Quick Answer
It is recommended that you do rinse corned beef brisket before cooking it. Rinsing helps remove excess salt and some of the spices from the curing process. This can help reduce the final sodium content and tone down the spices to your taste preferences. A quick rinse with cold water is all that’s needed. Pat the corned beef dry with paper towels before seasoning and cooking.
What is Corned Beef?
Corned beef is a salt-cured brisket that gets its signature pinkish-red color from the curing process. Beef briskets are treated with a salt brine or dry-rub of salt and spices like garlic, bay leaves, cloves, mustard seeds, and coriander. This curing process helps preserve the meat and infuses it with flavor. The term “corned” comes from the coarse salt grains, known as “corns” of salt, used to cure the beef.
Today, most corned beef briskets are cured with a salt and spice brine. The briskets soak in the brine solution for 4-14 days. This allows the spices and salt to thoroughly penetrate and season the meat. After curing, the briskets are then cooked by simmering or roasting to tenderize the meat.
Common Ways Corned Beef is Served
– Sliced thin and served on rye bread for classic New York-style deli sandwiches. Usually paired with spicy mustard.
– Simmered with cabbage, carrots, and potatoes to make the traditional Irish dish Corned Beef and Cabbage.
– Thick slices grilled or pan-fried and served with eggs for Corned Beef Hash.
– Thin slices added to pizza, tacos, nachos, salads, and more for a savory, salty boost of flavor.
Should Corned Beef Be Rinsed Before Cooking?
Rinsing corned beef brisket before cooking is recommended for two main reasons:
1. To Reduce Excess Saltiness
The curing process imbues the meat with a very salty flavor. Rinsing removes some of the surface salt, which reduces the overall sodium content. This can help prevent the finished dish from tasting overly salty. Rinsing for just 5-10 minutes can noticeably decrease the salt level.
If you’re watching your sodium intake, rinsing the corned beef is particularly recommended. Even briefly rinsing under running water makes a difference.
2. To Soften Spice Flavors
Along with salt, the spice blend in the cure also penetrates the meat. While this adds wonderful flavor, some find it overpowering. Rinsing removes some of the surface spices, their flavors become more subtle and balanced after cooking.
If you want a more mildly spiced corned beef, rinsing is an easy way to tone down the spices. This also allows you to add your own aromatics and better control the end flavor.
How to Rinse Corned Beef Brisket
Rinsing corned beef only takes a few minutes. Here is a simple process:
– Place the corned beef in a colander in the sink.
– Run cold water over the brisket for 5-10 minutes. Let the water wash over all surfaces.
– Use your hands to occasionally turn and rotate the brisket under the water. Getting water coverage on all sides helps wash off the salt and spices.
– No need to actively scrub the meat, just let the running water do the work.
– After rinsing, pat the brisket dry with paper towels. Removing excess moisture prevents dilution of flavor when cooking.
– Season with any additional herbs or spices as desired. Mustard glazes also pair well with corned beef.
– The brisket is now ready for roasting, simmering, smoking, or other cooking methods.
Rinsing Tips
– 5-10 minutes is sufficient rinsing time. Don’t over-rinse or the meat’s flavor can become too diluted.
– Cold water rinses best. Avoid hot water as it can start to cook the exterior.
– Rinse just before cooking. Don’t rinse too far in advance then let the meat sit.
– Pat dry after rinsing. Excess moisture on the surface dilutes flavor.
– Trim off any hardened exterior pieces after rinsing. This is hardened from excess curing salts.
Corned Beef Nutrition Facts
Here is the nutrition information for a 3-ounce serving of cooked corned beef according to the USDA:
| Nutrient | Amount |
|---|---|
| Calories | 231 |
| Fat | 15g |
| Saturated Fat | 5g |
| Trans Fat | 0g |
| Cholesterol | 89mg |
| Sodium | 929mg |
| Carbohydrates | 1g |
| Fiber | 0g |
| Sugar | 0g |
| Protein | 29g |
As shown, corned beef is high in sodium due to the curing process. Rinsing before cooking can help reduce some of that sodium content.
High in Protein and Iron
On the positive side, corned beef contains lots of protein, providing 29g per serving. It’s also high in iron and provides about 15% of the recommended daily value.
How Long Does Corned Beef Last?
Properly stored corned beef has the following shelf life:
Raw Corned Beef
– In refrigerator: Use within 5-7 days of opening package
– In freezer: Use within 2-3 months for best quality
Cooked Corned Beef
– In refrigerator: 3-4 days
– In freezer: 2-3 months
Make sure to wrap corned beef well and minimize exposure to air to prevent drying out. Freezing excess corned beef is great for later use in hash, sandwiches, soups and more.
Cooking Methods for Corned Beef Brisket
There are several excellent ways to cook a corned beef brisket after rinsing and seasoning:
Simmering/Braising
Simmer the brisket in broth, beer, or water with aromatics for 2 1/2 – 3 1/2 hours until fork-tender. Often paired with cabbage, carrots, and potatoes.
Roasting
Cook in oven at 325°F for about 1 hour per pound until tender. Use a roasting pan and add 1/2 inch of water or broth.
Grilling
Great for giving a charred crust. Grill over medium heat for 15-25 minutes per side based on thickness. Use indirect heat if brisket is very thick.
Sous Vide
Vacuum seal brisket and cook in water bath at 155°F – 165°F for 18-36 hours depending on size. Finish with quick sear.
Smoking
Delicious way to add flavor. Smoke at 225°F for about 1 hour 15 min per pound. Wrap at stall point and continue smoking.
Pressure Cooking
Cooks corned beef in 1/3rd the time. Add 1 cup broth to pot, cook at high pressure for 60-90 min depending on size.
Serving Ideas for Leftover Corned Beef
Corned beef makes wonderful leftovers. Here are some tasty ways to use up leftover corned beef:
Sandwiches
Pile thinly sliced corned beef on rye bread with mustard and Swiss cheese for delicious sandwiches. Can also use in wraps or paninis.
Hash
Chop and mix with potatoes, onions, bell peppers and spices. Cook in skillet for corned beef hash. Top with eggs.
Tacos
Slice thinly and serve in warm corn tortillas with shredded cabbage, queso fresco, and chipotle crema.
Pizza
Chop corned beef and add to homemade or store-bought pizza. Pairs well with sauerkraut and mustard.
Omelets or Frittatas
Finely dice corned beef and add to egg dishes for a hearty breakfast.
Salads
Toss fork-shredded corned beef into leafy green, grain, or potato salads for protein.
Soups and Chilis
Add chopped leftover corned beef to vegetable soups, bean chilis, pasta dishes, etc.
Conclusion
Rinsing corned beef brisket before cooking is recommended to reduce excess saltiness and tone down strong spice flavors from the curing process. A brief 5-10 minute cold water rinse removes some of the surface seasonings. Pat the meat dry, then add your own aromatics and seasoning as desired. This helps balance flavors and lets you better control the end result. While rinsing is not mandatory, it can improve the finished texture and taste, especially for those monitoring sodium intake. Cook the corned beef using your preferred method, such as braising, roasting, or grilling. Enjoy the brisket fresh, or make creative meals from the leftovers like hash, sandwiches, soups and more.