperature of corned beef should read 180 to 200 degrees F. During cooking period,
remove scum that rises to the surface. Let corned beef cool in its own juice. Slice
across the grain to prevent shredding.

NOTE:
After 3 hours cooking, test each piece of meat with a fork to determine the
tenderness.

Because the grain of brisket runs in many directions, turn the piece of meat while
carving to insure cutting across the grain.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.