Corn Beef too salty
I will be making a corn beef for the weekend. I am thinking to boiling the corn beef and changing the water a few times to eliminate the saltiness. Will this method change the taste of the corn beef? What is your method of making the corn beef less salty?
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re: classylady
The level of saltiness for one's preference varies greatly...I presently have a 5 pound flat in the oven that should be near done. I soaked in water for 36 hours, changing the water every 3-4 hours during my awake hours. I had made another CB earlier in the week, with only a 24 hour soak, but without changing the water. It was a wee bit too salty, but not completely terrible by any means. If you can hold out a few more hours, I tell you if the soaking and changing of the water baths have any noticeable effects....I purposely purchased the same brand of CB and I'm slow roasting the beef in the exact same manner to see if the result will change from my earlier test.
Whenever I braise in a pot on the stove, no pre-soak and without changing water, I have never found CB to be too salty myself....rinsing the beef first, or not either.
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hotoynoodle
Mar 12, 2012 07:18 AM
you could soak it before cooking and change out that water. salt is part of the corning though, so it's supposed to be a salty-ish meat.
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re: hotoynoodle
Bada Bing
Mar 12, 2012 09:38 AM
I agree that soaking it before cooking is your best best. Soak it in plain water for a day, then toss the water and cook.
I'm not sure how effective a "reverse-brine" like that can be, but it can't hurt, given your goals. It will change the taste of the meat mainly in salt level. People do that with salt-cured country hams, too.
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