Thread: Corned Beef
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Unread 03-17-2009, 04:10 PM   #1
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Default Corned Beef

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.

Any thoughts?
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