|
St. Patricks Day Party food
|
Shelley T
01/22/07
|
Ellen--I am planning a St. Patricks Day party for about 50-60 people. What quantity of Corned Beef and Cabbage do you suggest? Can you also give me some pointers on how to prepare that large of quantity of food. I have 3 crock pots to work with, I guess the rest would have to be done on pots on the stove??Help, I am a little overwhelmed at this point. Thank you for your time and consideration--Shelley
|
ellen
01/22/07
|
Assume 60 people and use 2/3 of the amount per 100 people.
About 14 pounds cabbage, 20 pounds new potatoes, 30 pounds uncooked corned beef- corned beef is a fatty meat and has a lot of cooking loss.
Do the corned beef simmered in the oven style. Serve it pre-sliced, or have someone carve it. Borrow or buy an electric roaster to keep the potatoes warm and use the crock pots to kepp the cabbage warm- steam it, but keep warm in the crock pots.
If you provide good rye bread and mustard, people will make sandwiches and thus eat less corned beef.
|
Joanne
03/12/07
|
Hi Ellen,
Cooking St Pat's Day for our local AOH. We serve serve corned beef and cabbage sandwiches using round and the brisket is for the dinners.
Would you be able to provide cooking details on both the round and brisket if we choose to cook in the oven? We have 90 pounds of round and 250 lbs of brisket. Also what is your suggested portion sizes for each. Thank you.
|
ellen
03/12/07
|
Sandwiches 4 ounces ready to eat sliced round. Brisket, 2 pounds cooked for every 5-6 people.
If corned, you have to submerge it in water in the roasying pan. What ovens? Electric roasters? Cooked ahead. sliced and reheated? More info, please.
|
Shelley T
03/13/07
|
Ellen you are always so helpful--and a blessing for a party thrower like me. I am going on your recommendation for the 20 lbs of new potatoes--can you give me some direction on how to prepare them before I kke them warm in an electric roaster. Also, do you have a good recipe on cooking 30 lbs of corned beef in an oven--thank you very much
|
Shelley T
03/13/07
|
I forgot to mention, I have a regular kitchen oven, 1 electric roaster and 4 crock pots
|
ellen
03/13/07
|
As far as the new potatoes, scrub and boil, drain, butter and keep warm. There are notes on boiling potatoes on the mac and potato salad page. The roaster might be a good choice for the corn beef- set at 250 and treat as a giant crock pot. e the big recipe collection sit(See cooks.com or any of the big recipe colection sites). Cool and slice. Later, reheat the now sliced and ready to eat meat in flat foil packets in the oven. Serve in a roaster or chafer to keep some heat in it.
|
Mikel
03/13/07
|
I have an 18 qt. Rival Roaster Oven and I need to cook four 3 to 4 lb corned beefs for my office. Can you please let me know how long I should cook this & at what heat level. I will need to get it prepared in about 4 hours.
Thanks for your help
Mikel
|
Mikel
03/13/07
|
I have an 18 qt. Rival Roaster Oven and I need to cook four 3 to 4 lb corned beefs for my office. Can you please let me know how long I should cook this & at what heat level. I will need to get it prepared in about 4 hours.
Thanks for your help
Mikel
|
pam
03/14/07
|
how much corned beef,potatoes and cabbage should i cook for 15 people?
|
ellen
03/15/07
|
Mikel, I would say, prep ahead, just as I advised in the answer right above your question. The roaster acts as a crock pot if set at 250 degrees.
You want any of the simmer in the oven recipes widely availabvle on the web, such as:
www.cooks.com/rec/search/0,1-0,baked_corned_beef_brisket,FF.html
Pam, you want a piece at least 8 pounds. 3 pounds cabbage, 5 pounds potatoes, 2-3 pounds carrots.
|
Heidi
02/27/08
|
I'm having my family over for St Pat's there will be 12 of us I will be cooking the corn beef & cabbage in my electric roaster oven. How many pounds do you think for corn beef, cabbage and potatoes? and can I cook the corn beef & cabbage together? how much water would I add in the roaster? I'm thinking about 10 hours of cooking, would this be right?
|
ellen
02/28/08
|
Heidi, see the link given right above for baaked corned beef brisket. You want a piece at least 6 ponds trimmoo much if t be ted, 8 would nothey are big eaters. 2 1/2 pounds cabbage, 4 pounds potatoes, 2 pounds carrots, the water covers the beef, the cabbage only goes i about the last hour.
