Corned Beef and Cabbage for a Crowd
"I just threw this together tonight for my family. Everyone loved it."
photo by Kym B.
- Ready In:
- 4hrs 15mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 5 -7 lbs corned beef brisket
- 5 lbs red potatoes
- 3 lbs baby carrots
- 2 medium yellow onions
- 2 heads cabbage
- 2 (15 ounce) cans Guinness stout
- 1 1⁄2 cups water
directions
- Wash and cut potatoes into quarters.
- Peel and cut onions into wedges.
- Cut cabbage into wedges.
- Place all vegetables into a large roaster oven.
- Rinse corned beef and place on top of vegetables.
- Sprinkle spice packets included with the corned beef on top.
- Pour the beer over the corned beef, being careful to not wash off the spices.
- Pour water into the bottom of the roaster.
- Set roaster to 300 degrees and cook for 4 - 4 1/2 hours until vegetables are tender.
Questions & Replies
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How many briskets can I cook in each roaster? I have 4 and need to cook 50 pounds. Roasts are 4+ pounds each. -
Everyone I ask keeps saying the vegetables will get mushy. We're yours...This is a real concern for me because it's for an important dinner party.
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What if I don't have a roasting oven? Could I use a dutch oven pan in my regular oven, and if so does that change the cooking time or temp?
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This maybe a dumb question but do you put he water in with the meat and vegetables? -
Making for at least 40 people....I have 2 - 20# Roast. 2 roasters. How long, what temp and when to add veggies...VERY Different answers everywhere I look!! TIA!!!!!!!
see 2 more questions
Reviews
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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. -
Hay people, Put Vegetable in your last 45 mins Or 1 hour. Before your cooking time is up.On ANY LBS of corn beef
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“Best corned beef dinner ever!” This is what my husband told me and I have been making this dish for 28 years or so. He loved the strong taste of the vegetables from roasting pan, but I was not a big fan. I preferred the veggies I simmered on stovetop in chicken broth. I cooked point cut and although it has a lot of fat it adds flavor and the meat is so soft and tender! Next time I will try a flat cut and see if it tastes as good as point. -
I made this yesterday and everyone that ate it said it was the best they had ever had.. it was amazing, even people that just took a little because they don't like the dish, went back for seconds.. I saw the review that said throw the veggies away after... glad I didn't do that... just had left overs(weren't many) and all the veggies were awesome... Great recipe... thanks for making me look like a star... Have had 2 calls today for the recipe... Maybe using Guinness was the key... don't use just any beer...
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Very good the first day! But for some reason when we tried to eat it the following day as left overs all the vegetables had a bitter taste. I'm not sure why. Maybe from the beer, I don't know. Though it was very tasty when it first came out of the roaster. The rest got fed to our dog.
RECIPE SUBMITTED BY
Theresa D.
Roseville, California
