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    You are in: Home / Community Forums / Cooking Q & A / Corned Beef - How much per person?
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    Corned Beef - How much per person?

    papergoddess
    Thu Mar 06, 2008 12:38 pm
    Food.com Groupie
    I'm making corned beef dinner on Saturday night for about 7-8 people.

    How many lbs. should I cook? I know it shrinks almost in half.
    Chicagoland Chef du Jour
    Thu Mar 06, 2008 3:41 pm
    Food.com Groupie
    Well ya know what they say, 1/2# per person. Because corned beef shrinks allot, I'd go with at least 1# per person, maybe more. leftovers never hurt. I imagine you'll have sides as well.

    If you have any leftovers, try "Reuben Casserole", it's yummy!
    Dee514
    Thu Mar 06, 2008 3:47 pm
    Forum Host
    Most meat charts say to figure on a 1/4 pound per person for corned beef.

    Personally I usually figure on a 1/2 pound per person (my guys are big eaters and we like leftovers).

    HTH
    Chicagoland Chef du Jour
    Thu Mar 06, 2008 6:17 pm
    Food.com Groupie
    Dee514 wrote:
    Most meat charts say to figure on a 1/4 pound per person for corned beef.

    Personally I usually figure on a 1/2 pound per person (my guys are big eaters and we like leftovers).

    HTH


    That sounds more reasonable. I never specifically asked (the butcher) about corned beef.
    papergoddess
    Thu Mar 06, 2008 6:47 pm
    Food.com Groupie
    I was thinking about 8 lbs., since it shrinks so much. That would allow 1/2 lb per person, plus the potatoes, carrots, cabbage, etc.

    Leftovers are a plus. I'm not worried about having too much, just too little.
    Chicagoland Chef du Jour
    Thu Mar 06, 2008 8:28 pm
    Food.com Groupie
    papergoddess wrote:
    I was thinking about 8 lbs., since it shrinks so much. That would allow 1/2 lb per person, plus the potatoes, carrots, cabbage, etc.

    Leftovers are a plus. I'm not worried about having too much, just too little.


    That is what I would do. Have fun!
    papergoddess
    Fri Mar 07, 2008 12:15 am
    Food.com Groupie
    I decided to cook three briskets, about 11-12 lbs. I decided to cook it in advance, then chill it so it will slice nicely.

    I can use the leftovers for Rueben sandwiches. I'm sure it won't go to waste. icon_wink.gif

    Thanks for your help. icon_biggrin.gif
    Chicagoland Chef du Jour
    Fri Mar 07, 2008 7:58 am
    Food.com Groupie
    papergoddess wrote:
    I decided to cook three briskets, about 11-12 lbs. I decided to cook it in advance, then chill it so it will slice nicely.

    I can use the leftovers for Rueben sandwiches. I'm sure it won't go to waste. icon_wink.gif

    Thanks for your help. icon_biggrin.gif


    Great idea! I always use an electric knife to cut the hot CB but shilling it will work beautifully. Just tightly wrap in foil for reheating.
    I always boil my CB in beer. I wonder if poring a little beer over before reheating will keep it moist and still taste good. Hmmm?
    papergoddess
    Fri Mar 07, 2008 11:30 am
    Food.com Groupie
    Chicagoland Chef du Jour wrote:
    papergoddess wrote:
    I decided to cook three briskets, about 11-12 lbs. I decided to cook it in advance, then chill it so it will slice nicely.

    I can use the leftovers for Rueben sandwiches. I'm sure it won't go to waste. icon_wink.gif

    Thanks for your help. icon_biggrin.gif


    Great idea! I always use an electric knife to cut the hot CB but shilling it will work beautifully. Just tightly wrap in foil for reheating.
    I always boil my CB in beer. I wonder if poring a little beer over before reheating will keep it moist and still taste good. Hmmm?


    I cook mine in beer, also. Always have. Corned Beef in Beer (Crock Pot). I'm saving some of the cooking liquid to spoon over the sliced corned beef when I reheat it..

    I didn't cook the veges with it. To be honest, I prefer to cook each seperately. I boil new potatoes, then toss with butter, parsley and dill weed.

    I cook carrots with minced onion, also butter, s&p.

    I sautee my cabbage with bacon.

    I really don't care for the taste of vegetables cooked in the brine from the corned beef.
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