|
cheryl
03/10/08
|
Hi Ellen,
I am planning a menu for st. pat's day at a restaurant for 80 people. We have corned beef & cabbage, chicken rueben's, fish & chips, pot roast, salad & rolls. I also need to set up a buffet for 35 band members for the corned beef & pot roast, salad & bread. How do I figure out how much of each entree. Obviously, I won't know how people order each entree. The fish & chips are no problem because I don't have to make unless ordered and can be ran as a special another time. I am totally confused :) Do you know the rule of thumb for this type of menu? Thank you!
|
Ellen
03/10/08
|
Cheryl, are yo catering or doing a private event for 80 people plus 35 band members in a commercial kitchen? Or 80 seats that may be filled more than once? If this is a selling situation, choices will be affected by prices, timing, and many other factors not suitable for this site. I suggest you go to chef2chef.com, the commercial chef's site, and post a more specific question on the appropriate forums.
|
cheryl
03/10/08
|
It is actually a private club. I am setting up a buffet for the band members of 35 for the corned beef & cabbage & pot roast, plus am planning on serving 75 to serve the 4 entrees, plus soup from 1:00 until 6:00. So, I guess, it is a selling situation. I have tried the chef2chef web site but can never pin point a forum that is suitable for me. I shall try that avenue again. Thank you again for your prompt response. You are the best!!
|
ellen
03/11/08
|
Try the private catering forum. This is more of the type cooking. Tell them you are engaged to do the 80 people, no indication of preferences. For the band, make 25 corned beef and 20 beef pot roast, then if they eat late you can put out any leftovers.
You really need a side dish of boiled parsley/rosemary potatoes or roasted potatoes with these menus.
|
monica
03/11/08
|
I like Mikel above will need to cooking a lot of coened beef. I will be using three 18QT roasters. How many pounds per roaster and how long will it take? I'm feeding approx 160 people.
Thanks for your help
|
Sandy
08/06/08
|
wedding
I am haveing someone cook brisket for my daughters wedding. How much cooked and trimed brisket do we need for 160 peple. Also how much mashed pototoes and baked beans and salad do we need
|
ellen
08/06/08
|
Sandy this is pretty much covered in the plan for 100 list and the BBQ and brisket page. Allow 1 pound cooked, trimmed brisket for each 3 people. The beans, salad and potatoes are listed on the planning page; for 160 you want about 1 2/3 times the amount for 100.
|
kent long
02/13/09
|
we have a perofessional kitchen at our VFW, we have a little more than traditional cb and cabbage, we also use carrots, and small onions. could you give me a guestimate of how much of each for 80 Irishmen? Patiently awaiting yiour answer, and thank you
|
ellen
02/13/09
|
Kent, you want pieces totaling at least 48 pounds raw trimmed, and try to get them the same size. The baked oven method (link above in the thread) is the least shrinkage and best tenderizer. 18 pounds cabbage, 30 pounds potatoes, 12-15 pounds each carrots and onions. Rye bread, mustard.
|
ellen
02/14/09
|
Here is the basic baked info:
4-6 pound pieces: Soak in fresh water to desalt, 1/2 hour or longer. Use heavy foil, place beef in the middle, add 1/2 cup fresh water, few slices onion, celery, carrot. Seal with butchers fold, so package is water tight. Bake in a slow oven (300 degrees F.) 4 hours. Cool slightly, unwrap and put in shallow pan. Spread with brown sugar mixed with mustard. Bake in moderate oven (350 degrees F.) 20 minutes or until glazed.
You simmer or roast the veggies separately, don't overcook the cabbage!
|
Kelly
03/01/09
|
I am having 50 people. I am making corned beef, red potatoes, cabbage and carrots. I am also making some Sheppard's pie. I am clueless though of how many lbs of corned beef I should buy. Any help??
|
ellen
03/01/09
|
This is what I use for 15 people:
a piece at least 8 pounds, well trimmed raw weight. 3 pounds cabbage, 5 pounds potatoes, 2-3 pounds carrots. I would do 3 times this amount and 3 9x13 pans of sheppard's pie.
