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| Corned Beef and Food Safety |
For USDA's Meat and Poultry
Hotline, the approach of spring usually means that St. Patrick's
Day dinner preparations across the country will spark many questions
about the safe handling, storage and preparation of corned beef
and all the trimmings. But food safety involves more than the "luck
of the Irish."
What is "corning"?
Corning is a form of curing; it has nothing to do with corn.
The name comes from Anglo-Saxon times before refrigeration.
In those days, the meat was dry-cured in coarse "corns"
of salt. 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, rather than "brined" or "pickled"
beef. 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
Uncooked corned beef in a pouch with pickling juices which has
a "sell-by" date or no date may be stored 5 to 7 days
in the refrigerator, unopened. Products with a "use-by"
date can be stored unopened in the refrigerator until that date.
Drained and well wrapped, an uncooked corned beef brisket may
be frozen for 1 month for best quality. It's recommended to drain the
brine because salt encourages rancidity and texture changes. 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 to 3 months for best quality.
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. Keep food safety in mind when preparing
corned beef. It can be cooked on top of the stove or in
the 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
The USDA does not recommend one particular cooking method as
best. Following are methods from various sources. The cooking
times are based on corned beef that is not frozen at the time
of cooking. "Fork-tender" is a good indication of doneness,
but use a food thermometer to be sure. For tenderness and texture, cook until
the corned beef reaches a safe minimum internal temperature of 160 °F or above.
- OVEN: Set the oven for 350 °F or
no lower than 325 °F. Place 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 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 slow cooker. Place brisket
on top of vegetables (if using) or in bottom of cooker.
Add about 1-1/2 cups of water or enough to cover 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 1-1/2 cups of 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.
Cooking Ahead
Some consumers prefer to cook corned beef ahead of time. It
is easier to cut uniform slices when corned beef is cold. Cooking
ahead also makes it easier to reheat and serve
later.
After cooking a whole corned beef, cut it into several pieces
for faster cooling—or slice it, if you like. Place the
beef in small, shallow containers and cool it in the refrigerator
quickly.
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 freeze 2 to 3
months. |
Last Modified:
March 25, 2008 |
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