Hello wonderful cooks of reddit! I'm hoping you may be able to give me some assistance with cooking two 13-15 pound corned beef briskets for a community St Paddy's Day dinner.
I was volunteered as the cook for the main course bc I have the most cooking experience, but in terms of corned beef and cabbage dinner it's been years since I've prepared one and even then it was more like a 4-lb brisket and I just used a crock-pot.
So anyway...we were gifted two large corned beef briskets that I will have to prepare in two deep hotel pans. I'm thinking a couple inches of water/stock, covered with foil, slow and low for a lot of hours and adding pots/cabbage/onions/carrots the last hour or two until pull-apart tender? Does this sound like the correct route? Thank you, I'm very grateful for any advice/tips you're willing to give!
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