Corned beef is a beloved dish, especially around St. Patrick’s Day. But sometimes, the saltiness can be overwhelming and take away from the flavor of the meat.
Fear not, there are ways to get the salt out of corned beef and still enjoy this classic dish.
From soaking in water to blanching and cooking with pickling spices, we’ve gathered tips and tricks to help you achieve a less salty corned beef.
So, let’s dive in and learn how to make your corned beef more palatable without sacrificing its delicious taste.
How To Get The Salt Out Of Corned Beef?
One of the easiest ways to remove the salt from your corned beef is to soak it in water. Start by unwrapping the beef and draining the pickling juices from the package. Rinse it under running water and then put it in a large bowl or pot. Cover the beef with cool water and put the whole thing back into the refrigerator. Let it soak for at least 2 hours, changing the water and rinsing the beef every hour to keep the water fresh.
For best results, let it soak for 30 minutes for every pound of meat. This will help draw out large amounts of salt used during the corned beef process. After soaking, drain the water and rinse the beef once more.
Another traditional way of making your corned beef less salty is to soak it in cold water before cooking. Old recipes sometimes call for an overnight soak or even more than one soaking, but nowadays, a few hours usually does the trick.
Blanching your corned beef is a variation of the same technique. Rinse your piece of beef and put it in a large pot of cold water. Bring the water to a simmer, let it go for 30 minutes, and then drain the pot. This washes away much of the salt as well as the proteins that would otherwise gather and make that nasty-looking gray foam on your cooking water.
After blanching, refill the pot with cold water and cook the beef as directed in your recipe. This long, slow cooking is essential to tenderize brisket, which is one of the toughest cuts on the animal.
While you won’t be able to extract any more salt from the meat at this point, there are ways to serve it to make it more palatable. Serve the meat with spicy, slightly tart mustard to balance the flavors beautifully. Pickles, relishes, and sauerkraut are other options.
If you’re serving the beef hot, you could make a creamy sauce to go with it, such as a mustard sauce. This will tone down the saltiness well. Serving the sliced meat cold tricks your taste buds too because foods taste saltier when served hot than cold.
Why Is Corned Beef So Salty?
Corned beef is known for its saltiness, and this is due to the way it is prepared. The meat is cured in a salt mixture to give it its distinctive flavor and texture while also helping to preserve it. The traditional ingredients used in corned beef include beef brisket, spices, and brine. These ingredients are mixed, and the meat is left to cure in the solution for at least five days.
The process of curing the meat involves osmosis, which draws the salt and flavor across the membrane to season and prepare it. As a result, corned beef is naturally heavily salted due to this process. It’s important to note that the meat itself doesn’t have a high amount of natural salt.
The saltiness of corned beef can be too much for some people, especially those who are trying to reduce their sodium intake. However, there are ways to reduce the amount of salt in corned beef by soaking it in water before cooking or blanching it in simmering water.
Soaking corned beef in water helps to draw out large amounts of salt used during the corned beef process. This technique involves covering the beef with cool water and letting it soak for at least 2 hours, changing the water and rinsing the beef every hour to keep the water fresh.
Blanching corned beef is another technique that can be used to reduce its saltiness. This involves rinsing the beef and putting it in a large pot of cold water. Bring the water to a simmer, let it go for 30 minutes, and then drain the pot. This washes away much of the salt as well as the proteins that would otherwise gather and make that nasty-looking gray foam on your cooking water.
Soaking Corned Beef In Water
Soaking corned beef in water is an important step to remove excess salt and make it more palatable. To do this, start by unwrapping the beef and draining the pickling juices from the package. Rinse it under running water and then put it in a large bowl or pot. Cover the beef with cool water and put the whole thing back into the refrigerator. Let it soak for at least 2 hours, changing the water and rinsing the beef every hour to keep the water fresh.
It is recommended to let it soak for 30 minutes for every pound of meat. This will help draw out large amounts of salt used during the corned beef process. After soaking, drain the water and rinse the beef once more.
Blanching is another technique to remove excess salt from corned beef. Rinse your piece of beef and put it in a large pot of cold water. Bring the water to a simmer, let it go for 30 minutes, and then drain the pot. This washes away much of the salt as well as the proteins that would otherwise gather and make that nasty-looking gray foam on your cooking water.
After blanching, refill the pot with cold water and cook the beef as directed in your recipe. This long, slow cooking is essential to tenderize brisket, which is one of the toughest cuts on the animal.
Blanching Corned Beef To Reduce Saltiness
Blanching your corned beef is a simple and effective way to reduce its saltiness. To start, rinse your piece of beef under cold running water to remove any excess salt. Then, place it in a large pot of cold water and bring it to a simmer. Let it simmer for 30 minutes, then drain the pot.
Blanching removes much of the salt as well as the proteins that would otherwise gather and make that nasty-looking gray foam on your cooking water. After blanching, refill the pot with cold water and cook the beef as directed in your recipe.
Remember that while blanching can help reduce the saltiness of your corned beef, you won’t be able to extract all of the salt from the meat at this point. However, serving the meat with spicy, slightly tart mustard or pickles, relishes, and sauerkraut can help balance the flavors and make it more palatable.
If you’re serving the beef hot, consider making a creamy sauce to go with it, such as a mustard sauce. This will tone down the saltiness even further. Alternatively, serving the sliced meat cold can trick your taste buds because foods taste saltier when served hot than cold.
Cooking With Pickling Spices To Balance Saltiness
Pickling spices are a crucial ingredient in the corned beef curing process. They add a unique sweet and spicy flavor to the meat, as well as tenderize it and give it a nice color. However, the spices can also contribute to the overall saltiness of the corned beef. Here are some tips for cooking with pickling spices to balance out the saltiness:
Firstly, use pickling spices sparingly. A little goes a long way, and adding too much can make the meat overly salty. Use about 1-2 tablespoons of pickling spice per 5-pound brisket.
Secondly, consider adding other flavors to the meat to balance out the saltiness. For example, you could rub the meat with a mixture of half salt and half sugar before cooking. This will help to counteract the saltiness and add a touch of sweetness.
Another option is to cook the meat with starchy vegetables like potatoes or carrots. These absorb some of the salt and help to balance out the flavors.
Finally, if you’re serving the corned beef with a sauce or gravy, make sure it’s not too salty. Use unsalted butter or low-sodium broth to make your sauce, and taste it before serving to make sure it’s not overpoweringly salty.
Other Tips And Tricks For Less Salty Corned Beef
If soaking or blanching your corned beef is not enough to remove the saltiness, there are other tips and tricks you can try. One option is to boil the meat in fresh water for a few hours until it becomes more tender. This will help to draw out some of the salt and make the meat less salty.
You could also try using various seasonings to cover up the salty taste. Adding herbs and spices like garlic, thyme, and rosemary can help to balance out the flavors and make the meat more enjoyable.
Another option is to serve your corned beef with underseasoned sides to counter the saltiness. For example, serving a salty protein with salt-less rice or bland mashed potatoes can help to mask the potency of salt in your meat.
If you’re feeling adventurous, you could also try making pastrami from your corned beef. This involves smoking a brined brisket and can result in a delicious and flavorful dish that is less salty than traditional corned beef.
Remember, while you may not be able to remove all of the salt from your corned beef, there are plenty of ways to make it more enjoyable. With a little creativity and experimentation, you can turn a salty piece of meat into a delicious and satisfying meal.
