What do you do with your corned beef if it is too salty?

I would try this:

If you wish to eat it as a meat, remove it from its cooking water, cool it and put in the fridge. Next day, place in clean water and bring to a low simmer and let cook very slowly to remove more salt.

If you tried to cook that puppy in very little water, you could also place it in clean water and soak overnight to help remove some of the salt. Corned beef is salty to begin with, but somtimes you do get an extra-salty one--luck of the draw, I guess.

Or, portion it up and use for seasoning potatoes (hash), cabbage or cabbage and potatoes (bubbles and squeak). Slice thinly and use in sandwiches with lots of vegetables, non-salty vegetables.

 
This is already cooked and we served for dinner, that's how I found out it's too salty.

 
Cut it up and use to season beans, hash, greens. You could also try soaking the slices. . .

in cold water for a couple of hours to see if that helps alleviate the saltiness.

I think corned beef hash looks to be in your future, with lots of potatoes.

 
It may not taste quite as overwhelmingly salty in a sandwich also--thin sliced with cheese

and lettuce tomato and mayo?

 
Rec: Creamed Chipped Beef from Cook's Country

I think this might work for you. There is a note on the recipe that chicken broth can be substituted for the corned beef cooking liquid. I've made it and really liked it. In fact, it may be dinner tonight.

CREAMED CHIPPED BEEF
From Cook’s Country Magazine Feb/Mar 2012

Serves 4 to 6.

4 Tbsp. unsalted butter
¼ cup finely chopped onion
4 Tbsp. all-purpose flour
1 tsp. dry mustard
1 tsp. minced fresh thyme
¼ tsp. cayenne pepper
1 ½ cups half and half
1 ½ cups whole milk
1 cup reserved corned beef cooking liquid
2 cups chopped, cooked corned beef
Pinch nutmeg
Pepper
6 slices hearty white sandwich bread, toasted
3 Tbsp. minced fresh chives

1. Melt butter in saucepan over medium heat. Add onion and cook until softened, about 1 minute. Stir in flour, mustard, thyme, and cayenne pepper and cook until fragrant, about 1 minute. Slowly whisk in half and half, milk, and corned beef cooking liquid. Bring to a simmer and cook over low heat, stirring occasionally, until thickened, 6 to 8 minutes.

2. Stir beef and nutmeg into sauce and cook until beef is heated through, about 2 minutes. Season with pepper to taste. Spoon over toast and sprinkle with chives. Serve.
Note:
You can substitute chicken broth for the reserved corned beef cooking liquid.

 
I just finished a little of my corned beef (it was good) and using yours in a twice baked potato

could be really delicious. Just don't salt anything else (as others have mentioned). I add cheese, chopped spinach or chopped broccoli to my 2x potatoes as well as butter and sour cream--and maybe onions. It's a great supper dish. They also freeze

 
me too and mine was also extra salty

I put the last of it in a hash this morning and that came out really good but I didn't add any salt to serve. The corned beef was all the salt it needed.

 
We buy a coned beef processed right here in our town by Premier meats. It is an uncured corned beef

done with celery juice and celery salt, with a few other all natural ingredients. It always comes out moist, and delicious.. this year I tried a crock pot method with only enough water to come up to the half way mark on the roast. It had apple cider vinegar in the water, bay leaves, and the roast was rubbed with brown sugar, garlic, coarse mustard. I roasted my red bliss potatoes with evoo, and coarse grain mustard, carrots were roasted with evoo, nutmeg and something else I cannot recall.(recipe of Ina's) I cut cabbage into wedges, leaving the large core intact on each wedge and browned the wedges in a large, non-stick pan on both sides until caramelized. It was all delicious.

 
sounds great

I did the Pioneer Woman cb/cabbage version with the balsamic reduction on the seared cabbage and I have to say that my sister's crockpot version was a lot tastier.

 
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