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I am worried that my finished corned beef recipe won't have enough salt, but I am also don't want to add too much. It will be soaking in the crockpot all day. Have any of you used this lower sodium corned beef in recipes and if so, how much salt did you need to add to your recipe to adjust for the salt reduction? I don't want it to be bland.
Shanni wrote:Are you meaning those already pickled ones that are in the sealed plastic? corned beef should be make with beef brisket only not round that just seems not right
Yep, that is what I thought. So the only full sodium option was not an option, for me anyway. My Publix doesn't even carry the regular sodium version of the corned beef brisket, which I found astonishing. I would have bought mine at another store, but they were $2 more per pound in on grocery and sold out at other, so Publix was it.
I noticed that the cut sold as "London Broil" is now from round steak or something instead of flank steak, which is what it always had been. I don't know if this is an industry wide shift or just a regional thing.
This is the one I bought:
http://www.grobbel.com/corned-beef-bris ... ium-choic/
this is the "round" one (at the bottom):
They also sold the brisket cut from that brand, but it was also reduced sodium
Looks like the "round" cut is for people who was a more lean cut.
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