** Corned Beef and Food Safety ** From The USDA/FSIS Safe handling, storage and preparation of corned beef and all the trimmings.

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, 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.

TRADITIONAL GREY CORNED BEEF AND CABBAGE

Prep Time: 20 Minutes
Cook Time: 3 Hours
Ready In: 3 Hours and 20 Minutes
Makes 6 servings

Ingredients:
5 pounds grey corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
1/4 cup chopped fresh parsley
2 bay leaves
1 head cabbage, cored and cut into wedges
4 large carrots, peeled and sliced
6 large potatoes, cut in quarters
1 pinch salt
2 tablespoons butter

Directions:
1. In a 6 quart Dutch oven, Place the beef brisket, black peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

2. Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.

3. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm.

4. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

Serving Suggestion: Serve with Horseradish/Mustard Sauce:

1/2 cup sour cream
1 1/2 to 2 teaspoons dry mustard
1 teaspoon (+) horseradish
1/4 teaspoon onion salt

TRADITIONAL GREY CORNED BEEF AND CABBAGE III

Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: about 1 Hours and 30 minutes
Makes 5 to 6 servings

Ingredients:
3 lbs. grey corned beef
1 rib celery
1 tsp. peppercorns, crushed
4 whole cloves
1 bay leaf
1/4 tsp. crushed red pepper
1 clove garlic, minced
6 potatoes
6 carrots
1 turnip
6 sm. onions
1 head cabbage
water

Directions:
1. In a 6 quart Dutch oven, place grey corned beef and cover with water.

2. Bring to a boil; lower heat and simmer for 15 minutes. Skim the top for any fat residue.

3. Add the celery, peppercorns, cloves, bay leaf, red pepper and garlic then simmer for about 3 1/2 hours or until beef is tender. Check the meat by inserting a fork. Fork should be inserted and withdrawn with ease. DO NOT OVERCOOK.

4. Meanwhile, peel the carrots and halve lengthwise. Set aside.

5. Peel the potatoes and cut into quarters. Set aside.

6. Peel the turnip and peeled and cut into chunks. Set aside.

7. Cut the green cabbage into 6 wedges. Set aside.

8. Peel and slice the onions. Set aside.

9. Add potatoes and carrots; cook for 15 minutes.

10. Add turnips and onions and cook until vegetables are tender; add cabbage during last 10 minutes.

TRADITIONAL GREY CORNED BEEF AND CABBAGE II

Prep Time: 10 Minutes
Cook Time: 4 hours and 30 Minutes
Ready in: 4 Hours and 40 Minutes
Makes 6 servings

Ingredients:
4 pounds grey corned beef
1/2 cup chopped onion
2 cloves garlic minced
2 bay leaves
6 medium potatoes
6 medium carrots
1 head green cabbage

Directions:
1. Place the corned beef brisket in Dutch oven and barely cover with hot water.

2. Cut the onions then add the onions, garlic, and bay leaves into the Dutch oven.

3. Cover the Dutch oven and bring to a boil while skimming the top for any fat residue; then simmer for about 4 hours or till tender. Check the meat by inserting a fork. Fork should be inserted and withdrawn with ease. DO NOT OVERCOOK.

5. Meanwhile, peel the potatoes and carrots. Set aside.

6. Cut the green cabbage into 6 wedges. Set aside.

7. Remove the cooked corded beef from the liquid. Set aside and keep warm.

8. Add the potatoes and carrots to the liquid in the Dutch oven then cover and bring to boil and cook 10 minutes.

9. Add the cabbage wedges and cook 20 minutes longer.

TRADITIONAL GREY CORNED BEEF AND CABBAGE IV

Prep Time: 15 Minutes
Cook Time: about 5 Hours
Ready In: about 5 Hours and 15 Minutes
Makes about 8 servings

Ingredients:
5 lbs. grey corned beef
water
2 onions, halved and stuck with 2 cloves each
6 carrots, peeled and halved
1 large head cabbage, cut into 8 wedges
6 potatoes
1 turnip
2 bay leaves
3 sprigs fresh parsley
12 peppercorns, crushed

Directions:
1. Place grey corned beef into a 8 quart heavy pot then cover beef with water.

2. Bring to a boil and simmer for 1 hour. Skim the top for any fat residue.

3. Meanwhile, peel the carrots and halve lengthwise. Set aside.

4. Peel the potatoes and cut into quarters. Set aside.

5. Peel the turnip and peeled and cut into chunks. Set aside.

6. Cut the green cabbage into 6 wedges. Set aside.

7. Peel and slice the onions. Set aside.

8. Add the remaining ingredients and bring back to a boil.

9. Cover and reduce the heat. Simmer approximately for about 4 hours until beef is tender. Check the meat by inserting a fork. Fork should be inserted and withdrawn with ease. DO NOT OVERCOOK.

DID YOU KNOW?: Haverhill Beef's meat packages are made from the fresh, high quality meats you would buy from our display cases. Never put up and frozen; always packed when ordered. The meat packages are suitable for freezing.

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