The larger your volume of food to cool, the longer it will take to cool and the more time harmful microorganisms will have to develop...it seems like you already have this under control, but if you cook it all the way through and then divide into smaller portions to store, that's the safest bet.
Actually was thinking of cooling in ice..in the pot. with the liquid. Then the entire thing in the 'fridge. The above was just a joke. I wouldn't think of leaving at room temp at all. Not even on the table.
Thanks, I'll probably just finish cooking it to completion..and wrap in foil. I was thinking that storing in the liquid might hold some tenderness in.
I'm not TOO worried about cooling in warm broth. Anything that could live in the curing mix, would probably be able to open the 'fridge door...slither across the floor and murder me in my sleep.
As long as you haven't added the vegetables, it'll be fine for up to three days without any loss of flavor or texture. Simply pick up where you left off.
Taste the simmering liquid. If it's not too strong and spicy, both of you should do some corned beef broth shots. In olden days, a cup of broth (meat liquor or pot likker, it was called) was given as a restorative. Give your white blood cells some good ammunition!
I agree with hla. Be sure to cool it adequately before refrigerating it. Basically, you have 2 hours to get it to 70 degrees, then an additional 4 hours to get it to 40 degrees or below. Use an ice/water bath for the first stage if necessary. When you reheat it, cook to 165 before serving.
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I'm not TOO worried about cooling in warm broth. Anything that could live in the curing mix, would probably be able to open the 'fridge door...slither across the floor and murder me in my sleep.
Taste the simmering liquid. If it's not too strong and spicy, both of you should do some corned beef broth shots. In olden days, a cup of broth (meat liquor or pot likker, it was called) was given as a restorative. Give your white blood cells some good ammunition!