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Corned Beef Help

diverx99 Mar 5, 2008 08:04 PM

I'm cooking St Patrick's Day dinner for a very large crowd, and I will need to make the corned beef in shifts.

Any idea how to store it for a couple of hours without it going dry?

I was considering keeping the first wave in a foil covered aluminum lasagna pan in the oven with about an inch of water in the bottom. Any other suggestions would be appreciated.

  1. Uncle Bob Mar 6, 2008 07:24 AM

    Hi diverx99....

    What cooking method(s) will you be using??
    What about using your braising liquid instead of 'water".in your pan.
    Do you plan to serve hot/warm or room temperature...

    3 Replies
    1. re: Uncle Bob
      diverx99 Mar 6, 2008 11:50 AM

      I'm going to braise for a couple of hours, using the liquid from the pot is a good idea. Thanks

      1. re: diverx99
        dct Mar 6, 2008 12:51 PM

        Delis use large steam cabinets to keep their corned beef and pastrami from drying out while keeping it warm. If you are making them far ahead--like the day before, I'd keep them in pot liquor, but once you get closer to serving--an hour or so, rig up a steamer--a broiler pan over water would do, with a big lid or foil to bring them up to temp.

        1. re: diverx99
          Uncle Bob Mar 6, 2008 02:28 PM

          You're very welcome.

          Don't throw a drop of the braising liquid away...when you slice to serve spoon a little over the meat..


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