Oven Temp to Safely Keep Meat Warm

I am boiling some corned beefs tomorrow and then slicing them and putting them into a glass casserole to take to my grandmas house. There might be a lull between when the corned beefs are done and we leave, so I figured I would cover them and stick them in the oven to keep them warm. What temp should my oven be?

Hi,

To keep your meat in the safe zone, at least 175 degrees F. How long is your lull? You might want to keep the meat whole to help retain heat and minimize surface area drying out.

Regards,

Another way to go would be to put the whole corned beef in a small cooler (pre warm the cooler with hot water) and slice and serve on arrival. Reheating in the microwave if nec.
I'm always leery of holding meat thats "done" in a warm oven as it just keeps cooking.

JSM wrote:Another way to go would be to put the whole corned beef in a small cooler and slice and serve on arrival. Reheating in the microwave if nec.
I'm always leery of holding meat thats "done" in a warm oven as it just keeps cooking.

Bruce Cook taught me to pour hot water in a cooler to preheat it, pour it out and towel dry, then put the meat inside with crumbled newspaper to fill any voids.

I brought 10 pounds of hot links from my smoker to any event 2+ hours away (due to traffic), they still had their heat and freshness as if just pulled from the grill.

Thanks for the reminder JSM!

Regards,