I made corned beef and it's rubbery... Can it be fixed or do I need to toss it?
What cut of meat did you use and how did you treat it?
Rubbery or Tough?
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.