Corned beef is a beloved cured and brined cut of beef, often made from brisket or round, that is a staple in many cuisines When cooking corned beef, using a meat thermometer and understanding the proper internal temperature is the key to achieving the ideal texture and doneness But what exactly is that perfect temperature for corned beef?
Through extensive research and my own experience as an avid home cook and food blogger, I have determined the optimal temperature range for cooking moist, fork-tender corned beef. In this comprehensive guide, I will share the ideal internal temps, explain why they matter, provide cooking tips for various methods, and give recommendations for sides to serve your tasty corned beef
Why Internal Temperature Is Critical for Corned Beef
With large, tough cuts of meat like brisket, judging doneness by sight can be very difficult. The internal temperature gives a much more reliable indicator of both safety and proper texture.
The USDA states corned beef is safe to eat at 145°F. However, for a tender brisket you need to go higher. Collagen won’t fully break down and moisture won’t be retained at such a low temperature.
For fork-tender corned beef with moist meat, aim for 180-195°F. This extended time at a lower temperature range allows the collagen to melt into succulent deliciousness.
Recommended Internal Temperatures
- 145°F – Safe to eat per USDA but will be tough and chewy
- 160°F – Collagen begins melting; meat will be firmed but not fork tender
- 175°F – Brisket is very tender but a bit drier
- 180-190°F – Ideal range for super moist, fall-apart tender corned beef
- 203°F – Maximum temp for tender, shredable meat
For the best results, I recommend an internal temperature between 180-195°F. The meat retains moisture beautifully while becoming supple and delicate. Monitor temps closely starting at 160°F until your ideal tenderness is reached.
How to Accurately Measure Internal Temperature
Using a good instant read digital meat thermometer is crucial for checking doneness. Follow these tips:
- Allow meat to rest 3 minutes before inserting probe
- Check temperature in multiple spots for even cooking
- Avoid bones or fat pockets for accurate reads
- Clean and calibrate thermometer regularly
- Insert probe into thickest area, away from bone
With an accurate thermometer and knowledge of ideal internal temperatures, you’ll cook tender, juicy corned beef every time.
Cooking Methods and Target Temperatures
The cooking method doesn’t change the target internal temperature, but it does impact total cook time. Here are the top techniques and what to expect:
Stovetop Simmering
- Add corned beef and spices to pot, cover with water and simmer 3-4 hours until 180-195°F.
Oven Braising
- Place in roasting pan with spices and 1 inch water, cover and cook at 300°F for 2.5-3 hours until 180-195°F.
Slow Cooker
- Cook on low 8-10 hours or high 5-6 hours until 180°F. Check doneness early.
Smoking
- Smoke at 225°F to 160°F internal, then wrap and continue smoking at 250°F until 180-203°F for shred.
Sous Vide
- Cook in 170-180°F water bath 18-36 hours until tender when pierced. Sear after.
Pressure Cooker
- Add corned beef and 1 cup broth to pot, cook at high pressure 70 minutes with natural release.
Monitor temperatures carefully with each technique for the best results. Sous vide and pressure cooking use lower temperatures since the meat cooks evenly from all sides.
Resting and Slicing Corned Beef
Once cooked, allow the corned beef to rest before slicing it. Resting allows the juices to redistribute so they don’t run out when cut.
- Resting Time: At least 20-30 minutes
- Slicing Tip: Always slice against the grain for maximum tenderness
- Slice Thickness: 1/4 inch for sandwiches or thicker for servings
Delicious Ways to Serve Corned Beef
Corned beef is incredibly versatile. Here are some tasty ways to serve it:
- Classic Reuben sandwich with sauerkraut, Swiss cheese, and Russian dressing
- Hash with potatoes, onions, peppers, and eggs
- Traditional boiled dinner with cabbage, carrots, and potatoes
- Shepherd’s pie topped with mashed potatoes
- Tacos with cabbage slaw and avocado
Handy Corned Beef Cooking Tips
- Choose quality well-marbled brisket or round
- Don’t skip the seasoning packet that comes with it
- Add extra spices and aromatics to the pot or cooker
- Rinse excess salt if needed for lower sodium
- Use a leave-in meat probe for easiest monitoring
- Allow proper resting time before slicing
With the right internal temperature and proper resting time, your homemade corned beef will be fall-apart tender and full of flavor. Target 180-195°F internal temp and use an accurate instant read thermometer like Thermapen for success every time. Low and slow cooking delivers superior corned beef worthy of any sandwich or dinner plate.
Why Salt Is Important for Corned Beef
Salt is actually where the term “corned beef” derives from. “Corn” is the old English word* for “kernel” (see how similar they sound?). It referred to any kind of small, hard object, like a large grain of salt. Corned beef is called corned beef because of the salt “corns” used to preserve it. But how does salt affect meat?
*This is back in the day when shops still came with an extra “pe” at the end and kernels were not the bridge between applications and processing centers in modern computers.
Heres what Harold McGee, in his book On Food and Cooking, has to say about salt-cured hams, which aside from basic taxonomy, are extraordinarily similar to corned beef:
So it follows that the more effectively salted a piece of meat is, the more opaque it will be, and the closer and denser the texture.
I wondered: If you increase the salt concentration of the brining solution, could you more effectively corn your beef? What if I took it to the extreme, not using a brine at all, but simply salting the beef like I would a ham, then sealing it in an airless container to keep the salt tightly in contact with it at all times?
