Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. PLACE WHOLE PIECES OF CORNED BEEF IN STEAM-JACKETED KETTLE OR STOCK POT; COVER WITH WATER.

2. BRING TO A BOIL. COVER; REDUCE HEAT; SIMMER 2 1/2 HOURS. REMOVE SCUM AS IT RISES TO SURFACE.

3. REMOVE CORNED BEEF FROM LIQUID. RESERVE LIQUID FOR USE IN STEP 7.

4. PLACE CORNED BEEF IN ROASTING PANS.

5. BAKE 1 HOUR OR UNTIL TENDER.

6. LET STAND 15 TO 20 MINUTES BEFORE SLICING.

7. ADD CARROTS TO RESERVED LIQUID; BRING TO ABOIL; CONTINUE TO COOK 10 MINUTES.

8. ADD POTATOES; RETURN TO BOIL; COOK 20 MINUTES.

9. ADD ONIONS AND CABBAGE; RETURN TO BOIL; CONTINUE TO COOK 15 MINUTES OR UNTIL VEGETABLES ARE TENDER.

NOTE:

1. IN STEP 2, MEAT MAY BE SIMMERED 5 HOURS OR UNTIL TENDER.

OMIT STEPS 4 AND 5. AFTER 3 HOURS, TEST EACH PIECE OF MEAT WITH A FORK TO DETERMINE THE TENDERNESS.

NOTE:

2. BECAUSE THE GRAIN OF THE BRISKET VARIES WITHIN A CUT, TURN THE PIECE OF MEAT WHILE CARVING TO ENSURE CUTTING ACROSS THE GRAIN TO PREVENT SHREDDING.

NOTE:

3. IN STEP 7, 12 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 10 LB 1 1/2 TO 2-INCH CARROT PIECES.

NOTE:

4. IN STEP 8, 36 LB 15 OZ FRESH WHITE POTATOES WILL YIELD 30 LB 1 1/2 TO 2-INCH POTATO PIECE.

NOTE:

5. IN STEP 9, 5 LB 8 OZ DRY ONIONS A.P. WILL YIELD 5 LB QUARTERED ONIONS AND 37 LB 8 OZ FRESH CABBAGE A.P. WILL YIELD 30 LB CABBAGE WEDGES.

NOTE:

6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

NOTE:

7. EACH PORTION: 1 1/2 CUPS VEGETABLES TOPPED WITH 3 THIN SLICES CORNED BEEF. ARRANGE VEGETABLES SEPARATELY IN SERVING PANS FOR EASE IN SERVING.

SERVING SIZE: 1 1/2 CUP

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