How to Make Corned Beef: starting with a packaged product and then making my own

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Joined Jul 28, 2006
Thanks Dan.  This works well with any cured meat.  I've used the same techinque to pull extra salt out of ham too.  I also do not like to cook corned beef in liquid.  In post #11, this thread, I explain the method I use with the pressure cooker, getting really good results every time (salty meat not withstanding).  Looks like the method you describe in post #4, this thread, would work equally well, although it will take considerably longer.  I'm guessing a couple hours, at least? 
 
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