Recipes for a Crowd

1 Slice corned beef into 1-1/2 oz slices. Place in steam table pans.
2 In a large sauce pot or steam jacketed kettle, bring five gallons of water to a boil. Add vinegar, salt and sugar.
3 Cut cabbage into wedges about 4 ounces each. Cook cabbage in water with spices for about 15 minutes or until tender. Remove
and place in steam table pans with enough juice to cover. Reserve cabbage juice.
4 Ladle reserved cabbage juice into each pan of sliced corned beef. CCP: Heat corned beef to 140 F. or higher for 15 seconds.
CCP: Hold at 140 F. or higher for service.
5 Serve one cabbage wedge topped with 3 slices of corned beef.