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Cathy 03/02/13 |
Ellen, Your site is incredibly helpful! I went to your reheating turkey section, but need more specific info. I need to cool, slice and reheat 30 lbs corned beef. Please clarify-- I should put it in tightly covered pans with small amount of the broth--flat aluminum foil pans, and cook on the stovetop, then move the pans directly to sterno racks? If so, how many layers of sliced corned beef can you do? Or, should I put all of the sliced meat into large covered pots, then transfer to sterno pans? |
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ellen 03/02/13 |
I would cover it tightly, stick it in the oven at 350 or higher, about 2 inches of meat per pan. Temp should be 180 in the middle. |