I made corned beef and it's rubbery... Can it be fixed or do I need to toss it?
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What cut of meat did you use and how did you treat it?
Chops is a trusted home cook.
Rubbery or Tough?
HalfPint is a trusted home cook.
Try cooking it low and slow until tender. A slow cooker is handy for this. Or cover and braise in a low oven (~275F) for 4-6 hours.
How did you treat it? A good brining cure for corned beef is really a week to two weeks otherwise it will be tough. Then low heat / slow cooking.
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Well played. You deserve a cookie.
Hint: Things are about to get steamy.
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