corned beef is TOUGH!!!!

Simmer it longer, shouldn't be too much more.

 

Also never boil. In fact this kind of thing is best done in the oven at low temp. Somewhere around 250-300 covered securely for 6-8 hours.
 

 

I prefer to do low-slow braises and boils like that in the oven. I just don't trust a ring of fire to keep a proper temperature.

One hour in a pressure cooker.

 

dcarch

I echo P. Hatch's sentiments about simmering longer. Of course by now the deed is done, no doubt, hope it turned out well.

I'm hoping there's piles of the corned beef packages on sale come March 18th. I want to get a few then soak them in cold water for a day or so with a change or two of the water. This should get some of the excess saltiness out. Then over the weekend throw them in the smoker for the low and slow treatment. We'll see what energy level I attain and just how much gets done. Honest, trust me, I won't be nursing a hangover or anything, not me, I will behave myself.

mjb.

As others have said, let it go a littel longer, checking every 20 to 30 minutes or so.  But the very best way to do this is to finish it off in the oven.  Also, if you are dealing with a very large piece of cornedbeef, cut it into two or three pieces...  Finally, becareful with boiling.  A hard boil can actually cause the meat to toughen considerably...

Edited by sarahg - 3/17/11 at 12:28pm

What cut did you use, Was it brisket, bottom round, Knuckle face, points etc. Brisket bottom plate is the best top of brisket is mostly fatty and stringy but is served with bottom of brisket .Also make sure you slice it correctly , across the grain very thin to medium. Sorry I don't agree with braising or oven cooking. Simmering a long time is the way I go everyone to their own way. For parties carved on floor we used to cook them  then finish in oven with a virginia ham type glaze, but not for St Paddys day.

I concur Chef Ed.  Simmer on the stove for 3 hours for a 2kg piece does it for me.  I carve what's needed for the meal plus a bit, then leave the rest in the warm water in case anyone is super hungry and it keeps moist and warm in there.  Then once we're done, cool and cover, into the fridge for sandwiches the next day.

That's what I was hoping for but there wasn't enough left for even one sandwich!!!!!

 

The corned beef was served w/ cabbage, champ and fresh made Irish Soda Bread with Herbs and later in the evening we had Irish Soda Bread with raisins along with a cup of coffee ..... everyone seemed to love it

 

Hehehe Highlander - I know how it is.  You hope for leftovers but if you cook it well, there just aren't any.  It's hilarious at our place when there's corned silverside and all the trimmings (mash, corn on the cob, peas, french bread, salted butter, buttered peas and carrots, dijonaisse....) on the table served family style, all in bowls and plates on the table - look out for the elbows and serving spoons - it can get dangerous :) Bit like a scene from the "Nutty Professor", including sound effects at times.

 

It ends up a battle royale.

The Tough corned beef problem is solved if you just follow my Lead.  all you have to do is buy a corned beef, no matter size,

 

1) set oven 300 degrees

2) 3 cups of water

3) 3 hours

 

put 2 tablespoons of Picklening Spice for every 3 LBS, cover Don't Peek, it will cut like butter, when a room temperature, we cut the corned beef up

and then I pour what I cooked the corned beef in and throw the cabbage, carrots, potatoes,  in a large pot and cook for 20 min and you are Jake!!!!!!

from Biker73

 

also you have to cut the corn beef across the grain of the meat if you slice with the grain it will be very stringie, and tough what ever type of meat you

cook you have to look at the grain.

The oven is the way to go, slow and low :)

 

I am sooo wishing I had some leftovers right now!

2 Tried and tested brands of corned beef   MOSLEYS   and   HEBREW NATIONAL  not precooked