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Jul 24, 2012 10:51 AM
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Pressure Cooker Corned Beef Trouble

Help please on resolving a problem with a tough but tasty corned beef done in a pressure cooker. Facts: meat weight 4 1/3 lbs. Cooked at 15 psi for 50 minutes. in 2 c. beef broth. Internal temp. = 203 degrees at the thickest part and 178 degrees at the thinnest. I don't have the experience to know if I undercooked or overlooked the meat and how to correct it next time.

Thanks for a any suggestions.

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  1. If it's tough, it's undercooked. Next time give it an hour. This one can be saved as well -- give it another half hour or so.

    Overcooked = falling apart into shreds.

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