I made corned beef and it's rubbery... Can it be fixed or do I need to toss it?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.