Can I Decrease the Soduim in Corned Beef by Soaking It

xviii Comments

I would slice & simmer the salty meat in distilled water with sliced potatoes. Potatoes absorb common salt. Slicing makes more surface expanse and simmering helps them going together longer, so yous'll also have yummy potatoes.

If you are smoking a brined brisket (corned beef), you lot are virtually making pastrami.
Have a look at this Michael Ruhlman recipe when you program your adjacent round:
http://web log.ruhlman.com/2011/09/how-to-make-pastrami/

That sounds very interesting for a pastrami beef hash. Wow, never had, just now tin't imagine life without it. I volition be looking for a prissy brisket today. Corned beef has always been a favorite for the leftovers,; however, today I shall proceed to pastramify it

And so I wanted to let anybody know that I cutting the corned beef into fairly thin slices and soaked it in water in the refrigerator for about 24 hours. Later that, almost all the salt was gone! Nevertheless, at this point we really don't desire to have information technology because it's kind of wet and information technology's been through a lot. The lesson I learned is soak corned beef brisket in water manner longer than the instructions say earlier y'all do annihilation with it.

MMH July 27, 2017

I don't think that soaking information technology after it'southward been prepared volition help. I call back it's time to walk away and acquire from the mistake.

Ginger is a natural saline emolsifier, adding ginger will reduce the taste of salt and the effects of the sodium.

I always like to presoak music corned beef and change the water multiple times. In a rush last time, I just boiled it. After it cooled it was likewise salty,so I soaked it in a sink with common cold h2o and covered it with ice. The next solar day I covered and baked information technology until tender,uncovered and glazed until bubbles. Information technology was tender,juicy and no longer salty!

Thanks for that info! I call up I only needed to soak it a lot longer and/or eddy it. I'one thousand just trying to salvage it now. I've been soaking information technology in common cold water in the fridge and replacing the water every and then oft. Nosotros'll come across if it's edible subsequently this. :)

Thank you for all the replies! Do you guys think I could boil it longer to endeavor to get the salt out? If so, would all the smokiness go away?

Voted the Best Reply!

MMH July 25, 2017

Oh my. I call back the damage is washed.

I wonder if the smoking/grilling concentrated the saltiness? Perhaps if the meat had just been simmered/boiled and was extremely "moisture" it would have been more acceptable. Just a idea.

It's very possible that was the problem. I didn't realize the meat itself had such a huge amount of table salt in it, and I had added a rub of half common salt/half pepper to the outside earlier smoking, then that just added to the saltiness of it. I sprayed it with a mixture of l% water, 50% apple tree cider vinegar every time I opened the grill height to make sure information technology wouldn't dry out out, and I likewise had a water pan on the grill. But despite all that, information technology still tastes like a salt mine. :)

a couple of years ago costco gave refunds for a very good brand that people complained was as well salty. the second one i parboiled, changing water twice. still too salty. i tried using small $.25 every bit a condiment in dishes but at that place was simply as well much and it was too salty. i had to dump both. the following year i bought same brand and it was really skillful. to sum up: i've never found a mode to de salt anything brined. had some beautiful salmon i froze in salted water and i must take used as well much salt. had to dump information technology. i recently rubbed a chicken inside and out and left it and then removed the salt earlier cooking. too salty.

Right...the beef may merely exist WAY too salty. My suggestions are useful for food simply SLIGHTLY also salty.

MMH July 24, 2017

I've never seen directions which said to soak it. Corned beef is brined which a process of osmosis that draws the common salt and flavour across the membrain to flavour and set it. At the same time, I've cooked many without soaking and never plant them likewise salty. I think your upshot is the nature of the beast.

Agree with MMH.
Corned beef is, past definition, salty.
If as well much for your taste, mute the saltiness by serving the beefiness with other unsalted or less-salted foods: in sandwiches, casseroles, with noodles or potatoes, as function of an omelet, to garnish a chopped salad.

MMH, the instructions I followed were here:

https://www.thespruce.com/grilling-corned-beefiness-333747

Raphael75...deplorable virtually your results.
I was worried that the recipe might have given y'all a bum steer, so I just read the one you linked.
It had only a spice rub in its directions (coriander, onion powder, etc & some pepper), non an additional salt-pepper rub. That addition is where I call back you went wrong.
I generally (and especially with an expensive cut of meat) make a recipe in one case through as written.
Then, if it's non bang-up, don't echo...there are likewise many skilful ones out at that place.
But if it'southward skillful and needs tweaking, I start on the second time around to tinker with ingredients, timing, technique.

murrayminne1997.blogspot.com

Source: https://food52.com/hotline/35783-possible-to-remove-salt-from-cooked-corned-beef

Share this post