I noticed while making some corned beef today that the temp had reached over 200 Degrees internally, but it was still tough. Anybody have any insight on this? I am cooking a flat cut, simmering in water.
I would have thought at this temp it would be tender.
Was it a name brand, or something you only see around St Patrick's Day......like "Joe's Corned beef".
I used to smoke corned beef at a restaraunt I worked at. All I did was sprinkle some pickleing spice over it and smoke it @ 225F for 3 hours then I would wrap it in plastic wrap and cook it for 3 more hours. It always came out fall apart tender. Thinking about your question now. Perhaps you brought the temp up too quick, or it could be the brand you bought like Thirdeye said.
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