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WHY WHY WHY Did My Corned Beef Come Out So TOUGH?!


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Home Cooking 33

WHY WHY WHY Did My Corned Beef Come Out So TOUGH?!

ZenFoodist | Mar 18, 2010 06:19 AM

Alrighty...so everything came out brilliant from the sauteed cabbage with shallots, roasted carrots, smashed reds with sour cream, Irish cheddar and chives, brown bread, soda bread, trifle etc...But the corned beef. Ugh. DOUBLE UGH. I am not one for boiling it ( I know, I know it should never come to a boil anyway....) and so I bake/steam mine in the oven instead.

I soak the corned beef for a few hours and change the water a couple of times to rid it of a lot of the salt that would come out with boiling, place the CB fat side up on the pan, rub it with the pickling spices and a bit of brown sugar, tent it with some aluminum, fill the bottom under the rack with some beer or water so it steams a bit and then put it in the 350 oven for about 4 to 5 hours. The last 15 or so minutes, I remove the foil and broil a bit adding some more brown sugar if necessary. Cut it thinly across the grain when serving.

Usually it comes out perfectly. This year it loooked gorgeous but was insanely tough.

What gives?

Many Thanks,

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