I've never corned my own corned beef - just bought the prepackaged/pre-seasoned Harris Ranch packages from the market since it's so easy to prepare. The last few times, it has turned out tough/rubbery.

I cover the hunk of beef (with juices and spices from the package) with water and cook in LC over low heat for 2 1/2-3 hours. I figured it was done when a 2-prong slicing fork went fairly easily into the slab of corned beef. The last 2 times, it has come out sort of tough, even with a rubbery feel/chew. The cuts have been pretty lean, and of course you can't really see very well what's inside the package.

What's the problem?
...wrong cooking method
...wrong temperature
...wrong length of cooking
...bad cut of meat
...too lean (what to do?)

Should I pass up a sale for $1.99/lb for the Harris Ranch product?

MsMarm, what cut did you buy and how big was it? I'm probably telling you things you already know. Like you, I cook my corned beef (I buy the flat cuts) in my Le Creuset pots on top of the stove. You have to keep the heat really low which means checking fairly often. As you know, the heat conduction in LC is extremely good. I find I have to be careful since even a low heat with LC can be a little too high if I'm not careful. I monitor the simmering and try to turn the meat every half hour or so in the liquid. My guess is you're either cooking it with too high of a simmer or not cooking it long enough (which is why I'm curious about the size you cooked). Also, did you completely cover it with water when you started?

This is my favorite recipe for corned beef. Again, I prefer the flat cuts. Some feel the point cuts have more flavor but they're way too fatty for me. The flavor in the flat cuts I get is always excellent. The round cuts can be almost too lean. Maybe you could look and see if this recipe differs much from what you're doing. I don't think you'll be disappointed with results of this particular recipe. I just bought a couple flat cuts at Sam's since they were on clearance for $1.99/lb. The brand name is Grobbels.

Corned Beef and Cabbage (Serves 4-6)

1 corned beef (5-6 pounds)
2 onions, studded with 3 whole cloves (onions can be halved or quartered)
4 carrots, peeled and halved
2 ribs celery, halved
4 sprigs Italian parsley

1 green cabbage (about 3 pounds), cut into 6 wedges (See *Note below)
12 small red new potatoes
6 small leeks (white part and 2 inches of green), well rinsed (See *Note below)
6 carrots, peeled and cut into 2 1/2-inch lengths
Salt and fresh ground pepper, to taste
4 T. chopped Italian parsley

Place corned beef in large kettle or dutch oven. Add the onions, halved carrots, celery, and parsley sprigs (use seasoning packet if provided with your corned beef). Cover with cold water and bring to a boil. Reduce heat, cover, and simmer for 2 3/4 to 3 hours, turning beef over in broth every 30 minutes. DO NOT allow water to boil again; keeping at low simmer will ensure tenderness. When it is very tender, remove it from kettle and keep warm.

Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 T. of the chopped parsley. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, 30 minutes.

Arrange beef on warmed serving plater, and surround it with the cooked vegetables. Ladle broth over beef and vegetables, and sprinkle with remaining 2 T. chopped parsley. Optional - serve with Horseradish Cream Sauce (below).

*Note: Keeping the core in the cabbage wedges will help hold them together while cooking. Remove the core before serving. After thoroughly washing, leeks can be tied together with kitchen twine/string; remove for serving.

Horseradish Cream Sauce

This makes 2 cups of sauce. The recipe can easily be halved or quartered, as needed.

3/4 cup whipping cream
1/2 cup mayonnaise
1/2 cup prepared horseradish, drained
2 T. Dijon mustard
Pinch of sugar
Salt and fresh ground pepper, to taste

Whip cream in bowl until it forms soft peaks. Combine mayonnaise, horseradish, and mustard in another bowl. Fold in whipped cream. Add sugar, salt and pepper. Stir well, and transfer to serving bowl.

I did two of them. A while back in my smoker. I will say one thing about cutting the brisket cross grain makes a big difference.

Here's the link if you haven't already looked at it.

http://www.melindalee.com/bb/viewtopic.php?f=3&t=2244&start=75

Yes!

Thanks, Guts and Champagne.

We're also in the habit of using an electric knife to cut slices as thin as possible, but it never comes out as thin as the professional rotary slicers (meat, cheese) in a deli. About the only other meat we use an electric knife for is tri-tip. Well, that's not true - we also use an electric knife for clean cuts of meatloaf.

Not long ago Melinda spoke about tenderness of cuts of meat being variable and not predictable - luck of the draw: some are just gonna be tough and others tender - could this idea apply to cuts like those for corned beef?

Champagne, your recipe looks delicious. From your mise en place, how long in the kitchen until the dish is done?

"Rectangular" sounds like a flat cut. Your cooking time sounds good for a 3-pound piece of corned beef. I usually figure around 45 minutes a pound cooking time, give or take. Weighing the meat down with the bacon press is totally useless, but keeping the lid just a bit ajar is okay. I've done that if I think it's not at a low enough simmer...no problem.

I'm sure Melinda is right about some cuts being tough no matter what. However, I've truly never had that happen with tougher cuts like corned beef or chuck roast. You cook/braise them since they're tough and they become tender.

The time for my recipe basically depends on how big your corned beef is. Prepping the veggies doesn't take much time at all...you can do that in advance. You just have to figure cooking time for the amount of meat, then another half hour or so for the cabbage, potatoes, leeks and carrots. You can also cook the meat a day ahead which works like a charm (and even better!). Strain and save the broth so you can rewarm the meat in it, then cook the veggies. I hope you try the recipe; it's so good. Ask away if you have more questions.

I do mine in the oven as I find it much easier to control the heat. Where are you finding Harris corned beef? Harris is considered to be one of the better producers of meat.