Corned beef brisket is a salt-cured beef dish that is prepared with large grained rock salt, known as "corns" of salt. The terms "corned beef" and "corned beef brisket" are often used interchangeably even though they are different. Corned beef is a curing and seasoning method processed and made from the brisket cut itself.
The most common cut of beef, to be corned, is a brisket. Many corned beef dishes are cooked in a crock pot or dutch oven, resulting in pink meat. It's frequently paired with mustard, potatoes, and cabbage, and then used in a Reuben sandwich. Non-corned beef brisket is typically smoked and used in barbecue, where it can be served on a bun or paired with comfort foods like mashed potatoes, baked beans, and coleslaw.
How Long Corned Beef Is Good For
Corned beef brisket can last anywhere from days to months depending on the storage condition, its packaging, and whether or not it's fresh or cooked. First, make sure your beef brisket hasn't gone bad. You can tell if it has by smelling and looking at it—see if there are signs of a sour smell, dull color, or slimy texture. If only a portion of your beef brisket is bad, you can cut it off and store the rest.
Freezing Corned Beef
Fresh or raw corned beef is usually sold vacuum-packed in brine with a "sell-by" date. It may be refrigerated in the package up to seven days beyond the sell-by date. Similarly, if you make your own corned beef, it should be tightly wrapped and stored five to seven days in the refrigerator. Note: Vacuum-sealed corned beef can be frozen in its original packaging up to one month before cooking. There is no need to thaw frozen uncooked corn beef before cooking—it can be popped right into a pot of simmering water.
Cooked corned beef may be refrigerated up to five days and frozen up to two months.
Corned Beef Brisket
You can corn your own brisket at home by placing it in a pot large enough to contain the meat. Simply add onion, carrot, and celery before covering it with an inch of water. Then, set over high heat, bring to a boil, and reduce it to let it simmer.
After two to three hours, the meat becomes tender and ready to be sliced and served.