how many pounds of corned beef for 6 adults

How much Corned Beef do I need? Around 1/2lb per person. A 2-3lb corned beef should serve 4-6 people. Today’s corned beef, cooked properly, should not shrink a significant amount.

Making a perfect corned beef and cabbage dinner is one of the cooks easiest tasks, yet many find it a challenge. Relax. Follow these simple directions and youll produce a succulently tender brisket — perfect for hot or cold sandwiches — and all the fixings.

A 5- to 6-pound flat-cut corned beef brisket 1 medium to large head cabbage, plus another head, stem left in, cut into six to eight wedges 6 medium-large potatoes, peels on, scrubbed and halved 12 medium carrots, peeled and trimmed, whole 6 medium onions, peeled, stem trimmed but intact, cut in half through the stem (so halves remain intact) Spice packet; water to cover

Cooks notes: Corned beef shrinks while cooking, so plan on ¾ to 1 pound per person to allow for some leftovers. Youll need an oversize Dutch oven or pot with a tight-fitting lid; it should be large enough to hold the beef and vegetables plus water to cover. Have a kitchen fork, tongs and a slotted kitchen spoon handy, and a warmed platter to hold the finished dinner.

Cook the corned beef: Rinse corned beef under cool water. Place meat, fat side up, in Dutch oven. Add water to depth of about 2 inches. If the brisket came with a packet of spices, sprinkle them over the brisket, then cover tightly with the lid. Place in oven and bake for 3 to 4 hours until beef is tender and pierces through easily using the fork. (Midway through the braising, remove pan from oven and carefully turn over the brisket; cover tightly and return pan to oven, baking as directed.)

Cook the vegetables: Remove the pan from oven and transfer beef to a warmed platter; cover tightly with foil and keep warm. If needed, add 1 or 2 cups of water to the Dutch oven and bring to boil on top of stove. Add potato halves; cover and cook 8 to 10 minutes. Add carrots to potatoes and continue cooking until carrots are barely tender, then add cabbage wedges, cover and cook until all vegetables are tender (cabbage can be served still a bit crisp) about 7 to 10 minutes longer.

Presentation: Arrange vegetables around the corned beef on the warmed platter. Carve meat across the grain. Serve on plates or in shallow bowl (you may wish to spoon some of the cooking broth over each serving) along with mustard, horseradish and rye bread if desired.

Cook the corned beef: Rinse corned beef under cool water. Place meat, fat side up, in Dutch oven. Add water to depth of about 2 inches. If the brisket came with a packet of spices, sprinkle them over the brisket, then cover tightly with the lid. Place in oven and bake for 3 to 4 hours until beef is tender and pierces through easily using the fork. (Midway through the braising, remove pan from oven and carefully turn over the brisket; cover tightly and return pan to oven, baking as directed.)

Cooks notes: Corned beef shrinks while cooking, so plan on ¾ to 1 pound per person to allow for some leftovers. Youll need an oversize Dutch oven or pot with a tight-fitting lid; it should be large enough to hold the beef and vegetables plus water to cover. Have a kitchen fork, tongs and a slotted kitchen spoon handy, and a warmed platter to hold the finished dinner.

A 5- to 6-pound flat-cut corned beef brisket 1 medium to large head cabbage, plus another head, stem left in, cut into six to eight wedges 6 medium-large potatoes, peels on, scrubbed and halved 12 medium carrots, peeled and trimmed, whole 6 medium onions, peeled, stem trimmed but intact, cut in half through the stem (so halves remain intact) Spice packet; water to cover

Presentation: Arrange vegetables around the corned beef on the warmed platter. Carve meat across the grain. Serve on plates or in shallow bowl (you may wish to spoon some of the cooking broth over each serving) along with mustard, horseradish and rye bread if desired.

Making a perfect corned beef and cabbage dinner is one of the cooks easiest tasks, yet many find it a challenge. Relax. Follow these simple directions and youll produce a succulently tender brisket — perfect for hot or cold sandwiches — and all the fixings.

Is corned beef and cabbage really Irish?

Not in the most traditional sense. Its actually an American dish that originated with Irish immigrants more than a century ago. At that time, corned beef was an affordable cut of meat, and cabbage was cheap, too. A traditional Irish boiled dinner typically includes cabbage cooked with bacon, not corned beef. The bacon is not the kind were used to seeing on breakfast tables, either. The Irish variety comes from the back of the pig, rather than the belly.

If youve a hankering for corned beef this St. Patricks Day, here are some of our favorite recipes from the Free Press test kitchen archives.

Contact Susan Selasky: 313-222-6872 or [email protected]. Follow @SusanMariecooks on Twitter.

What cut of beef does corned beef come from?

Beef brisket is the cut used to make corned beef. A primal cut, its a large piece from the breast or lower chest of beef cattle. Brisket is a tough cut with connective tissue throughout, and a whole brisket typically weighs 10 pounds or more. When its cooked whole, its usually served as a roast or barbecued brisket. Otherwise, its cut into flat and point cuts. Many cooks are confused about which of these to buy, though theyre actually quite similar.

How much Corned Beef do I need? Around 1/2lb per person. A 2-3lb corned beef should serve 4-6 people. Today’s corned beef, cooked properly, should not shrink a significant amount.

FAQ

How many people does a 5 lb corned beef serve?

Each 2-5lb. package of corned beef, when cooked and trimmed, will serve 4-6 people. But you’ll want to make extra, for hash and sandwiches.

How much corned beef to buy for 6 people?

The Corned Beef For flat cuts, buying about 3/4-pound per person will ensure that there’s plenty for dinner and enough for leftover hash and sandwiches the next day. The “point” cut is thicker, smaller, and marbled with much more fat and connective tissue.

How long does it take to cook 6 pounds of corned beef?

The recommendation for corn-beef is 50 minutes per pound. Start timing after it comes to a boil, then reduce heat to a medium simmer. Better if check the internal temperature with a quick-read thermometer to see that it has reached 145 °F.

What is the best cut of corned beef to buy?

The best cut for corned beef is the flat cut because it has an even and uniform shape that looks visually appealing on dinner tables. It also cuts up nicely and evenly since it doesn’t have that much fat and connective tissues.

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