Serves 50.

Serve with boiled potatoes and baby carrots.

24 pounds corned beef
4 quarts brown ale or any dark beer
5 quarts water
4 ounces Lipton onion soup mix
1 1/2 cups light brown sugar
2 tablespoons salt
1 teaspoon black pepper, ground
50 medium potatoes
50 carrots, peeled and diced
50 cabbage wedges, core included

Place corned beef in a large pot. Add ale, water, soup mix, sugar, salt and pepper. Bring to a boil. Cover , reduce heat and simmer. Remove meat from pot, cover with foil and keep warm.

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

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

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