It is nearly St Patrick’s Day so we are beginning to get calls about making corned beef. Peopleoften want to know why the corn is in the name of the dish as there is not typically any corn found in corned beef. Actually, the corn in corned beef refers to the “corns” of salt used to preserve the meat. Salting meat heavily was one way of preserving meat before refrigeration was widely available.
As you are purchasing the meat, remember to look at the sell by or use by date on the wrapper. Store the meat in the refrigerator if you are able to use it within that time frame. If not, you can safely freeze the meat. For best results, you won’t want to leave it in the freezer for an extended time. The salt in the meat will speed the reactions that cause rancidity; use the frozen meat within a month or two. It is not a good idea to buy corned beef on sale after the holiday this year and plan to store it for next year.
Remember that corned beef is a less tender cut of beef. The cooking method should be long, slow, and moist. This means plan on a longer cooking time at a lower temperature (325°F) in a moist environment. Usually you can accomplish this in the oven with a covered pan that has a small layer of liquid in the bottom of the pan. We always recommend using a meat thermometer to determine doneness of the meat. The meat should reach a temperature of 160°F. At that temperature, the meat will be fork tender but will retain a pink color. That color is due to the curing process and the nitrites involved. If you allow the beef to stand for 10 minutes after cooking, it will be easier to slice.
After cooking and enjoying the corned beef, save the leftovers for only 3-5 days in the refrigerator. Remember you can freeze the cooked meat and enjoy it for a longer period. Again, plan to use the frozen meat within several months.
