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.

Steps 4 And 5. After 3 Hours, Test Each Piece Of Meat With A Fork To Determine The Tenderness.

Piece Of Meat While Carving To Ensure Cutting Across The Grain To Prevent Shredding.

To 2-Inch Carrot Pieces.

1 1/2 To 2-Inch Potato Piece.

Onions And 37 Lb 8 Oz Fresh Cabbage A.P. Will Yield 30 Lb Cabbage Wedges.

Corned Beef. Arrange Vegetables Separately In Serving Pans For Ease In Serving.