The spleen is an organ in the upper left abdomen, which filters blood, disposes of worn-out red blood cells, and provides a 'reserve supply' of blood. It contains both red tissue, and white lymphatic tissue. The major (encapsulated) lymphatic organs are the lymph nodes, thymus and spleen.
Place the brined corned beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot. A three-pound corned beef could take three hours or more to become perfectly tender. Check the meat occasionally, adding more water if necessary. The beef is ready when it pulls apart easily.
Set your cut of beef on top of the wire rack. Then, slide the tray, rack, and beef into the fridge and wait. Wait 2-4 weeks if youâre only looking for added tenderness, 4-6 weeks for that famous dry-aged taste, and 6-8 (or more) weeks if youâre looking to develop some seriously funky aromas and flavors.