Ok - just ate the corned beef

no, it does not necessarily have to be TOO SALTY.
its like ham, sometimes it is and sometimes it isn't!

--
read and post,
rosie

"nanner" <[email hidden]> wrote in message
news:[email hidden]...
: And DANG is that stuff salty! I can see why ya would only eat it
once a
: year!
:
: I liked it though. The cabbage was good with it and i had some
mustard and I
: liked that too.
:
: Is it always salty? Is it because I bought it already made (ya
know,
: "pre-corned"😉
:
:

My Mother in Law taught me a cool trick. Boil it and change the water,
then boil again and add veggies later. Voila a nice corned beef. It is
way less salty. I have done it with ham too. As for tougher cuts of
beef roast, I season them, let them sit until the salt is melted, I
brown the roast off in a cast iron dutch oven with olive oil in the
pan, add water to cover half the roast and simmer for 3 hours, turning
half way through. You will have the the moistest most tendet roast!!!\

Laureen

rosie read n' post said:

no, it does not necessarily have to be TOO SALTY.
its like ham, sometimes it is and sometimes it isn't!

--
read and post,
rosie

"nanner" <[email hidden]> wrote in message
news:[email hidden]...
: And DANG is that stuff salty! I can see why ya would only eat it
once a
: year!
:
: I liked it though. The cabbage was good with it and i had some
mustard and I
: liked that too.
:
: Is it always salty? Is it because I bought it already made (ya
know,
: "pre-corned"😉
:
:

On Thu, 17 Mar 2005 18:55:41 -0500, "nanner" <[email hidden]>

Quoted message said:

And DANG is that stuff salty! I can see why ya would only eat it once a
year!

I liked it though. The cabbage was good with it and i had some mustard and I
liked that too.

Is it always salty? Is it because I bought it already made (ya know,
"pre-corned"😉

Corned beef is basically meat which has been preserved through soaking
in brine or preserving in salt. In the days when preserving food was
a necessity to survival, these methods were used. Consequently,
corned beef will be salty. As Laureen mentioned, boiling it and
discarding the water multiple times decreases the saltiness.

Still . . . I don't like corned beef! But I do like cabbage!

Kaede

176.5 / 169 / 115
LC since 2/20/05
http://knakao.blogspot.com/

nanner wrote:
|| And DANG is that stuff salty! I can see why ya would only eat it
|| once a year!
||
|| I liked it though. The cabbage was good with it and i had some
|| mustard and I liked that too.
||
|| Is it always salty? Is it because I bought it already made (ya know,
|| "pre-corned"😉

FWIW,

I know my mother used to soak it overnight in the fridge in cold water
before cooking it to reduce the saline concentration.

Peter

nanner said:

And DANG is that stuff salty! I can see why ya would only eat it once
a year!

I liked it though. The cabbage was good with it and i had some
mustard and I liked that too.

Is it always salty? Is it because I bought it already made (ya know,
"pre-corned"😉

It depends. I've had some that were very salty and some that weren't. I
prefer to eat corned beef in a Ruben casserole rather than boiled with
cabbage though so maybe the saltiness is hidden.

Layer of sauerkraut
Layer of shredded corned beef
Layer of shredded swiss cheese
A tbsp or two of caraway seed
Bake or heat in microwave until cheese is melted.
Add a little russian dressing if you want it. Voila!

The carb count will depend on how much of each ingredient you use.
--
Jeri
"Change is inevitable, except from vending machines."

It does help to rinse it off, scrub it actually, and soak it in cold
water overnight.

not being an allspice fan, I prefer the "non-pre-corned".

suzi_cream_cheese

Laureen said:

My Mother in Law taught me a cool trick. Boil it and change the water,
then boil again and add veggies later. Voila a nice corned beef. It is
way less salty. I have done it with ham too. As for tougher cuts of
beef roast, I season them, let them sit until the salt is melted, I
brown the roast off in a cast iron dutch oven with olive oil in the
pan, add water to cover half the roast and simmer for 3 hours, turning
half way through. You will have the the moistest most tendet roast!!!\

Congratulations! You have re-invented pot roast.

Priscilla

Jeri said:

nanner said:

And DANG is that stuff salty! I can see why ya would only eat it once
a year!

I liked it though. The cabbage was good with it and i had some
mustard and I liked that too.

Is it always salty? Is it because I bought it already made (ya know,
"pre-corned"😉

It depends. I've had some that were very salty and some that weren't. I
prefer to eat corned beef in a Ruben casserole rather than boiled with
cabbage though so maybe the saltiness is hidden.

Layer of sauerkraut
Layer of shredded corned beef
Layer of shredded swiss cheese
A tbsp or two of caraway seed
Bake or heat in microwave until cheese is melted.
Add a little russian dressing if you want it. Voila!

The carb count will depend on how much of each ingredient you use.

Surely you cook the corned beef before shredding it and adding it to the
casserole. Just getting the cheese to melt won't be sufficient to cook
the beef.

Priscilla

Priscilla H. Ballou said:

Jeri said:

Layer of sauerkraut
Layer of shredded COOKED corned beef
Layer of shredded swiss cheese
A tbsp or two of caraway seed
Bake or heat in microwave until cheese is melted.
Add a little russian dressing if you want it. Voila!

The carb count will depend on how much of each ingredient you use.

Surely you cook the corned beef before shredding it and adding it to
the casserole. Just getting the cheese to melt won't be sufficient
to cook the beef.

Sorry about that. I just assumed people would realize that the corned beef
would already be cooked. Thanks for pointing that out.