"sf" > wrote in message
...
> On Thu, 16 Feb 2012 14:21:50 -0500, "jmcquown" >
> wrote:
>
>> I do par-boil it then put it in fresh water if I'm
>> going to add vegetables to it. I don't mind salt but I don't want the
>> potatoes and cabbage to taste overly salty as a result of the brine.
>
> I've noticed in the last few years that parboiling isn't necessary.
> Maybe it's just a west coast thing, but corned beef isn't as salty as
> it used to be.
>
I haven't bought a corned beef brisket in a couple of years, so I can only
comment on past purchases. Perhaps it is less salty. <shrugs>

Jill