I soaked the corned beef in cold water in my fridge for two days changing the water 3 or 4 times a day and this took much of the saltiness out, but I have no idea how much sodium was actually removed. The end product was flavorful and very tender - I simmered in water and dark beer with the pickling spices provided plus a couple bay leafs about 3 hours. It made for a nice St Patty's Day dinner.
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I soaked the corned beef in cold water in my fridge for two days changing the water 3 or 4 times a day and this took much of the saltiness out, but I have no idea how much sodium was actually removed. The end product was flavorful and very tender - I simmered in water and dark beef with the pickling spices provided plus a couple bay leafs. It made for a nice St Patty's Day dinner.
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