I am planning on having my family over on Sunday for a St. Pat's Dinner - serving the traditional corned beef, cabbage and boiled potatoes. My question is - do you think it would be okay if I make the corned beefs tomorrow - Saturday, and refrigerate them overnight separately from the cooking liquid, and then on Sunday to slice the beef and warm up the cooking liquid and put the beef back into the warm liquid and I could probably warm it up in a crock pot. Or do you think cooking the beef a day in advance will result in the meat being dried out and I should just cook the meat on Sunday? My mom says she feels the meat slices better when it has chilled overnight, but I also want the meat to be tasty.

I am trying to save some time on Sunday with having to go to Church and all and these corned beefs usually take 3.5 - 4 hours each to cook. I will defintely cook the cabbage and potatoes on Sunday, but I was hoping I could prepare the meat a day ahead of time. I would really appreciate hearing from all of you who have experience in making this type of meat. Thanks in advance.

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Debbie

I know that I'm to late Debbie, but I would have cooked them in advance. There wouldn't be any problem in that. I hope it all works out for you time-wise and have a great time with your family.

Marsha

Marsha, thanks for your reply. I did decide to go ahead and make them last night which I am so glad I did because they took about 4 hours to cook. With all the last minute stuff to prepare, I did not want to have to fuss with the meat. Also, my mother-in-law, who is 100% Irish, said you always let them cool and chill before slicing, otherwise, they shredd. I am keeping my fingers crossed that they end up tasting okay. Again, thanks for taking the time to reply.

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Debbie