Recipes for a Crowd

1 Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with water.
2 Bring to a boil. Cover; reduce heat; simmer 2-1/2 hours. Remove scum as it rises to surface.
3 Remove corned beef from liquid. Reserve liquid for use in Step 7.
4 Place corned beef in roasting pans.
5 Bake at 325 F. 1 hour or until tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 Let stand 15 to 20 minutes before slicing. Slice corned beef across grain into 3/16-inch slices.
7 Bring reserved liquid to a boil. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Add cabbage; return to a
boil; cook 12 to 15 minutes or until tender. Remove from liquid. Cover; keep warm.
8 Add carrots and rutabagas to reserved liquid; return to a boil; continue to cook 5 minutes.
9 Add potatoes; return to a boil; cook 10 minutes.
10 Add onions; return to a boil; continue to cook 15 minutes or until vegetables are tender. CCP: Hold for service at 140 F. or higher.
Each portion: 1 wedge cabbage, 1-1/3 cup other vegetables topped with 3 to 4 thin slices of corned beef.