corned beef is TOUGH!!!!

Discussion in 'Food & Cooking' started by lisammmmm, Mar 16, 2011.

  1. lisammmmm

    lisammmmm

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    Im boiling about 4pounds of corned beef been in the water since noon it is now 440 - took them out of the water briefly

    at 4 and discovered they are all tough-

    Made sure I turned water down to simmer as soon as it got hot enough

    Should I simmer longer? is this hopeless?

    Will the meat get tender if I cook it longer?

    HELP!!!
     
  2. phatch

    phatch Moderator Staff Member

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

    bishop

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    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.
     
     
    spoiledbroth likes this.
  4. pcieluck

    pcieluck

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    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.
     
  5. dcarch

    dcarch

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    One hour in a pressure cooker.

    dcarch
     
  6. teamfat

    teamfat

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    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.
     
  7. sarahg

    sarahg

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    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...
     
    Last edited: Mar 17, 2011
  8. chefedb

    chefedb

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    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.
     
    Last edited: Mar 17, 2011
  9. dc sunshine

    dc sunshine

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    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.
     
  10. highlander01

    highlander01

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    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
     
  11. dc sunshine

    dc sunshine

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    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.
     
  12. biker73

    biker73

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    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.
     
    Last edited: Mar 20, 2011
  13. linny29

    linny29

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

    I am sooo wishing I had some leftovers right now!
     
  14. chefedb

    chefedb

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

    cashmerita

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    I love this forum! I found it when searching what to do with my tough corned beef!   I live in the UK and you cannot buy corned beef like you can in the USA.

    I have been making my own in both the UK and South America, but their cuts have no fat!

    I corned my beef brisket for 3 weeks, and then used a slow cooker, following its instructions to cover the meat with a simmering liquid. After 9 hours, it had the right fragrance, but was tough as an old leather shoe! I was so depressed at losing my ingredients, and the STAR of a meal I am preparing for some new friends here in England.

    When someone recommended cooking it further, even in a pressure cooker, I figured, "What can I lose?"

    I added carrots, potatoes, celery and some of the cooking liquid to the pressure cooker. My 2 kg beef (shrunk after brining and slow cooker covered in liquid) sat on top. I set my pressure cooker to 2 bars (top pressure) and cooked for 24 minutes at that heat. I enjoyed smelling the corned beef spices whilst praying that this would work.

    After 24 minutes, I quickly let the pressure out, and let the meat rest for an hour. I just opened the pressure cooker, to find EXCELLENT, TENDER CORNED BEEF that will be perfect in Reubens or in a cooked dinner!

    I cannot thank you enough for your helpfulness. A perfect corned beef with none of the FAT! Thank goodness for pressure cookers and avid cooking virtual friends.
     
  16. kuan

    kuan Moderator Staff Member

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    Glad to see advice from a few years ago is still paying off. :) 
     
  17. nicko

    nicko Founder of Cheftalk.com Staff Member

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  18. chefedb

    chefedb

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    This has been here before. I believe you used the wrong cut of meat plus  you should never really boil a brisket.

          Many markets sell you a bottom round which becomes shoeleather.

       Most supermarket delis use  already cooked cb s  and are bottom round, but are pretreated to be tender .

      A brisket is the best cut whether you pickle it or store bought is the best.  With the one you have I would make corned beef hash.
     
  19. kongfeet

    kongfeet

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    Depending on your definition of "tough", it could just be that what you had was flat cut of brisket, not point cut. I've found that flat cut cannot be made tender however you cook it, due to the lack of marbling and of sinew. Not inedible, but definitely not tender as in "fall off the bone tender". I'd say go with the point cut. With all its marbling, it behaves more like short ribs when braised. 

    Here's a clip I found: 
     
  20. spoiledbroth

    spoiledbroth

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    Boiling water is what it is, cannot exceed 210f unless you're applying a hell of a lot of pressure.. regardless of how hot the flame riding underneath the pot is...! So putting it in the oven is really no better, to my mind.
     
    Last edited: Sep 29, 2014