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Corned Beef and Food Safety

St. Patrick’s Day is right around the corner, and to many people that means a meal of corned beef. 

What is “corning”.  Corning is a form of curing; it has nothing to do with corn. It’s an old term that was used before refrigeration.  Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it.  Today, brining – the use of salt water - has replaced the dry salt cure, but the name “corned beef” is still used.  Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf.  Of course, these spices may vary regionally.

Package Dating and Storage Times

It is best to use an uncooked corned beef that is in a pouch with pickling juices within 5-7 days or by the use-by date on the package.  If you want to freeze an uncooked piece of corned beef, it is best to drain it and wrap and freeze it for 1 month.  It is recommended to drain the brine because salt encourages rancidity and texture change.  The flavor and texture will diminish with prolonged freezing, but the product is still safe.  After cooking, corned beef may be refrigerated for about 3 to 4 days and frozen for about 2-3 months.

Preparation

Corned beef is made from one of several less tender cuts of beef, like the brisket, rump or round.  Therefore, it requires long, moist cooking.  It can be cooked on top of the stove or in an oven, microwave or slow cooker.

Corned beef may still be pink in color after cooking.  This does not mean it is not done.  Nitrite is used in the curing process.  This fixes pigment in the meat and affects the color. 

Allow the brisket to stand for about 10 minutes after removing from the heat.  This will make it easier to slice, and it is best sliced diagonally across the grain of the meat.

Cooking

Oven – Set the oven for 350F or no lower than 325F.  Place the brisket fat-side up.  Barely cover the meat with water – about 1 inch, and keep the container covered throughout the cooking time.  Allow about 1 hour per pound.

Stove

Place the brisket fat-side up in a large pot and cover it with water.  Bring the water to a boil, then reduce the heat and simmer, allowing about 1 hour per pound.  Vegetables may be added during the last 20 to 30 minutes of cooking.  Cook vegetables to desired tenderness.

Slow Cooker

If using root vegetables such as potatoes and carrots, put them in the bottom of the slow cooker.  Place brisket on top of vegetables or in the bottom of the cooker.  Add about 1-1/2 cups of water or enough to cover the meat.  Cover and cook on high setting for the first hour of cooking.  Then cook for 10 to 12 hours on the low setting or 5 to 6 hours on high.  Cabbage wedges may be added on top of the brisket during the last 3 hours of cooking.

Microwave

Calculate cooking time at 20 to 30 minutes per pound.  Place brisket in a large casserole dish and add 1- ½ cups water.  Cover with lid or vented plastic wrap and microwave on medium-low (30 percent power) for half the estimated time.  Turn meat over and rotate dish.  Microwave on high for remainder of time or until fork tender.  Vegetables may be added during the final 30 minutes of cooking.

Remember:

No matter which cooking method you chose, always cook the corned beef to an internal temperature of 160F as measured with a food thermometer.

Leftovers

Any corned beef left over from a meal should be refrigerated promptly – within 2 hours of cooking or reheating.  Use cooked-ahead or leftover corned beef within 3 to 4 days or freezer for 2 to 3 months.

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