I'm with the other reviewers, I like to boil mine (in the oven) for a few hours on low heat (250F) before roasting. It makes a big difference in the salt content and I can save my broth to par boil my veggies then add to the beef as it roasts at a high heat with the glaze. I cut back on the soy and added a touch of stone ground mustard instead. It was just delicious and I added my parboiled potatoes, carrots and cabbage to the roast for the last 30 minutes or so. Perfection! Thanks for sharing. Just as a sidenote, rinsing the corned beef of the brine coating does not reduce the salt volume that much. A brine is an absorption into the meat, so rinsing the outside only takes off so much of the salt. You really need to rely on a bit of water cooking to draw alot of the salt out.
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I'm with the other reviewers, I like to boil mine (in the oven) for a few hours on low heat...