What Temperature Does Corned Beef Have to Be Cooked to

Download Article

Download Article

Quality corned beef is a staple food in Jewish, Irish, and Caribbean area cuisines. The meat is cured with "corn," or large grains of salt, then slow-cooked for several hours. Since corned beefiness comes from a tough cut of brisket, it needs to be sliced up with care in order to go far tender. After letting the meat residue, cut information technology into thin slices across the grain to maximize its flavour.

1. 

   i

   Melt the corned beef before cutting information technology. Stick a thermometer into the center of the brisket to ensure its internal temperature is around 165 °F (74 °C), hot plenty to cook the tough collagen in the meat. Cutting corned beef early causes it to lose its juices, then leave the brisket whole with all the fat on it.^[1]

   • At a minimum, melt the beefiness to 145 °F (63 °C) before cutting information technology. At that temperature, the beefiness is condom to consume, although cooking it slowly to a higher temperature makes it taste better.

2. 

   two

   Balance the meat under aluminum foil for 10 to 15 minutes. Move the corned beef to a cutting board as soon as it'due south done cooking. Cover it loosely in foil to keep it warm while it rests. Waiting allows the meat to reabsorb the moisture inside of it, and then you lot end upward with a juicier brisket and a cleaner cut board.^[2]

   • Remove the beefiness from oestrus sources, including hot liquids, to forestall information technology from overcooking.
   • This rest period is the perfect time to stop preparing vegetables or other components y'all plan on serving with the corned beef.

   Advertisement

3. 

   three

   Choose a precipitous knife to cutting through the beef with ease. If you are able to, get a knife that is as long equally the corned beef is broad. That manner, you are able to cut the meat into whole slices instead of uneven chunks. A long meat etching knife is the all-time tool to have, especially for large briskets. Sharpen your knife to ensure it cuts cleanly through the beefiness instead of tearing it.^[three]

   • Utilize a meat fork to hold the beef in place while you slice it.

4. 4

   Slice through the fatty to separate the cuts if you cooked a whole brisket. A whole brisket actually consists of ii parts. A connective layer of fat separates these parts. Gently pull the beefiness apart with a meat fork to expose the fat in the middle, so slide your knife horizontally between the brisket to separate the cuts.^[4]

   • The bigger portion is called the flat. It'south leaner and has an even thickness.
   • The fattier function, chosen the indicate, is smaller and sits on elevation of the flat.
   • Apartment and point portions are often packaged and sold separately, so y'all do non need to get a whole brisket to enjoy good corned beef.

5. 5

   Trim the fatty cap off of the corned beef. Position the beef flat on the cut lath with the puffy, white fat face up. It may be a little browned from cooking, but it'southward nevertheless easy to recognize. Pin the beef in place with a meat fork, then slide the knife underneath the layer of fatty. Cutting horizontally forth the beef to dissever it from the fat.^[five]

   • Leaving some fat, about 1 in (2.five cm) or less, is fine. The fatty adds flavor.
   • Removing the fat before cooking the beef is possible, merely the fat helps seal wet and flavor in the meat.

   Advertisement

1. 

   1

   Flip the beef over and detect its grain pattern. Place the fatty side down if you left any on the exterior portion of the corned beef. Look closely to see which way the muscle fibers are oriented in the beefiness. They look like parallel lines along its entire length.^[6]

   • Flat and signal portions have different grain patterns, and so e'er cutting them separately.
   • The grain is non the same as grill marks. If you cooked the beef on a grill, ignore the grill marks and wait for the lines formed by the muscle fibers inside the meat.

2. 

   2

   Plough the meat so you are able to cutting across the grain. Your pocketknife needs to run perpendicular to the grain, not parallel to it. That way, you shorten the muscle fibers, making the corned beefiness much more tender. Long musculus fibers are strong and hard to chew.^[7]

   • Briskets have long, tough muscle fibers because they come from a weight-bearing part of the cow. Not cutting against the grain potentially ruins good corned beef.

3. 

