Corned beef baked?
Thanks for the replies for my question. I know how salty it is and knew the boiling was a good way to extract some of those salts...but I think the boil first and finish off with the glaze idea would be interesting to try. I will give all of this info to the "corned beef cook" of this house and let him make his choices. Seriously, he needs a 12 step program for corned beef! I am happy with it as a New England boiled dinner style, onions, potatoes, carrots, celery and cabbage, oh yes and the meat.
Any other idea out there?
I wonder if baking it with lots of liquid, almost braising it, would pull enough of the salt out?