Corned Beef And Cabbage For A Crowd

Name: Corned Beef And Cabbage For A Crowd
Prep time: 20 min
Cook time: 4 h 15 min
Total time: 4 h 35 min
Yield: 8-10
Cuisine: American

Features:

Cuisine:

American

Ok. I have an answer to cooking time. I had 10 corned beef roasts at 4-4.5 pounds each. First I soaked them in cold water overnight march 15 in heavy cast iron pots and set them outside because it was about s7 degrees that night. 2. march 16 rinsed them off. Wrapped each in heavy foil and put a little onion slices and chopped garlic underneath. FIt them in two large roasting pans , plus a smaller one and set the over to 275 degree, About 2 PM. 3. Dropped the over temp to 220 in the evening and let it go. Dropped to 200 in the am. things were looking good. 4. Had my girl friends and daughters prepping potatos, carrots and cabbage and rutabaga About 2 PM. As the veggies were cooking we began slicing the beef. We sliced off ALL the fat then we sliced against the grain. there were 4 of us working on this Best party ever and I will roast not boil forever.

275 min
Serves 8
Easy

Directions

Corned Beef and Cabbage for a Crowd, I just threw this together tonight for my family. Everyone loved it., Ok. I have an answer to cooking time. I had 10 corned beef roasts at 4-4.5 pounds each. First I soaked them in cold water overnight march 15 in heavy cast iron pots and set them outside because it was about s7 degrees that night. 2. march 16 rinsed them off. Wrapped each in heavy foil and put a little onion slices and chopped garlic underneath. FIt them in two large roasting pans , plus a smaller one and set the over to 275 degree, About 2 PM. 3. Dropped the over temp to 220 in the evening and let it go. Dropped to 200 in the am. things were looking good. 4. Had my girl friends and daughters prepping potatos, carrots and cabbage and rutabaga About 2 PM. As the veggies were cooking we began slicing the beef. We sliced off ALL the fat then we sliced against the grain. there were 4 of us working on this Best party ever and I will roast not boil forever., Do I cover the pan with foil or open roast?

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