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__02__20190211-corned-beef-vicky-wasik-9-1500x1125-7b6ab0271adf463393719e1854d0ca5e.jpg)
The idea is that initially, the salt should draw juices out from the beef through the action of osmosis—the tendency of liquids to move across a semipermeable barrier from areas of low salt concentration to high. Once the liquid has exited the beef, it would form a highly concentrated brine by dissolving the salt on the beefs surface.
This brine in turn would dissolve protein filaments, allowing the beef to retain more moisture, and causing it to eventually reabsorb the brine, which should gradually work its way towards the center of the meat. If all goes well, the flavorful compounds from the spices should be able to pull an Arthur Dent* and hitch along for the ride. And indeed, it works.
If you look at the photo above, you see the brisket on the left, cured in a vacuum-sealed pouch with only salt and spices, is a deeper red and more opaque than that on the right, which was cured in a bag with a regular brine (also airtight). Cooking and tasting the two pieces of beef side-by-side confirmed it: the dry-cured beef had deeper flavor penetration and superior texture to the brined beef.
Dry-curing it would be.
The Corned Beef Rub
First, a bit of history. Despite its strong association with Ireland, corned beef historically has an extremely low consumption rate in that country. Which is not to say that they didnt produce it.
Throughout the 17th and 18th centuries, the green fields of Ireland were used to graze cattle to produce corned beef that went mainly to feeding British civilians, the British and American navies and armies (its long shelf life made it ideal for overseas journeys), and for trade with the French. The average Irishman was too poor to afford the very beef they were raising, instead relying on a diet mainly of pork and lamb.
It wasnt until the mass Irish immigration to the United States that the Irish lower class started consuming corned beef in large quantities. The cheap price of beef in the U.S., as well as the Irishs close proximity to Jewish immigrant groups (who were busy producing their own salted beef specialty—pastrami) is what drove this consumption.
To this day, very little corned beef is consumed in Ireland by the Irish. If youve got any friends hailing from Ireland (and no, your buddy from Massachusetts who puts on a green shirt, pops back a few Guinnesses, and gets rowdy in Southie once a year does not count), go on and ask em. Really.*
*Check out a more complete history here.
That said, the only thing that really matters to me is how the stuff tastes. The chemistry and physics of cooking have always interested me more than fiddling around with flavors. After all, flavors are a matter of preference while the interaction between sodium chloride and muscle proteins is a matter of science!
But like a good little Irish boy eating the oat puffs out of the Lucky Charms* before moving on to the marshmallows, I decided to perfect my spice blend before tackling the real meat of the matter. The main flavoring constituents of corned beef are largely derived from those used for pastrami (another artifact of the close Irish-Jew immigrant relationship): mustard, black pepper, coriander seed, allspice, and a bit of clove.
*Another thoroughly Irish dish!
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__02__20190211-corned-beef-vicky-wasik-4-1500x1125-4fab949121594ee7baccc55f9fa771ca.jpg)
On top of that, a bit of dehydrated powdered ginger seemed to work nicely, as did some fennel seeds and crushed bay leaves. Yawn.
See why flavors seem too fiddly to me? A bit of this, a little of that, blah blah blah. Heres the truth: I used these spices in this ratio because I like the way they taste. If you think youll like things to taste the way I like them to taste, then go ahead and use the same ingredients. If not, feel free to change up those spices with whatever youd like.
The part that cant be changed, however, is the salt.
OVEN BAKED CORNED BEEF Recipe | St Paddy’s Day
FAQ
What temperature should corned beef be to serve?
Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender. Corned beef may still be pink in color after cooking. This does not mean it is not done.
Can you overcook corned beef?
-
Reddithttps://www.reddit.comWill continuing to cook my corned beef brisket on low make it more …Aug 9, 2021 — Will continuing to cook my corned beef brisket on low make it more tender? I made corned beef and cabbage in a slow cooker today, using the “low” set…
-
Quorahttps://www.quora.comCan you overcook corned beef? Why or why not? – QuoraAug 2, 2016 — You can overcook anything. The best way to cook corned beef is to steam it (not boil it) and the perfect internal temperature is 200 – 205 F where it…
-
Quorahttps://www.quora.comDoes cooking corned beef longer make it more tender? – QuoraMar 17, 2020 — Up to a point, yes. Actually, up to two points. The first point is, don’t get the internal temperature of the meat up past 195F/90C. The second poin…
-
The Kitchnhttps://www.thekitchn.com5 Mistakes to Avoid When Making Corned Beef – The KitchnCooking over a high temperature. … Not filling the pot with enough water. … From start to finish, when there’s not ample liquid to cover the meat, your drea…
-
ThermoWorks Bloghttps://blog.thermoworks.comThermal Tips: St. Patrick’s Day Corned Beef – ThermoWorks BlogAnd while brisket can take a much higher temperature than a steak can, it too can be overcooked. If all the collagen turns to gelatin, that’s good, but if all t…
How to tell if corned beef is cooked thoroughly?
Corned beef should be tender enough to pull apart easily with a fork or a knife. If the meat still feels tough or stringy, it needs more cooking time to break down the connective tissue. Now, let’s walk through how to tell if corned beef is done with the use of a kitchen utensil.
What temperature does corned beef fall apart at?
Cook the corned beef to 185-200 degrees F. The closer it gets to 200 degrees, the more fall apart tender it will become. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender. You don’t want to cook the corned beef brisket past 200F, however, because it can become mushy.