There is no need to soak. It use to be recommended years ago because of all the salt. Today the meat is cured differently and with much less salt.
Surely soaking it would soak out all the nice flavour? I don't see the point of soaking out the flavour and then adding more salt to give it flavour.
I'm going to have to take the other side here. The one time I cooked corned beef in the pressure cooker (about 8 years ago, I think) it did come out too salty for my taste. I doubt the way beef is corned has changed greatly since then.
So what? Big deal.--Closing lines of Buckaroo Banzai Beyond the 8th Dimension, AND of my childhood mix tapes.
I don't soak it.....sometimes use a pressure cooker - 45 minutes is usually the time I cook it. Baked it for 3 hours this year....covered in onion slices, wrapped in heavy duty foil, 350 for 3 hours. Got the recipe on this BB last year.
I usually do mine in the crockpot, comes out nice & tender! I've never soaked it.
I always rinse mine really well.... and then stovetop simmer.... I had one yesterday tho that I wish I had soaked some of the salt out of.... I cooked 3 small pieces (wanted leftovers for sandwiches) and one piece was horribly salty......
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