Things You'll Need
Oven cooking bag (with plastic twist tie)
If you'd like to enjoy leftover corned beef for dinner, boiling the meat in an oven bag is the best way to reheat corned beef quickly, easily and with virtually no clean-up. After corned beef chills in the refrigerator, you can slice it almost effortlessly and the meat often holds together more readily than warm corned beef. The USDA Food Safety and Inspection Service recommends that you use leftover corned beef within four days of preparing it for best results.
Fill the stock pot about 2/3 full of water. Boil the water and remove the stockpot from the stove.
Slice the corned beef before reheating because corned beef slices easiest while chilled. Place the brisket onto a cutting mat with the leanest side of the meat facing up. Cut the beef into 1/4- to 3/8-inch thick slices, slicing across the meat grain.
Place the corned beef slices into the cooking bag, squeeze out as much air as possible and seal the bag tightly with the plastic twist tie.
Immerse the bag into the hot water so the meat goes completely under the surface.
Cover the stockpot and allow the corned beef to warm in the hot water for up to 10 minutes.
Uncover the pot and remove the bag from the water. Open the bag, remove the sliced corned beef and serve it while it is warm.
If you prefer, place sliced corn beef into a shallow baking dish, add 2 to 3 tbsp. of water and cover the dish. Warm the corned beef at 275 degrees Fahrenheit for up to 45 minutes.