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.