Recipe: Boiled Corned Beef Dinner for 50 people - amounts for S. Wells, AZ

I found this information on the internet for you but the amounts were only for 50 people so you will have to quadruple the amounts. I hope this information is helpful and that your amounts work out. Let us know because from time to time, others also request such information. Advice from those who have done it is much more helpful than guessing! Good luck and Happy St. Patrick's Day:-) May the luck of the Irish be with you!!

Boiled Corned Beef Dinner - for 50 people
Pretend you're IRISH!
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17 lbs corned beef
cold water as needed
1 gallon quartered fresh carrots (about 5 lbs)
1 gallon quartered rutabagas (about 5 lbs)
2 quarts quartered medium sized onions (about 2 lbs 8 oz)
12 lbs quartered fresh white potatoes (about 2 3/4 gallons)
50 fresh cabbage wedges (about 15 lbs)
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Place whole pieces of corned beef in a large 5 gallon stock pot, or one each into 3 pots.

Cover with water. Bring to a boil. Cover and simmer about, 3-5 hours or until tender, depending on the size of the meat. (As the meat is cooking, skim off the scum that accumulates on the surface.)

Remove tender corned beef from liquid.

Remove any excess fat from top of liquid. Pour liquid into a roasting pan or other pan with a larger top surface which can be used for cooking vegetables.

Bring cooking liquid to a boil. Add carrots, rutabagas, and onions. Cook 10 minutes. Add potatoes to vegetables.

Return to a boil and continue to cook another 10 min.

Place cabbage wedges on top of vegetables in broth and continue to cook another 15 minutes.

Drain when tender, don't let potatoes sit in water.

Serve vegetables hot with thin slices of corned beef.
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This will serve 50 if portions are 3 oz. of meat and 1 1/2 cups of veggies.