Help please on resolving a problem with a tough but tasty corned beef done in a pressure cooker. Facts: meat weight 4 1/3 lbs. Cooked at 15 psi for 50 minutes. in 2 c. beef broth. Internal temp. = 203 degrees at the thickest part and 178 degrees at the thinnest. I don't have the experience to know if I undercooked or overlooked the meat and how to correct it next time.
Thanks for a any suggestions.