Salt beef, also known as corned beef, is a traditional Irish dish that was originally prepared by dry curing with salt. Over the years, the dry cure process has been replaced by brining or pickling the beef in salt water. Salt beef is generally consumed on St. Patrick's Day in the United States. You can use beef briskets to prepare salt beef at home or purchase uncooked salt beef packed with brine and cook it later. Whatever method you choose to prepare salt beef, ensure that you use appropriate storage techniques to retain its flavour and prevent bacterial contamination.
Place uncooked and unopened salt beef packages in the refrigerator for around seven days. If the salt beef has an expiry date, store the package unopened in the refrigerator until that date.
Store uncooked corned beef in the freezer. Discard the packaging of uncooked corned beef and drain the brine. Place in an airtight container, or wrap in aluminium foil or cling film. Keep in the freezer for one month.
Keep cooked salt beef in the refrigerator within two hours of cooking or reheating to prevent bacterial contamination. Wrap leftover cooked salt beef in either aluminium foil or cling film, or store in an airtight container in the refrigerator. Consume the salt beef within four days of refrigeration.
Freeze salt beef by placing it in airtight containers, heavy-duty freezer bags or heavy-duty aluminium foil. Keep salt beef in the freezer for around three months to retain its flavour.
You can store cooked and uncooked salt beef indefinitely in the freezer. However, the flavour and texture of your salt beef may diminish with long-term storage.