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Safely Preparing Corned Beef Brisket in a Slow Cooker

Hi, I’m Donna Karlsons with the USDA’s Food
Safety & Inspection Service. Corned beef is a popular
spring celebration dish. The term corning is from
an old meat preservation process used before
refrigeration. Today we’ll focus on how
to safely prepare a corned beef brisket in
a slow cooker. As with any food
preparation, always begin with the basics: clean,
separate, cook and chill. Clean your hands often
with soap and warm water, and clean all surfaces and
utensils that will come in contact with food with
soap and hot water. Keep raw foods separate
from uncooked meats by using separate cutting
boards and servers. Cook foods to safe
internal temperatures and chill leftovers promptly. Keep your brisket chilled
at 40 degrees F in the refrigerator until
cooking time. If you are going to use
root vegetables, such as potatoes and carrots, put
them in the bottom of slow cooker. Place the brisket on top
of vegetables or in the bottom of cooker if you
don’t use vegetables. Add about 1 and
1/2 cup of water. Cover and cook on the high
setting for the first hour of cooking. Then cook for 10 to 12
hours on the low setting or 5 to 6 hours on
the high setting. Cabbage wedges can be
added on top of the brisket during the last
3 hours of cooking. The corned beef brisket
should be cooked to a minimum internal
temperature of 145 degrees Fahrenheit as measured
with a food thermometer before removing meat
from the heat source. For safety and quality,
allow the meat to rest for at least 3 minutes before
carving or consuming. Any corned beef left over
from a meal should be refrigerated
promptly-within 2 hours of cooking. Place the beef in
shallow containers before refrigerating. Use cooked-ahead or
leftover corned beef within 3 to 4 days or
freeze it 2 to 3 months. Reheat leftovers to 165
°F as measured with a food thermometer. For information on corned
beef, or on any other topics, you can ask a
food safety question at AskKaren.gov, or call
the USDA’s Meat & Poultry Hotline: 1-888-MPHotline. Both are available in
English and Spanish. Or visit USDA’s Food
Safety and Inspection Service website.

Randall Smitham



  1. karen ellison Posted on August 29, 2013 at 1:05 am

    so show us how to cook it

  2. N0rthT Posted on July 7, 2014 at 1:06 am

    She doesn't wash her hands properly:( Not enough soap