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Beef Corned Beef

report on Corned beef for a crowd

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report on Corned beef for a crowd

Marie | Mar 18, 2006 11:02 AM

I had about 35 people over last night for St. Patrick's day. Quite a few said it was the best corned beef they ever had. I think its because the presentation was the best I've seen and very easy. I slow cooked the corned beef in broth until very tender ahead of time. I stored them in broth in ziplock bags. Before everyonne came, I arranged the pieces in two roasting pans fat side up, with some broth at the bottom of the pan. I brushed with a glaze...onion marmalade, brown sugar, vinegar, mustard and plenty of mustard seed cooked for five minutes on the stove. I scored the fat and stuck in cloves, like a ham. Then when people arrived I roasted the corned beefs for 30 minutes at 375 degrees to heat the meat and carmelize the glaze on the top.

The corned beefs came out of the oven looking like something from a cooking magazine. Instead of a gray layer of fat on the top, there was a dark honey colored glaze layer sprinkled with mustard seed and studded with cloves. A friend sliced the briskets, arranged them on a large platter, keeping the slices together for visual appeal. I placed the platter on a warming tray. Everyone was amazed how good it looked. People who said they did not like corned beef loved it. I think some people just can't get past the pinky gray appearance of boiled beef so the presentation helped a lot.

My other tactic was to cook the cabbage in wedges for only a few minutes to soften it and cook it but not to stew it. That way it stays sweet with a soft texture. I like to cook the cabbage in concentrated broth to add flavor.

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