Food Safety While Hiking, Camping

& Boating

Corned Beef and Food Safety

USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health

agency in the U.S. Department of Agriculture responsible for ensuring

that the nation’s commercial supply of meat, poultry, and egg products

is safe, wholesome, and correctly labeled and packaged.

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Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

PhotoDisc

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 drycured 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.

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.

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.

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. Cook all raw

corned beef to a minimum internal temperature of 145°F as measured with a

food thermometer before removing meat from the heat source. For safety and

quality, allow meat to rest for at least three minutes before carving or

consuming. For reasons of personal preference, consumers may choose to

cook meat to higher temperatures.

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.”

Package Dating and

Storage Times

Preparation

What is “corning”?

Cooking
Food Safety Questions?

The USDA is an equal opportunity

 provider and employer.

Revised June 2011

Call the USDA Meat & Poultry Hotline

Send E-mail questions to MPHotline.fsis@usda.gov.

Corned Beef and Food Safety

FSIS encourages the reprint and distribution of this publication for food safety

purposes. However, the included image from PhotoDisc, used under license, is

protected by the copyright laws of the U.S., Canada, and elsewhere, and may

not be saved or downloaded except for printing of this publication.

· 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.

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 coolingor slice it, if you like. Place the beef in small, shallow containers and cool it in

the refrigerator quickly.

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. Reheat leftovers to 165 °F as

measured with a food thermometer.

Cooking Ahead

Leftovers

Ask Karen!

FSIS’ automated response

system can provide food safety

information

24/7 and a

live chat

during

Hotline

hours.

If you have a question

about meat, poultry,

or egg products, call

the USDA Meat and

Poultry Hotline

toll free at

1-888-MPHotline

(1-888-674-6854)

The hotline is open

year-round

 Monday through Friday from 10

a.m. to 4 p.m. ET (English

or Spanish).

Recorded food safety

messages are available

24 hours a day. Check

out the

FSIS Web site at

www.fsis.usda.gov. AskKaren.gov

PregunteleaKaren.gov