Irish or not, millions of people worldwide will celebrate St. Patrick’s Day tomorrow.
For many, that means a day of wearing green, celebration, green beer, and corned beef and cabbage.
And although corned beef might not be a traditional St. Patricks’s Day meal in Ireland, it’s come to be one in the U.S.
So, in preparation for the big day tomorrow, here are some tips for preparing corned beef safely, and not turning the same color as your shirt, pants, jacket, and/or other apparel:
- Unlike other meats, corned beef still may be pink even if cooked to a safe temperature. Corned beef is done cooking when it is “fork tender,” but since that can mean different things to different people, it’s best to use a thermometer. Corned beef should be cooked to an internal temperature of 145°F.
- Don’t leave corned beef out after it has been served. Store it in the refrigerator within 2 hours of cooking.
- Watch for cross-contamination. For example, don’t use the same knife used to cut raw meat as you do to cut cooked meat without washing it.
For more tips, visit the USDA website here.
So, what does corn have to do with it?
To “corn” food means to preserve it in brine (read: salt water). Originally, corning involved dry-curing the meat with kernels of salt called corns.
For a cool infographic on all sorts of St. Patrick’s Day facts, click here.
Want to make corned beef? Here’s a recipe.