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 ounce 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.