Our 10 most popular recipes for the month delivered right to your inbox!
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.
A lot of this is folk memories and cultural hangovers.
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.
Community Manager ~ Taste of Home.com and Birds & Blooms.com
Feel free to contact me if you have questions or concerns with the Taste of Home website or community.
Feel free to PM me here, find me on Facebook or email me email@example.com
Proudly serving as a Taste of Home Field Editor since 2009.
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......
© RDA Enthusiast Brands, 2013