The Corned Beef Roast

Last week J went off to inspect a plant, and I had to go buy groceries. Instead of going to Target, I went to a local independent grocery and bought a few things there, including a piece of beef. I picked it because it was inexpensive and had cute herbs and peppercorns adhering to it, which I vaguely associate with roasts, so this evening I hauled it out of the fridge and put it in the oven to cook for an hour and a half at 325. Pretty much everything I put in the oven I cook at 325, unless it is Sculpey. So I take it out, let it rest, and then start to slice it up. It seems to me that the knife is dull, so I switch to another one. I finally manage to whittle off some slices, and then discover that humans cannot chew corned beef unless it has been boiled on low in a kettle for at least three hours, according to the cookbook that J hauled out. Maybe hyenas could chew it, but not humans. Apparently this is because these are the parts of the cow that it stands on, aka the legs; and unlike the rest of the cow, gets some exercise. Now I know.