What my family likes most about this lifestyle and food blog is that it makes me try new recipes all the time. Recently, I was inspired to look for a slow cooker corned beef recipe in honor of St. Patrick’s Day.
I was pleasantly surprised to learn that my husband Reggie really likes corned beef when I told him about the recipe. (He never said that before!) I couldn’t find a simple recipe I liked, so I called my friend Mike, a chef. He sat me down and showed me how to make a tasty corned beef that was “not too salty.” This “lazy, slow cook” method takes away some of the salt from the roast beef without changing its taste. That was my goal: to make corned beef less salty. This recipe works great; you can taste the corned beef instead of the salt. My family enjoyed it and I hope that your family will too.
Corned beef is a salt-cured cut of meat that’s beloved for its distinctive flavor. However, with its high sodium content, it can be too salty for some tastes. If you love corned beef but want to reduce the saltiness, there are several effective techniques you can use.
Why is Corned Beef So Salty?
Corned beef gets its name from the “corns” of salt used to cure it. It’s made by soaking beef brisket in a brine solution of water, salt, spices and curing agents. This curing process infuses the meat with flavor and preserves it.
The brisket is soaked for 4-5 days in the brine, so a significant amount of salt is absorbed into the meat. That’s what gives corned beef its characteristic salty flavor.
How to Remove Salt from Corned Beef
While you can’t eliminate all the salt from corned beef without compromising its texture and taste you can reduce the sodium content using the following methods
Soak it in Fresh Water
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Place the corned beef in a large pot or container. Cover with fresh cold water.
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Refrigerate and soak for at least 2-3 hours, or up to overnight.
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Drain and discard the water, Rinse the corned beef under cold water
Soaking draws out some of the excess salt from the meat. Be sure to use cold water, as hot water can start to cook the meat.
Cook it Low and Slow
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Place the soaked corned beef in a pot and cover with fresh, cold water.
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Add any seasoning like peppercorns, bay leaves, etc.
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Bring to a boil then reduce heat and simmer for 2-3 hours until fork tender.
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Skim any scum that rises to the surface.
The longer cooking time results in more salt being released into the cooking liquid versus being retained in the meat.
Finish with an Acidic Component
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Slice the cooked corned beef and serve with mustard, pickles or sauerkraut.
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The tart, acidic flavors help balance the saltiness of the meat.
Skip the Cooking Liquid
Don’t use the corned beef cooking liquid for making side dishes, as it will be very salty. Use fresh, unsalted water instead.
Buy Lower Sodium Corned Beef
Some brands offer reduced sodium corned beef with 25-50% less salt than regular varieties. This is a quick shortcut if you don’t want to prep it yourself.
Do you Rinse corned beef before cooking?
FAQ
How do you soak salt out of corned beef?
How long does it take to desalinate corned beef?
Do you need to soak corned beef before cooking?
What happens if you don’t rinse corned beef?
How do you get salt out of corned beef?
Place the corned beef in a large bowl or pot and cover it with cold water. Let it soak for several hours, changing the water every hour or so. This will help to draw out some of the excess salt. Another method for reducing the saltiness of corned beef is to boil it. Place the corned beef in a pot and cover it with water.
What is the best way to remove foot corn?
There are a few ways to remove a foot corn at home. Here are the most common methods: Soaking and filing. This is the most basic and gentle method. Soak your foot in warm water for 10-15 minutes to soften the corn. Then, use a pumice stone or emery board to gently file away the top layer of dead skin. Be careful not to file too hard, as this can irritate the skin and cause bleeding. Using over-the-counter corn pads. Corn pads contain salicylic acid, which helps to dissolve the corn. Apply the pad to the corn and leave it on for 12-24 hours. Repeat this process for several days, or until the corn is gone. Seeing a doctor or podiatrist. If the corn is large or painful, or if you have diabetes, it’s best to see a doctor or podiatrist. They can remove the corn safely and effectively.
How to reduce saltiness of corned beef?
– Place the meat in a pot or basin and **cover it with cold milk or water**. – Refrigerate and let it soak for several hours. – Discard the soaking liquid and rinse the meat once more before cooking.
Can a slow cooker remove salt from corned beef?
Yes, a slow cooker can be a great way to remove salt from corned beef. Simply add the meat to the slow cooker along with enough water to cover it, and let it cook on low for 8-10 hours. This slow cooking process can help to draw out some of the salt from the meat.