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.

I'm not THE chef, but I know how to cook corned beef brisket. Why on earth
would it need to be cubed? Corned beef is sliced across the grain thinly
and served with steamed cabbage and sometimes sliced carrots and cubed
potatoes. I have no idea what you're talking about when you say "cubed"
corned beef.

Jill