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Mar 26, 2013 05:16 AM

Can Brisket be Over-Corned?

I am using an Alton Brown recipe for corned beef (in this case a quite large and thick point cut rather than the flat cut more commonly seen in stores (frankly, I find the flat cuts a bit too lean). The recipe:

Now, as chance would have it, it is about time for the prescribed 10 days to be up, but it is not especially convenient to convene the appropriate crowd for this. Can I just keep corning the thing another week or so? Or what other alternatives are there to simply preparing it at an undeal juncture? That's a lot of meat.

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  1. I don't really think a brisket be "over-corned".......But anything is possible......I would leave it in the solution for another 3 or 4 days.....and then take it out....and wrap heavily with a saran-wrap kind of plastic....and refrigerate....then cook as planned.....

    Best of luck.....

    Ft. Pierce, FL

    1. It use to be stored for years aboard sailing ships. But then it was also referred to as salt horse, among other scatological terms.

      Try packing it with scant spices and check it next year.

      1. When you take it out, for ultimate cooking, I would recommend a thorough rinse.

        Then take a small slice and pan fry it. If it's NOT too salty for your taste, cook the way you prefer.

        If it is too salty, consider either soaking it in water...change the water frequently....or consider steaming it.

        Steaming will ensure that the product doesn't just sit in its over-salty brine while cooking.

        I've done this to good effect, using the Ruhlman recipe.

        1. Now I'm thinking that perhaps it will be best to freeze it. Experiences concerning how much loss of quality to expect?

          Also, what about freezing it before or after cooking?

          1. I use my mother's corned beef recipe, and also used to let it sit for 36 hours unrefrigerated per her instructions. One time I couldn't get back to it for an extra day, and it was so salty, it was almost inedible.
            These days, I brine it in the fridge, and with some trial and error, found that 7 days or so in the fridge is equal in corning beef as a day and a half in a crock on the counter.
            I'd agree with those who suggested freezing it. Once it's gotten too salty, there's no getting the salt out. It even makes bad hash.