Corned beef help please...?!

Question: Corned beef help please...?
So I am planning on cooking my corned beef tonight for about 2 hours and then I was thinking I would just rehear for about an hour with he potatoes and cabbage. How should I store it? I want to cook the potatoes an everything in the broth the meat it cooked in for flavor so could I just take the meat and wrap it up and then place the broth in a container in the fridge overnight so I can reheat everything in in tomorrow? I wasn't sure how long I lasts.



I cooked my corned beef tonight, fully 4 hours, alone in water on stovetop.
Took it out of the broth, put it in a large glass bowl with about an inch of broth.
Cooled it for an hour, covered it tight with plastic wrap and its in the fridge.

Tomorrow, I will slice it up and put it in a tray in the oven with the broth for about an hour at 325F.
In a pot on the stove, I will boil up red potatoes, carrots and cabbage in a chicken broth with caraway seeds. When that is done, I'll put it all out on a tray and serve with the corned beef and horseradish and mustard.

Done it many times before. Get home from work at 6pm, too late to eat at 10:30-11pm.

to me the easiest way to cook Corned Beef is in a Pot Roast, place the meat in a large saucepan, add sliced onions, sliced carrotts, potatoes and celery, add a good sprincle of mixed dried spices, some chilli and pepper and salt.

Let it cook for a hour or so, in a steam pot, [depending on the size of your beef, ] test it and see if the meat is still sending out juices cook for alittle while, if there are none then just take it out of the pot along with the vegetables, your lilquid in the pot should be reduced, if not let it cook a while longer at high heat till it is reduced., add a little amount of cornflour and water, mix till it makes a good gravy and then serve.

That will be fine.

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