Rescuing too salty corned beef?
Is there a good way to leech out some of the excess saltiness from a corned beef brisket that's already been cooked without diluting out too much of the flavor? I usually buy corned beef from a local meat market but they were out, so I purchased a commercially prepared brisket not realizing how much saltier it is than the one I usually buy. I still have the cooking liquid so I thought I might add water to it and just soak the cooked meat. Any better ideas?
Dump the original cooking water. Combine some pickling spices with clean water and bring to full boil. Cover the brisket with the clean boiling water and let it soak for about ten minutes. Give it a taste and see if it's what you hoped it to be. You can repeat this two or three times without losing too much flavor. Better to serve a corned beef that is a bit dull in the area of flavor than so salty it gags you. If it's a disappointment in flavor when you're finished, try brushing it with a layer of good yellow mustard and popping it into a 350 degree oven for 30 - 40 minutes.
Thanks todao - one soak did the trick. It fell apart when I tried to slice it, but I think that was due to my overcooking it in the first place. I've been using the slow cooker to avoid heating up the kitchen during the hot weather, but now that it's cooling off, I'll think I'll try a different method.
I also used the slow cooker for the first time this year for my corned beef. It also turned our excessively salty. I'm sensing a trend. Returning to the stovetop method for next time.