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name: Maria

Question: Help!!I am having a corned beef and cabbage dinner for 20 people on Sunday. Could you please tell me how much corned beef I would need to buy and if I can cook it the day before and reheat it. If so, what is the best way to reheat. Thanks very much!

Web Chefs:

From Stephen Block
Buy about 20 lbs. of Brisket. simmer in the water with pickling spice. ( you won't regret ANY of the leftovers if there is too much.)

I simmer it in water with pickling spice and onions , carrots and celery until when I stab it with a fork, and lift it up .... ..it falls off the fork.

It reheats beautifully, I do t his all the time at the restaurant.

To reheat it. I would suggest laying the slices in a pan and covering with broth and then cover with aluminum foil and heat it in the oven till hot.

I hope this helps , Let me know.

So, if I cook it on Saturday would I leave it in broth until the next day before I slice it or just wrap and refrigerate plain?

Then to make the potatoes, carrots and cabbage I would just save the broth and cook them on Sunday or should I do everything on Saturday?

Either way Maria,
You can leave it in the broth or wrap it, it will store fabulous.
and yes you have it right ....simmer or bake the cabbage and vegetables in the same broth that as the corned beef. The potatoes I usually do seperate so they don't overcook.

I would keep the vegetables stacked in seperate stacks in the pan when I bake them . ...like the carrots together ..the onions ..etc. This way they don't break up so easy when you serve them. Does this make sense the way I describe it?

I can taste it already ...It is one of my favorite dishes.

 



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