Peter wrote:
> "jmcquown" > wrote in message
> ...
>> 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
>
>
> Your question about who appointed me serves no purpose here I
> don't know how corn beef is traditional served and that was not my
> question. I'm trying to apply it to how I want it served as an
> alternative to salt beef which I can not find localy at this time.
>
> Thankfully, you not being the chef, I figured out after a lengthy
> boiling (approx 90-120 minutes for those trying the same), it became
> very tender, eating a bowl of great stew as we speak.

Congratulations! And I've never heard of salt beef, either, but that's
neither here nor there. You are apparently not a good cook or you'd not
have to ask these questions.