|
Dee
03/03/09
|
Hi there, Is there a good way to cook the corned beef ahead of time and let it cool, cut it and then warm/reheat it back up? What about for the potatoes, carrots, and cabbage? Just trying to figure if there is a way to make ahead and reheat and have it taste good and not mushy, etc. I am searving about 20-25 people ~ thanks, Dee.
|
ellen
03/04/09
|
You can cook the meat ahead, save the broth, about 1 1/2 ours before serving, boil the potatoes and carrots; about 20-30 minutes before serving add the cabbage and the sliced meat. Everything hot, nothing mushy.
|
April
03/08/09
|
how long should i cook 30 lbs of corned beef for?
|
ellen
03/08/09
|
see the beef roasting page for info on cooking multiple pieces of various sizes- go by the largest and smallest pieces.
|
maureen
03/09/09
|
We are having a private st. patricks day party for 100 people we are doing corned beef pot carrots onions shephards pie and scalloped pot rye bread. How many pounds of briskets do we need?
|
ellen
03/09/09
|
Because you will have the shepherd's pie, you can allow 1 pound raw well-trimmed flat cut for each 3 people. If it is point cut or whole brisket, you will need a bit more (10-20%). Sounds yummy.
|
Evie
03/12/09
|
Club Party
We are having a party for our club and I need to buy potatoe salad and cole slaw for 160 people, how much do I buy We are having 1/2 chicken and bake beans also Thanks
|
nancy
03/12/09
|
i have to cook 13.50 pund corned beef. I donn't have 13.50 hours to cook it in. Cna i cut it in half and cook 2 6.75 pounders in the same pan?
|
ellen
03/12/09
|
Evie, covered on the plan for 100 page, use 1 2/3 times the amount for 100.
|
eileen
03/12/09
|
What a great site!!!...Thanks Ellen for the answer to How Much Corned Beef do I need for ______ people. I got my answer by reading the posts above...just wanted to say thanks.
|
mary
03/14/09
|
I am having 17 people for corned beef and cabbage. Three pieces of corned beef, 5 pounds each. Could I remove the beef after about 3 hours and keep warm in the oven while I cook the vegeetables? How do I calculate the amount of vegetables?
|
ellen
03/14/09
|
Mary see the note of 3/1 on this thread and the next few following for the answers you need.
|
John
03/14/09
|
Ellen
I made a coned beef last week. It was 4lbs and I cooked it on the stove. I used a 24oz can of beer and a halved white onion and added water just to cover the brisket. Added seasonings and brought it to a boil then simmered it for 3 1/2 hours. Then put it on a plate and loosely covered it with foil and let it rest for 30 minutes while I boiled the potatoes and carrots. It came out awesome we used spicy mustard to dip it in. My question is we go to my in-laws every Sunday for dinner and my mother in law wants me to make this but I need to make 2 4lb briskets. Do I cook it longer because there are 2 or do I just cook it for the same amount of time?
|
ellen
03/15/09
|
No, if it is 2 4 pound pieces you cook it the same as 1 piece- it might need 20 minutes longer, but that's about it. Sounds delicious.
|
Jill
03/17/09
|
Iam planning to cook my corned beef and cabbage in an electric roaster, what temperature should I use ?
|
Liz
03/17/09
|
I have a Hamilton beach 18 quart roaster with no recipe book :( How would I go about cooking 7 pounds of corned beef, 3 pounds of potatoes, and 3 pounds of cabbage in the roaster over?
|
ellen
03/17/09
|
Same as the folks above with the same size roasts. The temps are the same for roasters and ovens. Put the cabbage in only the last 20-30 minutes.
|
Missy
04/06/09
|
Carrots and Potatoes
Ellen,
I need to cook carrots,onions and potatoes for 400. I have many(15)- 20 QT electric roasters.
What would be the best way to do this?
I would need cooking time and temperature.
Thank you
|
ellen
04/06/09
|
Cook separately. Use the method discussed in the baked potato bar roaster section for the onions and potatoes. Steam the carrots by putting racks in the bottom with hot water underneath, It will take 4-5 roasters per 100- you might want to do the potatoes bake and hold (described in the page mentioned) to free the roasters for the other veggies.
|
Shaun Johnson
06/11/09
|
Carrots and Potatoes
I am cooking Potatoes, Carrots and onions for 50 people. How do I know how much to buy of each so they ratio is correct?
|
ellen
06/11/09
|
20 pounds of potatoes, 10 each carrots and onions and you will have plenty.
|
