Corned Beef and Ale
Serves 50.
Serve with boiled potatoes and child carrots.
24 pounds corned beef
4 quarts brown ale or any dark beer
5 quarts water
4 ounces Lipton onion soup mix
1 1/2 cups light brown sugar
2 tablespoons salt
1 teaspoon black pepper, ground
50 medium potatoes
50 carrots, peeled and diced
50 cabbage wedges, core consisted of
Location corned beef in a big pot. Include ale, water, soup mix, sugar, pepper and salt.
Bring to a boil, include potatoes, carrots and cabbage, and return to a boil. Simmer and cover for 15 minutes or up until veggies are tender.
To serve, slice meat throughout the grain in thin pieces, reheat in cooking liquid and serve with veggies.
KEEP IN MIND: For a more powerful ale taste, ladle a percentage of cooking liquid over beef and veggies when serving.
Location corned beef in a big pot. Include ale, water, soup mix, pepper, salt and sugar. Eliminate meat from pot, cover with foil and keep warm.
Bring to a boil, include potatoes, carrots and cabbage, and return to a boil.