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Beef Brisket (Corned Beef)
T. Kissell
We finised boiling 165 pounds of what appeared to lean beef brisket for our church St. Patricks Day Dinner.
After cooking to desired doneness we ended up with approximately 70 pounds of beef for slicing. Is this unusual or normal?
As I have noted several places on site, brisket is a coarse, fatty meat that shrinks enormously, at least 50%. You probably would have had a little less shrinkage if you had used an oven simmering or slow cooker method, but this is not an unusual result. Sorry for the bad news!

Offering a good sliced ham is a fill-in option.

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