HOME > Chowhound > Home Cooking >
What's your latest food quest? Tell us about it
TELL US

Should I have rinsed the corned beef brisket?

CapreseStacy Nov 8, 2010 06:42 PM

Our family has a small organic, grass-fed, beef cattle operation. A couple of times a year, we'll have one butchered for ourselves when the steers go to auction. We asked the butcher shop that "processes" our cows to include some corned beef roasts this last time around. I pulled one out, defrosted it, and when I opened the vac-pac, just dumped everything in the bag, along with a bottle of Amstel Light and a cut-up onion into the slow cooker. Should I have dumped out the corning spices and/or rinsed the brisket? There was not a lot of brining liquid, but what seemed (after the fact) to be an overabundance of corning spices in the liquid when I pulled out the roast. The veggies I added toward the end of cooking time sure soaked up a lot of the corned beef flavor... I love salty food, but I would say they were a little too "corned." Advice?

PS: The beef tastes great, albeit chewy, but we expect this.

  1. c
    Chowrin Nov 8, 2010 07:09 PM

    add potatoes, or other starches to soak up the salt.

    1. Cherylptw Nov 8, 2010 09:26 PM

      Next time, yes, rinse first, even soak a bit if needed...adding potatoes might soak up the liquid that gets released from cooking the meat but it does not soak up the salt in the meat itself.

      Show Hidden Posts