Corned beef is a salt-cured brisket that has been a staple in many cultures for centuries. While delicious, corned beef is also very salty due to the curing process. Soaking corned beef in water before cooking is a vital step to help reduce the saltiness and ensure the meat turns out tender and flavorful. In this article, we’ll explore why it’s important to soak corned beef and how to do it properly.
Overview of Corned Beef
Corned beef gets its name from the “corns” of salt used to cure the meat. It was originally developed as a way to preserve beef before refrigeration. The brisket is rubbed with large grains of rock salt (corns) and spices like garlic, bay leaves, cloves, and peppercorns. It is then soaked in a saltwater brine for 4-6 weeks. This curing process infuses the beef with salt, resulting in a tender, savory meat that can last unrefrigerated for long periods.
While corned beef is traditionally made with brisket other cheaper cuts like round can also be corned. When selecting corned beef choose a piece with good marbling. The fat will baste the meat during cooking, keeping it moist and tender. Flat cuts are easier to slice than point cuts with more irregular shape.
Why Soak?
After curing, corned beef is extremely salty If you cooked it without soaking, the finished dish would be unpalatable Soaking removes some of the excess salt from the beef, allowing its natural flavor to shine. Soaking for the right amount of time balances the saltiness perfectly.
Soaking also rehydrates the meat, allowing it to absorb moisture. This makes the corned beef more tender and juicy during cooking. Dry, unsoaked corned beef will turn out tough and chewy.
Additionally, soaking draws out some of the spices from the cure. This prevents the corned beef from being overly spicy. The spices infuse the meat just enough to provide delicious flavor.
How Long to Soak
Most recipes recommend soaking corned beef for 2-12 hours before cooking. As a general rule, soak for 30 minutes per pound. So for a 3 lb brisket, soak for 90 minutes. For a 5 lb brisket, soak for 2.5 hours.
Soaking for the right duration is key. Too short and the beef will still be very salty. Too long can result in bland, flavorless meat.
Test the corned beef after soaking by cutting off a small slice and frying it. Taste and adjust the soaking time if needed. It should taste pleasantly salty without being overwhelming.
Soaking Tips
- Soak in cold water in the refrigerator. The low temperature inhibits bacterial growth.
- Change the water every few hours to remove released salt.
- Add spices and aromatics to the soaking liquid. They’ll subtly season the meat. Try peppercorns, bay leaves, cloves, allspice berries, garlic, and onion.
- Don’t soak longer than 12 hours or the meat may get too soft.
- Pat dry with paper towels before cooking so the meat browns properly.
Cooking the Corned Beef
After soaking, corned beef is ready for low and slow cooking. Cover with fresh water or broth, add flavorful spices and vegetables, bring to a simmer, and cook for 2.5-4 hours until fork tender. The longer cooking time results in delicious tender beef that pulls apart easily.
Soaking is just the first step to amazing homemade corned beef. When prepared properly, this salt-cured cut becomes an irresistibly savory, melt-in-your-mouth treat. Taking the time to soak removes excess salt for balanced flavor and tender texture. For authentic corned beef flavor, never skip the soaking step before cooking.
What’s the best brine to cure your meat?
Chef Gellman notes that corned beef is traditionally brined or cured using pickling spices, sugar, kosher salt, and pink curing salt. While both Chef’s like to encourage consumers to experiment to see which pickling spices you like the best, most traditional blends often include mustard seeds, cloves, peppercorns, allspice, and juniper berries. The only “must use” according to Chef Gellman is the pink curing salt, which is a preservative made from table salt (sodium chloride) and sodium nitrate.
Now, you can traditionally find all the spices and seasonings at your local market, and some may even have pre-made packets to purchase with corned beef pickling spices! I recommend purchasing at your local Sprouts or Whole Foods (if available) as you can traditionally buy from jars the amounts you need rather than spending a fortune on the larger containers.
Pre-seasoned or self-seasoned: Which should you choose?
For those who need to save some time and purchase a pre-seasoned corned beef, Chef Gellman recommends giving pre-brined beef a “water bath” before preparing it for cooking.
“Given the salt content is traditionally very high in pre-brined packaging, you may need to soak the brisket in two changes of water in a large pot before cooking”, shares Gellman. Essentially, you’d soak the brisket for one hour in a large pot with cool water, then dump the water and repeat one more time to decrease the sodium before cooking. Note: Be sure to place the beef in the pot back into the refrigerator while doing so to maintain proper food safety procedures in place.
Now, for those who are ready to tackle their own self-brine, both Chef Reitz and Chef Gellman agree the longer you can let it cure, the better! Both chefs recommend around 3 to 5 days when curing the beef in a self-seasoned brine, which is right on par with the United States Food and Drug Administration (FDA) recommendation of storing fresh meat no longer than 5 days in the refrigerator. Chef Gellman adds that regardless of whether you choose to brine it for 3 or 5 days, you should be flipping the brisket daily.
Do you need to soak corned beef before cooking?
FAQ
Should I soak corned beef in water before cooking?
Essentially, you’d soak the brisket for one hour in a large pot with cool water, then dump the water and repeat one more time to decrease the sodium before cooking. Note: Be sure to place the beef in the pot back into the refrigerator while doing so to maintain proper food safety procedures in place.
What is the secret to tender corned beef?
Slow Cooking – Slow cooker cooking is a popular and effortless way to cook corned beef that results in tender and succulent meat. The slow cooker, or crock pot, lets you cook food over a long period. This lets the meat absorb the flavors of the cooking liquid and spices.Mar 8, 2023
What happens if you don t rinse corned beef before cooking?
If you’re boiling or simmering your corned beef, skipping the rinse can also create a foamy, cloudy broth as the excess salt and brine interact with the water.
How long to soak corned beef to remove salt?
Place the beef in your pot, cover with cold water and let soak at room temperature for 15 to 30 minutes.
Should you soak corned beef?
Here are some tips to keep in mind when soaking corned beef: Use cold water: Cold water is essential for soaking corned beef, as it helps to prevent the growth of bacteria and keeps the meat fresh. Change the water: It’s a good idea to change the water halfway through the soaking time to ensure even rehydration and to remove any impurities.
Should you rinse corned beef before cooking?
Whether you purchased a pre-brined corned beef or did the process yourself, you will want to rinse the corned beef thoroughly before cooking it. Better yet, soak the meat in clean, fresh water for 15 to 30 minutes after rinsing it to help eliminate residual salinity.
How do you rehydrate corned beef?
Rehydrate the meat: Corned beef is typically cured in a saltwater brine, which can make it dry and tough. Soaking it in water helps to rehydrate the meat, making it more tender and easier to cook. Remove excess salt: Corned beef can be quite salty, and soaking it in water helps to remove some of the excess salt, making it more palatable.
Is soaking corned beef bad for You?
Sodium is an essential mineral for human health, but too much can be harmful. Overnight soaking helps draw out excess salt so that you get all the flavor with less sodium. Additionally, because most corned beef comes pre-salted there are other minerals such as potassium and iron which may be reduced by soaking.
Why is corned beef salty?
Corned beef is salty because it is cured in a brine solution containing a significant amount of salt. This brine helps preserve the meat and enhances its flavor. 2. Can I skip soaking the corned beef?
Does corned beef shrink during cooking?
This is particularly true with corned beef, which tends to shrink significantly during the cooking process depending upon the cooking method employed. A good rule of thumb is to purchase enough meat to serve ¾ of a pound to 1 pound per person.