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Home / Best Way to Reheat Corned Beef and Cabbage Dinner

Best Way to Reheat Corned Beef and Cabbage Dinner

A Guide on How to Reheat Corned Beef

Corned beef for a fact does not contain any corn in it. In fact, the corn part was coined from the term grain, as corn was a synonym for grains in the ancient times. As such corned beef is a section of meat, usually the brisket, which has been soaked in salt water or brine for about seven days before packaging or cooking. Corned beef requires reheating because you can't eat it cold.

Ingredients Needed to Reheat Corned Beef

Reheating corned beef does not require a lot of things. Here is an outline of what you might require:

  • Corned beef, preferably from the brisket
  • A large pot or one that is big enough to hold your meat plus a source of heat, preferably an oven
  • Boiled, steamed, or raw half piece of cabbage
  • 4 whole peeled onions
  • 4 peeled garlic cloves
  • 4 large carrots
  • 4 red skinned potatoes (or as many as you want)
  • Pepper or salt
  • Chef's knife
  • Barbecue fork or large fork
  • A large slotted spoon
  • Cutting Mat

Steps to Reheat Corned Beef

Various methods can be used to reheat corned beef. Make ahead corned beef and cabbage is one of the most delicious dishes you can prepare. You can reheat the corned beef and then cook the vegetables in the same pot. Alternatively, you can reheat the corned beef and prepare the cabbage separately. Below are the reheating options; you can decide which one seems best for you.

Step 1:

Remove the corned beef from its package and let it rest for approximately 45 minutes. This gives it the time required to loosen and get air. If the meat was stored together with the broth, you don't need to add water, but if it was dry, you are supposed to add water.

Step 2:

Put the meat in a pot bring the liquid to a boil, then reduce the heat. Simmer for about 7 to 10 minutes per pound. The time the meat will require to reheat depends on how cold the meat was or how long it stayed out of the fridge before being put on the heat. This is an important step in learning how to reheat corned beef.

Step 3:

Take the half head of cabbage and cut it into wedges of about two inches thick. If you have to add some potatoes and carrots, do so 15 minutes before adding carrots and cook for a total of 30 minutes. Add the cabbage and cook for approximately 15 minutes. Once the cabbage is tender, or the meat has reached the right temperature, remove the meat from the pot.

Step 4:

When the corned meat has reached a temperature of about 140F to 147F, remove it from the liquid/broth and put it on a slicing mat. Let it sit for approximately 10 minutes, for the temperature to go down before slicing. At this point, the process on how to reheat corned beef is over.

Step 5:

Place the cabbage in a bowl and add broth to your liking. Slice the reheated corned beef and serve with the vegetables.

Two Best Methods to Choose

Method 1: Corned beef reheating alternatives

This is the second method that outlines how to reheat corned beef. The method assumes that you have prepared the vegetables separately through steaming but if not, you can learn how to do it next after reheating the corned beef.

To reheat, wrap the corned beef in aluminum foil and place the meat on a pan in a 300-degree oven for approximately 30 minutes. After this remove the foil and heat the meat for 15 more minutes. You might be required to add a little water to maintain tenderness. At the lapse of these times, the corned beef should have reheated properly and been ready to serve.

Place the corned beef on a cutting mat and slice it along the grain ready for eating.

Method 2: Vegetable cooking alternatives

If you don't want to cook the cabbage or vegetables in the same pot with the corned beef, you can try this method. It elaborates how to prepare the vegetables separately and is especially effective for a make-ahead corned beef and cabbage dish. Cooking the cabbage separately maintains its flavor because the salty broth of corned beef neutralizes the vegetables. The ingredients below are enough to prepare a dish for four people but this can be recalculated to suit any number.

  • You will need four red-skinned potatoes, four wedges of cabbage, mostly made from a half cabbage, four carrots, and four white onions.

  • Peel and cut the potatoes in halves, the carrots can be cut into portions of two inches long.

  • The onion and the potatoes will require approximately 35 minutes of cooking, while the carrot and the cabbage will only require 15 minutes.

  • Fill the pot with about an inch of water and bring it to a boil. Put the potatoes and the onions in a steamer container and place it on the boiling water.

  • After 15 minutes, put on the cabbage and carrots; take precaution because the steam is hot. Cook for another 15 minutes and test for tenderness. If ready remove from the steamer and if not, cook for another few minutes until the vegetables are cooked to your liking.

  • Serve the vegetables with salt and pepper. The corned beef should be served on a separate tray, sliced into portions.

The best method of reheating corned beef is the one that ensures the meat remains moist. Reheating corned meat can make it dry if not done properly. While reheating, you can add cabbage and other vegetables of choice or cook them separately. You can learn how to prepare a corned beef meal right from the start to the point of serving in the video below.

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Source: https://www.honeyreads.net/a-guide-on-how-to-reheat-corned-beef.html