Well that's it...the last corned beef I'll ever make. How can a piece of beef be so tough?!!

After reading what other have to say, I am wondering if you are boiling it to death?

Once it is brought to a boil, heat is lowered and you barely simmer it.
I am going to have to try the oven method...sounds easier with less clean up.

 
This last one was the wrapped-in-foil-baked-at-300 deg method. I've never boiled it...

always a low simmer. Nope, just crossing it off of my list. Along with pizza crust. Not worth the frustration, hours of prep and lousy results. Oh well!

 
I believe you, and don't blame you for swearing it off, but I wonder if maybe the beef was sitting

in salt since last year? Soaking overnight might have helped, particularly if it tasted too salty in addition to too chewy.

 
Every one of them for the last 10 years? If I am ever crazy enough to try again...I'll soak it smileys/smile.gif

 
Tough Corned Beef

When you slice your corned beef, are carving against the grain? The c.beef is extremely tough and stringy otherwise.? My guess is you just boiled the poor thing to death!as has already been stated. Everyone has 1 or 2 things they just can't master. Mine is pancakes!LOL. Everyone makes pancakes except me!!!!

 
I finally had success on Monday night - bought a cheap-o one, braised>>>>

in Irish beer in a tightly covered pan for 4 hours at 225.

I had a bunch of yummy sides leftover from Saturday that I did not want to go to waste. Nothing would taste right with them except corned beef.

 
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