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Old 03-16-2013, 09:09 PM   #1
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Corned Beef in Beer

As usual I pressure cooked my 3lb. corned beef for 55 minutes.
Let it cool, sliced it. Was very good! BUT TOO SALTY.

I laid all of the slices in my skillet and poured a 12 oz. bottle
of low carb beer over it all and let it set there covered for an hour.
NO heat. That beer took the saltiness out of it. I heated it up
in a 250 oven after taking it out of the beer. It was perfect!

Perhaps this 'secret' is well known to you all, but I feel like I discovered
something wonderful and wanted to share. DH said he could not taste
the beer in it..
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Old 03-17-2013, 07:25 AM   #2
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Thank you for the tip! I didn't know that either! My hubby loves CB and forced me to buy one. I keep looking at it in the fridge. I've never cooked one and I'm scared to attempt it. =)
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Old 03-17-2013, 09:17 AM   #3
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What a clever idea, Barb. Hmmm......Do you think is was some chemistry with beer, per se, or do you think it was just a case of salt leeching out of the meat via osmosis and the same thing would have happened just soaking it in a similar amount of plain water? Very interesting indeed. Either way, thanks for the tip! I'll have to remember this one!
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Old 03-17-2013, 09:52 AM   #4
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I always add a beer to the crockpot or pressure cooker when I do corned beef that way. It tastes good! Glad you found a way to de-salt that meat, Barbo!

I have two briskets in the sous vide, they've been in since yesterday morning at 10 am.
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Old 03-17-2013, 02:30 PM   #5
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I have always boiled it to cut down on salt, then bake with a brown sugar glaze that makes a nice glaze. Of course, I now use the diabetisweet brown sugar and it melts just like regular brown sugar.

Hmmm, I never thought, I could boil it first in the beer instead of water. Will have to try that...
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