"Peter" > wrote in message
news:6%Oyg.134893$A8.71775@clgrps12...
>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?


Thanks everyone for the help Like Steve said, it just needs to cook
longer than Salt Beef. The dish turned out great. Not quite the same but
deffinitly a workable substitute.