Seems it is better for thin cuts but can't hurt to try

Why You Should Tenderize Meat with Baking Soda | Arm & Hammer

Learn how to use baking soda to tenderize meat through a process called velveting, which helps make your steaks, chicken cutlets and game meats jui...

So maybe just cut it thin?

Definitely keen to try anything!

It's called velveting it tenderizes the beef & changes it's texture. Imagine the texture of Mongolian beef in a Chinese restaurant. You have to rinse the bicarb off to reduce the metallic after taste of the bicarb. This will probably also reduce the saltines from the corned beef. Definitely worth a shot.