Sunday, March 14, 2010

Chef Tips For Cooking Corned Beef and Cabbage

Corned Beef can be a little tricky planning when you only order it once or twice a year....below are a couple of rules that have helped me out over the years !!!!!!!
Raw Corned Beef Brisket..order one pound per person. 45-50 % yield= 8 oz. per guest
Green cabbage- cut into 6th(core attached) = 144 portions per case
Red potato 4 oz per portion
carrots 4 oz per portion

example order for 200 guests :

Corned Beef # 9093121...24 lb cs X =192.... order 8cs
Green Cabbage #...5006432.. 24ct x 6 cut =192... order 2 cs
Red Potato # 332211... 50 lb cs. 4 oz per guest = 200....order 1 cs
Carrot coins # 4342002....20 lb cs. 4 oz per guest = 240..order 3 cs (extra can be used in other applications)

Corned Beef and Cabbage in Guinness Stout
4 pounds flat cut corned beef briskets
1 (12 ounce) bottle Guinness Stout
1 medium yellow onion, peeled and cut into wedges
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges,rinsed and drained
6 medium white potatoes, peeled and quartered
1/2 pound carrots, peeled and cut into 3-inch pieces

Rinse corned beef under cold water, and pat dry. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat. Pour Guinness over the meat, and add enough water to just cover the brisket. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot. Bring pot to a boil and skim off any foam. Reduce heat to a simmer. Cover pot and simmer for 3 hours. Add carrots, then potatoes and then the cabbage wedges to the pot. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes). Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes). Slice the corned beef across the grain; serve with the vegetables and the sauce on the side.


Stephen K. Salle

U.S. Foodservice of San Francisco

Exclusive Brands Manager

Culinary Director

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