Corned Beef

Store unopened packages in the refrigerator until the use-by date. Once opened or cooked, keep tightly wrapped and use within 3–5 days. Freeze for longer storage.

Rinse packaged corned beef under cold water before cooking to reduce excess salt if desired.

Simmer gently rather than boil rapidly—this keeps the meat tender and prevents it from toughening.

It's already seasoned, so taste before adding extra salt to your cooking liquid.

Leftover cooked corned beef is excellent for hash, sandwiches, or fried rice.

Boiling at too high a temperature, which makes the meat tough and stringy.

Using the spice packet that comes with vacuum-sealed corned beef without checking what's already in it—some packets are quite salty.

Not allowing enough cooking time; corned beef needs 2–3 hours of gentle simmering to become tender.