Corned Beef and Cabbage Recipe

Aurora Catering's

Corned Beef and Cabbage

(Algiers Friendship Day Style!)

(Click here for our Home-Style Version of Corned Beef and Cabbage)

Yield - 40 Gallons or about 450 servings

Ingredients
85 LBS CORNED BEEF (Trimmed of all fat and cut into 1 inch cubes)
20 LBS YELLOW ONIONS (Diced into 1/2 inch squares)
1 LB BEEF BASE
1/2 CUP CARAWAY SEEDS
1 -1/2 CUPS ZATARAIN'S LIQUID CRAB BOIL
4 GALLONS BEER
150 LBS CABBAGE (Washed and cut into 1 inch squares)
1 LB BROWN SUGAR
3 CUPS GRANULATED GARLIC

Method
I use my 100 gallon cast iron pot to cook this in (see above), but any cast iron pot that is at least 60 gallons should do. Over medium high heat add the corned beef, onions, beef base, caraway seeds, liquid crab boil and beer. Simmer this for at least an hour, if needed add more beer to keep the a boil going, do not brown or fry the beef.

Lower heat to medium low and add the cabbage, brown sugar and garlic. (This will completely fill a 60 gallon pot, that is why I use my 100 gallon one.) The cabbage will begin to "sweat" and start to give off it's water. When this happens, increase the heat to maximum and boil the pot for at least an hour or until the liquid is mostly evaporated. The cabbage will begin to take on a brown color and the liquid will thicken. You know the dish is done when the beef is tender to break apart with a spoon and the cabbage has reduced by 1/3 or to about 40 gallons.

Plate Presentation
Serve immediately in 12 ounce bowls.

Chef's Notes:
This is the recipe I use for the Algiers's Friendship Day party!

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