Kitchen

[rosehill]

I just did a google search and found a thread from here dated 2010. Many said they have successfully frozen corned beef in the package it came in. I purchased 4 last week. My sister was supposed to visit on friday, and she didn't end up coming, so I have extras that I had planned to cook. I am going to try and freeze 3 of them and cook one tomorrow. I thought I would post this, if anyone else was wondering.

[Bestdressed]

Here is info from USDA website:

Corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse “corns” of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it. Today brining-the use of salt water-has replaced the dry salt cure, but the name “corned beef” is still used, rather than “brined” or “pickled” beef. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf. Of course, these spices may vary regionally. Uncooked corned beef in a pouch with pickling juices which has a “sell-by” date or no date may be stored 5 to 7 days in the refrigerator (40 °F or less), unopened. Products with a “use-by” date can be stored unopened in the refrigerator until that date. Drained and well wrapped, an uncooked corned beef brisket may be frozen for 1 month for best quality. It’s recommended to drain the brine because salt encourages rancidity and texture changes. The flavor and texture will diminish with prolonged freezing, but the product is still safe. After cooking, corned beef may be refrigerated for about 3 to 4 days and frozen for about 2 to 3 months for best quality. Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Keep food safety in mind when preparing corned beef. It can be cooked on top of the stove or in the oven, microwave, or slow cooker. Corned beef may still be pink in color after cooking. This does not mean it is not done. Nitrite is used in the curing process. This fixes pigment in the meat and affects the color. Allow the brisket to stand for about 20 minutes after removing from the heat. This will make it easier to slice, and it is best sliced diagonally across the grain of the meat. The USDA does not recommend one particular cooking method as best. Following are methods from various sources. The cooking times are based on corned beef that is not frozen at the time of cooking. “Fork-tender” is a good indication of doneness, but use a food thermometer to be sure. Cook all raw corned beef to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

eta... The "use by" date on the packages are pretty generous. I usually just leave mine in the frig. I think the "use by" date can be a month or more. I made corned beef tonite for my Aunt & Uncle. She said she freezes her corned beef all the time... but I haven't tried it .

[Desi]

I do, have 2 frozen in the wrapper, just as it came from the store. No issue at all. I have had problems if it thaws in the fridge more than a few days, they sometimes go bad. Probably better to unwrap it for thawing.

[adoreqvc]

I usually will purchase corned beefs in quantity ad then remove all the liquid and seasoning packets and then freeze the corned beefs in double freezer bags labeled and dated.

I also use the corned beefs in about one to one and half months for best taste and texture presentation.

[debic]

It freezes wonderfully. I bought 2 expensive ones at Walmart and then Smiths had a $2.99 a pound sale, so I bought several more. We don't limit eating them just for St. Patricks Day.

[rosehill]

Thank you, everyone, for your ideas. I am trying to figure out what to do here. It seems as though corned beef can successfully be frozen. Looks like the USDA website recommends what Adore does. And, it looks like some of you have succsess with freezing it in the wrapper as it comes from the store. I have the smallest one on the stove right now, and am boiling it twice for a short period of time, to remove some of the salt. The other three that I have are larger, and each cost around $20, so I have a little money invested in corned beef, LOL! I went a little crazy at the store- it wasn't even on sale- was $4.99 a lb. My plan was to originally cook two of them last week and send one home with my sister who didn't end up coming to visit, and then to cook the remaining two this week and send one home with my son and his family. I'll figure something out!

[cerb]

I've frozen them, as is, for up to 6 months with no noticeable loss of quality.

[rosehill]

Thank you, cerb. I ended up putting another one in the pot, so I am going to do two of them today, so that we have leftover corned beef for reubens tomorrow. I'll make some cole slaw to go along with the sandwiches tomorrow and dinner will be done.

I just checked the use by dates on the corned beef I purchased, and it is May 17th. At first, when I looked this morning, I didn't have my glasses on and thought it said use by March 17th. So I have some time to either keep them refrigerated, or to decide to freeze them.

[debic]

There's very few things I like salty, but corned beef is one of them. I usually just drain and dry and throw mine on the grill.

Freezing voids the use by date. I've froze them for extended amounts of time as well. They tend to be a little expensive to eat very often.

[forrestwolf]

They are shipped frozen to your grocer.......They are vacuumed packed, and I always keep some in the freezer, as it is not a once a year product for me.......So yes....feel free to freeze as purchased, thaw when needed, and wash before using, and all is well with the universe....