How to cut the salty taste in corned beef?

It's difficult to get the amount of salt right in cookery.It's more complicated to take out something that is already salty than it is to put it in.Reducing the saltiness of your corned beef is a matter of taking a few steps.

Corned beef isn't something you should be eating on a regular basis if you want to watch your sodium levels.The whole point of the product is that it's preserved with salt, which gives it its old-school flavor.Roughly 40% of your day's recommended intake can be found in the 4-ounce portion of Grobbel' s corned beef, and the 980-moisture part of Trader Joes' beef.

If you keep going back to the platter to pick at the leftovers for hours afterwards, you can easily eat your entire day's allowance of salt in this one meal.If you cook your cabbage or other vegetables in the salty water from the beef, you'll get that.

Reduced-sodium corned beef can be found, but they're usually only sold in packages or as canned beef.Grobbel's product line includes a reduced-sodium version of the beef, but it may or may not be available in your area.Learning how to reduce the saltiness of the one you're actually cooking is your best bet.

One way to make your beef less salty is to soak it in cold water.The beef was saltier in those days, so an overnight soak is sometimes called for in old recipes.A few hours is about 30 minutes per pound.

The same technique can be used to blanche your beef.If you want to avoid a long soak in cold water, you can rinse your beef and put it in a pot of water.Allow the water to go for 30 minutes and then drain the pot.That washes away a lot of the salt as well as theProtein that would otherwise gather and make that nasty-looking gray foam on your cooking water.The beef should be cooked in the pot with cold water.

Depending on how much salted your beef was, you can often skip those steps.Take the beef from its package, rinse it, and cook it in plenty of fresh water.One of the toughest cuts of beef there is corned beef brisket, so you'll need to cook it for at least 2 1/3 to 3 hours.It may take longer for large pieces.

When you can twist off a mouthful with a fork, it's done.Allow it to rest on a tray or cutting board for at least 10 to 15 minutes before carving it.The longer it sits, the easier it is to slice it.

There are ways to get your taste buds to not notice the salt in your meat.One way or another, most of those involve the use of spiciness or acidity.It combines those two things, so mustard is one of the classic condiments.You can serve old-fashioned relish such as green tomato chowchow.Also, Sauerkraut works well.

Another option is to cook the beef in a sauce, which will make it more salty, as well as adding some contrasting flavors.