K-State Research and Extension

To start, what does the term “corning” mean? It is a form of dry-curing beef brisket with “corns” of salt. These corns are not actual corn, but refer to the size of the salt crystals.  Originally, this was a way to preserve beef during the winter months and through the season of Lent.

Today, corned beef can be found throughout the year. It is traditionally served with cabbage on St. Patrick’s Day but also as tasty meat for sandwiches.

You can buy corned beef that is ready to cook. It is in a salt brine with spices. Use a long, moist cooking method either in the oven, on top of the stove or a slow cooker. It should be “fork-tender” with an internal temperature of 160°F. It will likely have a pink color after cooking because of the nitrites used in the curing process. Cut into slices against the grain.

Learn more at https://extension.umn.edu/preserving-and-preparing/prepare-corned-beef and https://blogs.extension.iastate.edu/answerline/2021/03/09/diy-corned-beef/

St. Patrick’s Day is the traditional holiday to serve corned beef. Originally, “corned beef” was salted or brined during the winter to preserve it. After the long meatless Lent, this preserved meat was eaten.

Corning is a form of dry-curing meat with “corns” of salt. Today, beef brisket is cured in salt brine with spices but we still maintain the name “corned beef.” Corned beef is available as a sliced deli meat for sandwiches or whole corned beef briskets are available and often served with cooked cabbage.

Cook corned beef low and slow so it is “fork tender.” It will retain a pink color from the nitrites used in the curing process. Cook to an internal temperature of 160 degrees F.

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