Recipes for a Crowd

1 Place precooked corned beef on sheet pans.
2 Using a convection oven, bake 30 to 35 minutes at 300 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds.
3 Let stand 15 to 20 minutes before slicing. Slice corned beef across grain into 3/16-inch slices.
4 Prepare stock according to recipe to make reserved liquid. 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.
5 Add carrots and rutabagas to reserved liquid; return to a boil; continue to cook 5 minutes.
6 Add potatoes; return to a boil; cook 10 minutes.
7 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.
Notes
1 Due to the grain of brisket being varied within a cut, turn piece of meat while carving to ensure cutting across grain to prevent shredding.