FAQ

What is Corned Beef?

Corned beef starts out as the same beef that gives you your favorite steaks and roasts. It’s the “Curing” process that transforms it into corned beef. Curing meats was used as a preservation technique for meat and fish going back to the Romans and even before that to ancient civilizations in and around Mesopotamia.

Packing beef in salt or brine (salt water) along with small amounts of special rare salts causes the meat to be preserved and turn pink, even after it’s been cooked. That is also the reason that cured and smoked ham stays pink after it is cooked.

Frank Wigley, back in 1880’s England, used these techniques along with his own recipe of spices to create Wigleys Corned Beef.

 


 

How do You Cook Corned Beef?

Just cook as follows:

Cooking Instructions
Wigleys corned beef is fully seasoned, so no additional seasoning is necessary to obtain our award winning flavor. Simply remove corned beef from it’s package and place it and any juices in a pot with enough water to cover the meat. Place a lid on the pot and bring to boil. Then turn the heat down and let simmer slow until fork tender (a cooking fork will go in and out of meat easily). This usually takes 2 1/2 – 4 hours depending on the size. The internal temperature of the corned beef should be at east 160° F. When cooked remove pot from heat and let meat stand in cooking water for 15 minutes before removing from pot. To serve, slice thinly across the grain.

Larger pieces can be placed in an enamel oven roasting container with lid. Cover meat with water, place lid on roaster, and cook in oven at 325° F.

Electric turkey roasters also work well for larger pieces, and slow cookers are great for small to medium size pieces. Just follow the above cooking guidelines.