How much corned beef should I plan on for a crowd of 5 adults and 3 hefty eating kids? I usually pick up a 5 pounder and simmer low and slow on stovetop, in white wine. The slight sweetness helps to balance out the salt. But since it's a once a year thing, I want to make sure I have enough for our dinner as well as leftovers.
Anyway, just want to provide enough for my guests next week. Thanks for any guidance you can offer.