Corned Beef & Ale

Ingredients

2 Hillshire Farm Uncooked Corned Beef Briskets,
   12-14 pounds each (RFS Item 38174 or 37246)
4 quarts brown ale (dark beer)
5 quarts water
4 oz. dry onion soup mix
1 1/2 cups light brown sugar
2 Tbsp. salt
1 tsp. ground pepper
50 medium potatoes
50 carrots, peeled and cut in thirds
50 cabbage wedges, core included

Directions

1. Place corned beef in large pot. Add ale, water, soup mix, sugar, salt and pepper. Bring to a boil. Covr, reduce heat and simmer about 4 hours; until a meat thermometer registers 170 F. Remove meat from pot, cover with foil and keep warm.

2. Strain cooking liquid and return to pot. Bring to boil; add potatoes, carrots and cabbage, return to a boil. Cover and simmer for 15 minutse or until vegetables are tender. Remove vegetables with a slotted spoon and keep warm.

3. To serve, slice meat across the grain in thin slices, reheat in cooking liquid and serve with vegetables.

*For a stronger ale taste, ladle a small amount of the cooking liquid over beef and vegetables when serving.

Makes 50 servings.