New England Boiled Dinner L.Meat, Fish, and Poultry No.111
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|Yield: 100 Portions Each Portion: 3 Slices plus 1 1/2 cups Veget|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 325 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Brisket, Bonel| 43LB 8OZ| | 1. Place whole pieces of corned |
|ess, Corned (Gray) | | | beef in steam-jacketed kettle |
|Cold Water | |to cover | of stock pot; cover with |
| | | | water. |
| | | | 2. Bring to a boil. Cover; reduce |
| | | | heat; simmer 2 1/2 hours. Re- |
| | | | move scum as it rises to |
| | | | surface. |
| | | | 3. Remove corned beef from |
| | | | liquid. Reserve liquid for |
| | | | use in Step 7. |
| | | | 4. Place corned beef in roasting |
| | | | pans. |
| | | | 5. Bake 1 hour or until tender. |
| | | | 6. Let stand 15 to 20 minutes |
| | | | before slicing. |
|--------------------|----------|----------|-----------------------------------|
|Carrots, Diced | 10LB | 2.00 Gal | 7. Add carrots and rutabagas to |
|Rutabagas | 10LB | 2.00 Gal | reserved liquid; bring to a |
|Reserved Stock | |variable | boil; continue to cook 10 |
| | | | minutes. |
|--------------------|----------|----------|-----------------------------------|
|Potatoes, Peeled, Fr| 30LB | 5.50 Gal | 8. Add potatoes; return to boil; |
|esh, Diced | | | cook 20 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Onions | 5LB | 1.00 Gal | 9. Add onions and cabbage; return |
|Cabbage | 30LB | | to boil; continue to cook 15 |
| | | | minutes or until vegetables |
| | | | are tender. |
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NOTE: 1. In Step 2, meat may be simmered 5 hours or until tender.Omit
Steps 4 and 5. After 3 hours, test each piece of meat with a
fork to determine the tenderness.
2. Because the grain of the brisket varies within a cut, turn
the piece of meat while carving to ensure cutting across the
grain to prevent shredding.
3. In Step 7, 12 lb 4 oz fresh carrots A.P. will yield 10 lb
1 1/2 to 20inch rutabaga pieces.
4. In Step 8, 36 lb 15 oz fresh white potatoes will yield 30 lb
1 1/2 to 2-inch potatoe pieces.
5. In Step 9, 5 lb 8 oz dry onions A.P. will yield 5 lb
quartered onions and 37 lb 8 oz fresh cabbage A.P. will
yield 30 lb cabbage wedges.
6. Other sizes and types of pans may be used. See Recipe
Card A-25.
7. EACH PORTION: 1 1/2 cups vegetables topped with 3 thin
slices corned beef. Arrange vegetables separately in
serving pans for ease in serving.