I recently made a corned beef recipe from Bon Appetit. Followed the recipe exactly but still it came out over-salty and too dry. So it didn't go that quickly fresh. Since then, I've cubed it and put it in a soup with carrots and pasta (beef noodle basically), but something about the pickling spices and allspice in the meat preparation prevented the soup from really coming together flavorwise. I still have 2 big chunks of beef left that takes into account its oversalty, pickled, dry self?