Corned beef is a delicious staple in many cuisines, but nothing is more disappointing than when this savory meat turns out chewy and tough. If you’ve ended up with less-than-tender corned beef, don’t worry – there are several tricks you can try to fix tough corned beef and restore it to its melt-in-your-mouth glory.
In this comprehensive guide, we’ll explore the common causes of tough corned beef and provide actionable tips to salvage your dish step-by-step. Read on to become a corned beef revival expert!
What Causes Tough Corned Beef?
Before jumping into solutions, it’s important to understand what causes corned beef to turn tough in the first place. Here are some of the main culprits:
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Overcooking – Brisket, which is used for corned beef, has a lot of connective tissue that needs ample time to break down and tenderize. But cooking it for too long can cause the meat fibers to tighten and toughen.
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High heat – High temperatures cause the proteins in meat to contract, resulting in a tough, chewy texture. Corned beef does best with gentle, moist heat.
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Insufficient moisture – Without enough moisture, corned beef can easily dry out as it cooks, becoming leathery and tough.
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Slicing against the grain – Cutting against the grain shortens the muscle fibers, yielding more tender slices. Slicing with the grain keeps these fibers long and chewy.
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Lower quality cuts – Opt for well-marbled brisket when buying corned beef. Leaner cuts are naturally tougher.
Step 1 – Break It Down Further With Moist Heat
If your cooked corned beef is still tough, the first step is applying additional moist heat. This helps break down connective tissues further for a more tender result.
On the stovetop
- Place the corned beef in a pot and add just enough liquid (broth, beer, water) to cover the bottom.
- Bring to a gentle simmer, cover, and cook for 45-60 minutes, until fork tender.
In the oven:
- Put the corned beef in a baking dish and add 1 cup of liquid.
- Loosely cover with foil and bake at 300°F for 1 hour.
In the slow cooker:
- Add 1-2 cups of liquid and cook on LOW for 2-3 hours, until tender.
Adding aromatics like onions, carrots and celery can enhance flavor. Resist the urge to use high heat, which causes meat to tighten rather than tenderize.
Step 2 – Break Out the Acid
An acid marinade is another great way to tenderize tougher cuts of meat. The acid works to break down and soften collagen and muscle fibers.
- In a bag or baking dish, combine 1-2 cups of acid (vinegar, wine, citrus juice, tomato juice) with some olive oil and dried herbs.
- Add the corned beef, making sure it’s fully submerged.
- Refrigerate for at least 2-3 hours, or up to overnight. This allows the acid to penetrate into the meat.
- Remove the beef from marinade and pat dry. Proceed to cook as desired.
Step 3 – Slice Against the Grain
How you slice the corned beef makes a big difference in perceived tenderness. Always cut against the grain, perpendicular to the muscle fibers. This shortens these fibers for a more tender bite.
If your corned beef was originally sliced with the grain, simply re-slice it properly:
- Turn the slices sideways so you can see the grain direction.
- Carefully cut crosswise against the grain into thinner slices.
- Gently reheat before serving for best results.
Step 4 – Get Creative! Turn it Into Corned Beef Hash
When all else fails, get creative and transform chewy corned beef into crispy, delicious corned beef hash!
- Finely dice or shred the corned beef into small pieces. This helps mask textural flaws.
- Sauté with potatoes, onions, peppers and seasonings until browned and crispy.
- The corned beef almost melts into the hash, while the crispy texture makes it irresistible!
Serve with eggs for breakfast or enjoy on its own for a satisfying corned beef makeover.
Step 5 – Be Proactive! Best Practices for Perfectly Tender Corned Beef
They say an ounce of prevention is worth a pound of cure! Here are some tips to ensure tender corned beef results from the start:
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Choose high quality, well-marbled brisket – This has enough fat to keep the meat moist and tender.
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Cook low and slow – Never boil! Gentle simmering allows connective tissues to break down.
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Maintain moisture – Have enough liquid to cover the meat and keep it from drying out.
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Use a meat thermometer – Cook until fork tender or 195-205°F for best texture.
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Allow to rest – This allows juices to reabsorb so meat stays moist and tender.
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Chill properly – Let meat cool down before refrigerating to prevent toughening.
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Reheat gently – Use moist heat to warm up leftovers without drying them out.
Fixing Tough Corned Beef – The Takeaway
With the right techniques, you can redeem even the toughest corned beef. Break down those resilient muscle fibers with additional moist heat, a good acid marinade and proper slicing against the grain. Turn unsalvageable meat into tasty corned beef hash, and learn preventive practices for perfect results every time.
Now you have all the tools to make sure chewy corned beef is a thing of the past. Go forth and enjoy fall-apart tender, delicious corned beef that will make your Irish ancestors proud!
TOUGH BRISKET RESCUE (GUESTS ON THE WAY) | Richard in the kitchen
FAQ
How do you tenderize tough corned beef?
Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.
Does corned beef get more tender the longer you cook it?
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ThermoProhttps://buythermopro.comHow Do You Know When Corned Beef Is Done? – ThermoProFirmness Check. As corned beef cooks, it will become increasingly tender. Press down on the meat with a spoon or a pair of tongs; it should yield to pressure wi…
How do you salvage overcooked corned beef?
What you’ll want to do instead is to blend the overcooked meat with some flavorful fat and liquid so that it’ll get a semblance of palatability back. Put the beef into a food processor and mix it with some lard and broth (you can emulsify it with some extra cooking oil, too.)
Why is my corned beef still a little tough?
Not filling the pot with enough water.
One of the keys to getting there is the amount of water in the pot. From start to finish, when there’s not ample liquid to cover the meat, your dreams of tender corned beef might be crushed with a tough, chewy result.
How do you fix tough corned beef?
The easiest way of fixing tough corned beef has to be the extended simmering method. So let’s see what steps it entails. Many people believe, the longer you cook corned beef, the tenderer it becomes. That’s not entirely true. Overcooking the meat is what causes the toughness in the first place.
Can you over Cook corned beef?
You can overcook corned beef. If you leave corned beef on the stove for too long, it can be overcooked and become tough. When cooked on high for too long, corned beef will become tough. Can You Over Boil Corned Beef? Yes, you can over-boil corned beef. Boiling corned beef is one of the mistakes commonly made.
Does cooking corned beef make it tender?
Cooking the beef for longer won’t necessarily make it tender. Beef is dense and tends to get tough when overcooked. So, if you cook the meat longer than you’re supposed to, it can become chewy and tough. Using high heat and boiling the corned beef can also toughen the meat. Another reason you may be ignoring is the amount of water.
Can you cook corned beef at a low temperature?
If your corned beef is tough, one of the best solutions is to continue cooking it at a low temperature. Here’s how: Use a slow cooker: Place the corned beef in your slow cooker with some added liquid (broth, beer, or water) and cook on low for an additional 3 to 4 hours.
What happens if you cook corned beef over high heat?
When there is not enough liquid covering the meat, it may come out dry, tough, and chewy. Just so you know, corned beef doesn’t like high heat. Cooking corned beef over high heat for too long makes it tough and chewy instead of soft and tender. You need to simmer corned meat at a low temperature for the best results.
Why is my corned beef tough?
However, a common culinary problem faced by many is ending up with corned beef that is tough and chewy rather than tender and succulent. This often happens due to incorrect cooking techniques, such as boiling over high heat or not allowing enough time for simmering. In this guide, you will learn how to fix tough corned beef on the stove.