Peter wrote:
> I usualy make traditional salt beef stew (east cost stew, newfie
> stew), with salt beef, lots of cabbage, etc. Well, I have been
> having a hard time finding the stuff recently so I purchased corned
> beef instead today, which is similar in its salinity, which gives the
> stew a unique taste, but very different cuts of meat
>
> My issue is, that it's not getting tender as salt beef usualy did, the
> corned beef tastes great but is very tough texture.
>
> My plan at the moment is to cut it in very thin slices instead of
> cubing next time. I think there might be a better alternative?
> Anyone know a good natural way to tenderize corned beef while keeping
> it cubed?

My question is, who appointed you chief cook and bottle-washer? Corned beef
is not served "cubed". It's sliced thinly against the grain after being
boiled or baked or even crock-potted for a long slow cooking time. At least
you got the cabbage part right

Jill