Corned Beef and Ale

Yield: 50 servings

Ingredients

• Serve with boiled potatoes and baby carrots.
• 24 pounds corned beef
• 4 quarts brown ale or any dark beer
• 5 quarts water
• 4 ounces Lipton onion soup mix
• 1 1/2 cups light brown sugar
• 2 tablespoons salt
• 1 teaspoon black pepper, ground
• 50 medium potatoes
• 50 carrots, peeled and diced
• 50 cabbage wedges, core included

Instructions

1. Place corned beef in a large pot. Add ale, water, soup mix, sugar, salt and pepper. Bring to a boil. Cover , reduce heat and simmer. Remove meat from pot, cover with foil and keep warm.
2. Strain cooking liquid and return to pot. Bring to a boil, add potatoes, carrots and cabbage, and return to a boil. Cover and simmer for 15 minutes or until vegetables are tender. Remove vegetables with a slotted spoon and keep warm.
3. To serve, slice meat across the grain in thin slices, reheat in cooking liquid and serve with vegetables.

Notes

For a stronger ale taste, ladle a small amount of cooking liquid over beef and vegetables when serving.