Corned Beef Sandwiches
- King of Northern Blvd Mar 14, 2008 06:34 AM
I need to make corned beef sandwiches for a party tomorrow. Should I cook the Corned beef today and let it sit overnight in fridge and just warm tomorrow then slice? Should I just make it tomorrow? I thought the texture might benefit from an overnight sit? I have 2 flat cut briskets.
I'd cook tonight, then tomorrow take it out tomorrow, slice and let it come to room temperature. I wouldn't even heat it.
Bittman says it's fine to cook and refrigerate for up to 2 days wrapped well in tin foil. Then reheat at 300 degrees for 30 minutes in foil, unwrap and heat about 15 mins more. Slice against the grain (of course!)
I took his suggestion a week ago of adding a whole head of garlic to the water the beef cooks in. More flavor. I added an onion for the first 2 hours of cooking, then removed. Also added spices after skimming the foam (I do this whether or not the CB includes a seasoning package) of 2 bay leaves, mustard seeds, pinch of allspice (or 2 whole berries), 10 peppercorns, a couple cloves and some birds eye peppers. Mmmm.
I concur with the above. It takes a while and you don't want to find out that your corned beef is still not done when your guests arrive.
I think that rewarming this is fine. The best part of making corned beef is the leftovers for sandwiches.I heat it in the microwave, but think warming it in the oven wrapped in foil will work beautifully to prepare for the party. Now I'm going to steal your idea, make mine tonight and do the same thing! I'm making 3 flat briskets. Are you cooking your vegetables (or are you making the other suspects, cabbage, potatoes and carrots) along with the brisket or just the meat? Now I'm thinking of making sandwiches too....