   3

   Cut from the corner of the bacteria finish of the meat. The smaller, leaner portion is easier to cutting. Hold the corned beef in place with a meat fork, and then work your carving knife downwards into the meat. To cutting through cleanly, move your knife back and along, almost like you're operating a saw. By doing this, y'all alternate bringing the knife'south tip and opposite terminate in contact with the meat.^[8]

   • Push the knife downwards equally you cut through the meat, gently shaving it into slices.
   • To make a large piece of beefiness more manageable, cutting it in half. As long as you lot cut it vertically beyond the grain, reducing its size earlier slicing it is safe.

4. 

   iv

   Slice the rest of the brisket as thinly equally possible confronting the grain. Slice the corned beef near ¹⁄₈  in (0.32 cm) thick, if possible. The thinner you are able to slice the beef, the easier it will be to chew. Go on cutting across the grain, slicing the beef into roughly equal portions until you reach its other end.^[ix]

   • Thicker cuts require more chewing but are still fine to use. Some people even prefer their beefiness that style. Thicker cuts besides serve great in recipes such as corned beef hash.

5. 5

   Store leftover beef in the refrigerator for up to 4 days. To keep the beef rubber to eat, move it into the refrigerator within ii hours of cooking it. Place information technology in resealable plastic bags or containers, labeling them as necessary. Alternatively, wrap the beef tightly in foil or plastic wrap to enjoy the leftovers inside the next few days.

   • To freeze beef, put it in a labeled, freezer-safe container. Freezing it will maintain its quality for up to 3 months.
   • Spoiled corned beef looks slimy and has an unpleasant, rotten smell. Throw the beef away without tasting it if you doubtable is has gone bad.

   Advertisement

Add New Question

• Question

  Someone cut my corned beefiness by mistake after an 60 minutes of cooking! What do I exercise to save it?

  

  Re-cook information technology in the same water, if you can.

• Question

  Does the grain run the length of the brisket?

  

  Brett Gilbert

  Elevation Answerer

  Yep, it will run all the fashion beyond it, making information technology adequately easy to spot. For that same reason, cutting across the grain is necessary to shorten those fibers.

• Question

  How I cut the saltiness from the corned beef

  

  Brett Gilbert

  Top Answerer

  Rinsing the corned beef helps. Put it in a pot of water, estrus information technology to boiling, then rinse the beefiness off under clean water. Practise information technology twice to eliminate more than salt. Soaking the meat for up to 24 hours in common cold h2o or milk also helps. Alternatively, add other ingredients. For example, sugar, cream, or alternative spices mask the salt. You lot tin can also add more vegetables.

• Question

  How practise I cutting the meat to brand corned beef hash?

  

  Cut 1 ane/2-inch pieces of brisket when absurd. Cut the thicker slices into small cubes.

Enquire a Question

200 characters left

Include your email accost to get a message when this question is answered.

Submit

Advertisement

• Corned beefiness is traditionally sliced newspaper thin when used in deli-manner sandwiches. Thicker cuts are good when served with vegetables or in other dishes.

• For dishes like corned beef hash, cut the beefiness into cubes later on slicing it.

• Fatty on the beef is edible. Depending on how you like your beef, leaving some of the fat cap on is useful to give the meat a piffling extra flavor.

• Be aware of the different grain directions in flat and point cuts of corned beef. If y'all purchase a whole brisket, you lot get both cuts and need to divide them earlier slicing them.

Thanks for submitting a tip for review!

Advert

• Cut corned beef incorrectly makes information technology drier and tougher to chew. E'er allow the meat residual, so cut against the grain to get in as tender every bit possible.

Advertisement

Things You'll Need

• Corned beef brisket
• Aluminum foil
• Carving knife
• Meat fork
• Cutting board

Virtually This Article

Article Summary X

Before yous cut corned beef, cook information technology and let it rest under some aluminum foil for ten-15 minutes so information technology's juicier when you cut it. Then, if yous cooked a whole brisket, cut through the fat with a knife to split up the beef into 2 cuts of meat. Adjacent, cut off the thick cap of fatty on the side of the meat, and flip the meat over to observe the management the grain runs in. Finally, cutting the corned beef into thin slices, cutting confronting the grain of the meat. To learn how to shop leftover corned beef, gyre downward!

Did this summary help yous?

Thank you to all authors for creating a folio that has been read 212,964 times.

Did this article assist you?

davisgosed1965.blogspot.com

Source: https://www.wikihow.com/Cut-Corned-Beef