Recipes for a Crowd

1 Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with water. Bring to a boil. Cover; reduce heat;
simmer 2-1/2 hours. Remove scum as it rises to surface. Remove; reserve stock for use in Step 5. CCP: Hold stock at 140 F. or
higher.
2 Let corned beef stand 12 to 20 minutes; chop finely.
3 Saute onions and peppers in shortening or salad oil about 10 minutes or until tender. Stir frequently.
4 Place potatoes in boiling salted water. Return to a boil. Reduce heat; cook 10 minutes or until tender, drain.
5 Combine beef, vegetables, potatoes, stock and pepper; mix thoroughly.
6 Lightly spray each pan with non-stick cooking spray. Place about 1-1/2 gallons corned beef mixture into each lightly sprayed steam
table pan.
7 Using a convection oven, bake 25 minutes in 325 F. oven or until lightly browned high fan, open vent. CCP: Internal temperature
must reach 145 F. or higher for 15 minutes.
Notes
1 In Steps 1 and 2, 9 pounds 15 ounces precooked corned beef, may be used per 100 portions. Follow Steps 3 and 4. In Step 5, use 3 cups
water for reserved stock. Follow Steps 6 and 7.