It was a cheapo brisket on sale for St. Patrick's. I just rinsed it off. I think some of the salt bleed out into the Guinness and broth. The meat wasn't salty.
Steaming it kept it moist. Many recipes I've seen call for chunking the beef and searing in a pan. Not sure why that's necessary.
I've never done that after cooking it traditionally.
The best thing was it was cooked and ready for a reheat so I didn't have to worry about it while tearing it up at the Irish pub.
