Some cosmetic changes in preparation for larger site changes in the works.

Close
mistral, http://ucanr.edu/blogs/SBMFP/

I would try this:

Veteran Member
2315 posts
Joined: Dec 31, 2005

Options

Posted to Thread #30176 at 5:09 pm on Mar 19, 2018

If you wish to eat it as a meat, remove it from its cooking water, cool it and put in the fridge. Next day, place in clean water and bring to a low simmer and let cook very slowly to remove more salt.

If you tried to cook that puppy in very little water, you could also place it in clean water and soak overnight to help remove some of the salt. Corned beef is salty to begin with, but somtimes you do get an extra-salty one--luck of the draw, I guess.

Or, portion it up and use for seasoning potatoes (hash), cabbage or cabbage and potatoes (bubbles and squeak). Slice thinly and use in sandwiches with lots of vegetables, non-salty vegetables.


A Proud "Master Food Preserver San Bernardino County" since 1996!


Other messages in this thread: