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Beef Corned Beef

Is there an ideal internal temperature for corned beef?

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Is there an ideal internal temperature for corned beef?

adroit_minx | Jan 13, 2007 10:29 PM

I've got a 3-lb. piece of corned beef simmering right now and according to the directions on the label, it should simmer for 3.5 hours total after first bringing it to a low boil staring with cold water (which I've done). The label directions look generic, not taking poundage into consideration. I was just wondering if anyone knows what internal temperature the meat should reach to render it tender and juicy, not overcooked or rubbery.

Any advice would help!

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