How To Remove Salt From Corned Beef Brisket

4. Not cooking the meat long enough.

The usual cut of meat used for corned beef, brisket, is inherently tough. Cooking this beef is a process that can’t be rushed. It takes more time for the meat to go from having a chewy bite to being incredibly tender, even after it is fully cooked.

Instead, follow these steps: Cooking corned beef requires patience in order to slice into the juicy pieces of meat you expect. This is a tough cut of meat that requires a long cooking time. A three-pound corned beef should take at least three hours to cook on the stovetop, and a three- to four-pound cut cooked slowly in a slow cooker should take eight to ten hours.

How To Remove Salt From Corned Beef Brisket

Slow-Cooking the Corned Beef

You can frequently omit those steps, depending on how salted your corned beef was in the first place. Simply remove the beef from its packaging, give it a good rinse, and simmer it in a lot of fresh water. Since corned beef brisket is one of the toughest cuts of beef available, cooking it for at least two and a half to three hours is usually necessary. Large pieces may take longer.

When you can easily twist off a mouthful of beef after inserting a fork into it, the beef is done. Before carving, take it out of the pot and allow it to rest for at least ten to fifteen minutes on a tray or cutting board. It is easier to slice the beef without it falling apart the longer it sits.

I recently purchased a grill and attempted to smoke a brisket of corned beef. I heated it in water on the stove and repeatedly drained the water before grilling it, as directed by the instructions. However, after smoking it, it is still too salty. After smoking it for about six hours, is there anything I can do to get rid of the salt?