Corned beef is a delicious cured and brined beef brisket that’s a staple in many cuisines When cooking corned beef, using a meat thermometer to determine doneness by internal temperature is key But what exactly should that ideal temperature be?
As a food blogger and home cook, I’ve made my share of corned beef over the years. Through trial and error, research and USDA guidance, I’ve dialed in the perfect internal temperatures for moist, fork-tender corned beef.
In this complete guide, I’ll share the optimal internal temps, explain why they matter and provide tips for accurately measuring doneness. Whether you simmer, slow cook, smoke or sous vide your corned beef, let’s dive in and nail the temperatures for perfection.
Why Internal Temperature Matters for Corned Beef
With large, tough cuts of meat like brisket, judging doneness visually can be difficult. The internal temperature is a much more reliable indicator of 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 Connective tissue won’t fully break down and moisture won’t be retained at such a low temp
For fork-tender corned beef with moist meat, aim for a higher internal temperature between 180-195°F This extended time at a lower temp allows the collagen to melt into succulent deliciousness
Optimal Internal Temperatures for Corned Beef
- 145°F – Safe to eat according to USDA guidance, 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 for super moist, fall-apart tender corned beef
- 203°F – Maximum temperature for tender, shredable meat
For the best results, I recommend an internal temp between 180-195°F. The meat retains moisture beautifully while becoming supple and delicate. Start checking temps at 160°F until you hit your ideal tenderness in that top range.
How to Accurately Measure Internal Temperature
A good instant read thermometer is crucial for checking corned beef temperature. Here are some tips for accuracy:
- Allow meat to rest 3 minutes before inserting probe.
- Check temperature in a few spots to confirm even cooking.
- Avoid bones or fat when measuring – this gives false high/low reads.
- Clean and calibrate thermometer regularly for precision.
- Insert probe into thickest part of brisket, away from bone.
With an accurate thermometer and knowledge of ideal internal temps, you’ll turn out tender, juicy corned beef every time.
Methods to Cook Corned Beef and Target Temperatures
The cooking method doesn’t change the target internal temperature, but it does impact total cook time. Here are the basic methods 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
- Add to slow cooker 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 tender shred meat.
Sous Vide
- Cook submerged in 170-180°F water bath for 18-36 hours until tender when pierced. Finish by browning.
Pressure Cooker
- Add corned beef and 1 cup broth to pot, cook at high pressure 70 minutes, natural release.
Monitor temperatures carefully with each method to achieve ideal results. Sous vide and pressure cooking require特lower temperatures since the meat cooks evenly from all sides.
Doneness Tips for Moist, Tender Corned Beef
- Cook low and slow – this melts connective tissue for tenderness.
- Allow meat to rest before slicing – this redistributes juices.
- Add liquid during resting to moisten if needed.
- Store au jus from cooking to keep leftovers juicy.
- Slice across the grain for most tender texture.
With the right internal temperature and proper resting time, your homemade corned beef will be fall-apart tender and bursting with flavor. For the best results, target an internal temp between 180-195°F and use an accurate instant read thermometer. Low and slow cooking delivers superior corned beef worthy of any Reuben sandwich.
How do I know when corned beef is done cooking?
FAQ
How can you tell when corned beef is done?
Can you overcook corned beef?
What is the storing temperature of corned beef?
What temperature should corned beef be cooked to?
In conclusion, the internal temperature of corned beef should reach 145°F (63°C) to ensure its safety. However, cooking it to a higher temperature may result in increased tenderness and a well-done texture, depending on personal preference. Use a meat thermometer and follow the provided guidelines to cook your corned beef to perfection.
How do you cook corned beef in the oven?
Add enough water to cover the meat and bring it to a boil over high heat. When the water starts to bubble vigorously, discard the water and pat the corned beef dry. Meanwhile, preheat the oven to 350°F. Place the corned beef fat-side up in a roasting pan with a rack or use an oven-safe rack set inside a rimmed baking sheet.
How long does corned beef take to cook?
Place the corned beef in a large pot of water and bring the water to a boil. Cover the pot and simmer on low heat for 2 ½ to 3 ½ hours. Note that the cooking time depends on the size of the meat. As a general rule of thumb, allow 45-50 minutes of cooking time for every pound of corned beef.
Is corned beef safe to eat?
According to the U.S. Department of Agriculture (USDA), corned beef is safe to eat when it has reached an internal temperature of 145°F. However, because corned beef comes from less tender cuts of beef, it benefits from low and slow cooking. This allows the connective tissue in the meat to dissolve and become very tender.