Corned beef needs to be brined for a week with Prague powder, then slow cooked.
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What exactly is corned beef? I don’t like pink in my meat so I’ve always been afraid of this kind but from what I understand it’s fully cooked meat somehow?
Little_Season3410
Use low sodium beef broth. You can also rinse off the corned beef to remove some sodium. I’ve never had a salty one. I use low sodium broth and don’t rinse.
roobot
On its own, I’d agree with you. But slice that nice and thin, sandwich between two slices of rye bread slathered with 1000 island dressing, some Swiss cheese, and rinsed sauerkraut and you’ve got a delicious hot sandwich after grilling both sides!
SnooRadishes8372
I will do mine on the stove and change out the water after an hour and then add my seasonings. I only use water though no broth
icouldusemorecoffee
Use 1/2 the seasoning packet next time and or skip the beef broth, I find almost all seasoning packets and most pre-made broths to be far too salty. Check the ingredients on the back and you can supplement the actual seasonings minus the salt too. And skip the beer, just use water, beer can add a weird flavor too often when I’ve made it.
WombatInferno
If you have leftovers, shred them, put them in a skillet for breakfast and crack an egg or two over them. Maybe with some diced potatos and onions.
Interesting-Loquat75
Thanks for all the response. This was definitely a cooking lesson for me. And to add insult to it all, the handle on the lid broke off. 😆 Now I have a reason to buy a new crockpot!!
vibrant_crab
Yeah the “corned” part refers to the corns of salt used to cure it. Personally I love a little corned beef but you really couldn’t ask for a saltier food unless you drink ramen broth.
Susan_Werner
I made this today as well. I didn’t use broth though, just water and about a tablespoon of pickling spice as there was no spice pack with it. I slow cooked it for 8 hrs on low and it was delicious! Not salty at all.
Nearby_Employee_2943
The cabbage probably would’ve taken on some of that salt
el_barto10
Soak the corned beef in a bowl of water overnight to draw out excess salt. It definitely makes a difference.
I also use brown sugar, garlic, and pepper on my beef.
15 Comments
Just fill with water next time, no broth
Did you not care for it?
I mean, it is salt-cured and called salt beef.
Corned beef needs to be brined for a week with Prague powder, then slow cooked.
What exactly is corned beef? I don’t like pink in my meat so I’ve always been afraid of this kind but from what I understand it’s fully cooked meat somehow?
Use low sodium beef broth. You can also rinse off the corned beef to remove some sodium. I’ve never had a salty one. I use low sodium broth and don’t rinse.
On its own, I’d agree with you. But slice that nice and thin, sandwich between two slices of rye bread slathered with 1000 island dressing, some Swiss cheese, and rinsed sauerkraut and you’ve got a delicious hot sandwich after grilling both sides!
I will do mine on the stove and change out the water after an hour and then add my seasonings. I only use water though no broth
Use 1/2 the seasoning packet next time and or skip the beef broth, I find almost all seasoning packets and most pre-made broths to be far too salty. Check the ingredients on the back and you can supplement the actual seasonings minus the salt too. And skip the beer, just use water, beer can add a weird flavor too often when I’ve made it.
If you have leftovers, shred them, put them in a skillet for breakfast and crack an egg or two over them. Maybe with some diced potatos and onions.
Thanks for all the response. This was definitely a cooking lesson for me. And to add insult to it all, the handle on the lid broke off. 😆 Now I have a reason to buy a new crockpot!!
Yeah the “corned” part refers to the corns of salt used to cure it. Personally I love a little corned beef but you really couldn’t ask for a saltier food unless you drink ramen broth.
I made this today as well. I didn’t use broth though, just water and about a tablespoon of pickling spice as there was no spice pack with it. I slow cooked it for 8 hrs on low and it was delicious! Not salty at all.
The cabbage probably would’ve taken on some of that salt
Soak the corned beef in a bowl of water overnight to draw out excess salt. It definitely makes a difference.
I also use brown sugar, garlic, and pepper on my beef.