I've heard not to rinse it, but I cannot help myself. I think mine still has lots of flavor.

No, I don't rinse mine. Those seasonings are on there for a reason, or at least that's my theory, so I just stick it in a pan on top of the veggies, add liquid and cook it.

Annie

My corned beef comes packed in cryovac....with a separate spice packet to add to the cooking water.
In the "olden days" corned beef was sold directly from the corning liquid, and there was no need to rinse it....but my mother always rinsed or wiped all meat.
Yes...I rinse...if you don't that gook sort of swirls around in the water in a most disgusting way....
Probably no good reason to do that....but I do.
Your corned beef has no flavor? I think your MIL is putting you on!!
Linda C

Well the recipe for my corned beef which I'll be cooking on Saturday clearly says rinse well. And given that in my corned beef thread I was scared off a bit because of the saltpetre I'm using, yes, I'll be following that recipe to a tee and will be rinsing well!

I rinse mine...it's so gross!!!!!!!!!!
My corned beef always tastes just fine.

Linda

I never made it before this week. I rinsed mine, then mixed together yellow mustard and brown sugar. Added a splash of beer to it and spread it on top. Mixed a beer and a cup of water together and poured it over the veggies (carrots and onions). Cooked in a crockpot for 10 hrs. on low.
Jo

I rinse mine over a big seive so I can catch all the herbs/seasonings/etc and return them to the pot.

Past few years I've been buying my CB from Trader Joe's, Niman Ranch brand, a growing cooperative of ranchers that 'raise livestock traditionally, humanely and sustainably to deliver the finest tasting meat in the world.' Trader Joes has rebadged it as their own, if you can't find it next year.

Here is a link that might be useful: Niman Ranch

shaun, don't worry about it, it's just the juices from the meat, drawn out by all that salt. I never rinse, I figure I cover mine with water anyway and I don't do one darned thing with the cooking liquid, although I've tried to use it for soup and it just isn't right...

when I make my own corned beef, I rinse it because it's covered with the rub, too intense if I don't rinse it.

Annie

It never crossed my mind to rinse it! Mine was delicious. Will have leftovers tonight.

I rinse my corned beef then boil it for a minute or 2 to get rid of some salt, then I change the water and proceed with the cooking. I have done this several times and I do not find that the taste of the meat is compromised.

Rinse WELL put a Layer of carrots in Bottom of Big enuff Pot put CB on top of carrots DO NOT ADD WATER Put in Oven 110c let it sit at that temp for 4 hours turn up to 130c let cook for 5 or 6hrs the juices from CB will cover the carrots and some of the CB put lid on pot at start turn CB over after 2 Hrs or 1 Hr as oft as you want DO NOT ADD WATER cook untill done use a litte more heat if you like when its done it will taste like it should from the Juice it was brined in add some spices to that Juice if you want more Spice after it has Developed in the pot in 1 hr the carrots will taste like CB do potatos seperately not good in the brined juices. if you do add water you need to ADD salt to water otherwise it will dillute the flavor need as muh salt as you like the taste of the water if the water is too salty the meat will be too salty make it just right. If NOT COOKED Enuff take out wrap in FOIL DRY with some brown sugar or five spice n sugar n dijon mustard cook in Foil for another hour. Like a Mustard christmas Ham with cloves.

I do rinse well as I find it much too salty otherwise. I then use Ann T's method for cooking.

I know this is an old post but def relevant. I do rinse mine...no problem. Plenty of flavor.

I posted this before, but this has been my go-to method for corned beef for years (courtesy of the Silver Palate duo). Always delish.

Corned Beef and Cabbage (Serves 4-6)

1 corned beef (5-6 pounds...I prefer a flat cut)
2 onions, studded with 3 whole cloves (can be halved or quartered; cloves optional)
4 carrots, peeled and halved
2 ribs celery, halved
4 sprigs Italian parsle

1 green cabbage (about 3 pounds), cut into 6 wedges (See *Note below)
12 small red new potatoes
6 small leeks (white part and 2 inches of green), well rinsed (See *Note below)
6 carrots, peeled and cut into 2 1/2-inch lengths
Salt and fresh ground pepper, to taste
4 T. chopped Italian parsley

Place corned beef in large pot or Dutch oven. Add the onions, halved carrots, celery, and parsley sprigs (use seasoning packet if provided with your corned beef). Cover with cold water and bring to a boil. Reduce heat, cover, and simmer for 2 3/4 to 3 hours, turning beef over in broth every 30 minutes. DO NOT allow water to boil again; keeping at low simmer will ensure tenderness. When it is very tender, remove it from kettle and keep warm.

Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 T. of the chopped parsley. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, 30 minutes.

Arrange beef on warmed serving plater, and surround it with the cooked vegetables. Ladle broth over beef and vegetables, and sprinkle with remaining 2 T. chopped parsley

*Note: Keeping the core in the cabbage wedges will help hold them together while cooking. Remove the core before serving. After thoroughly washing, leeks can be tied together with kitchen twine/string; remove for serving.

Horseradish Cream Sauce (Optional but tasty)

This makes 2 cups of sauce. Easy to reduce if needed.

3/4 cup whipping cream
1/2 cup mayonnaise
1/2 cup prepared horseradish, drained
2 T. Dijon mustard
Pinch of sugar
Salt and fresh ground pepper, to taste

Whip cream in bowl until it forms soft peaks. Combine mayonnaise, horseradish, and mustard in another bowl. Fold in whipped cream. Add sugar, salt and pepper. Stir well, and transfer to serving bowl.

My grandmother never rinsed hers, my mom didnt rinse hers and dont rinse mine. a comment that was left said she doesnt rinse hers because she is right, the salt draws out the juices you see and when its packaged the salt is left to keep draining all the juices out over a goid amount of time till someone like us buys it and at that point all the juicws are pretty much in the bag and all over the cornbeef. Ive been cooking cornbeef since i was 8 and im 37 now! I came out fine just like my kids. lol but its tottally your move just figured a little southern cooking and a little city! Good Luck!