The Secret to Tenderizing Tough Beef

With no prior experience, you might accidentally purchase tough, chewy older beef. However, by removing the tendons, tenderizing the meat during preparation, marinating it in alcohol or vinegar, or even using sour fruits, and then cooking it slowly over a long period, you can transform even the toughest cut into a tender, delicious meal.

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Meat Preparation

The muscle fibers in meat form tough bundles that can be quite chewy if cut with the grain. Ensure the meat is cut across the grain to make it more tender and easier to chew. This way, you can also easily spot and remove tough white tendons.

Use a meat mallet to pound the meat and break down the muscle fibers, further tenderizing it.

Place the meat on a rack in the refrigerator. The cool, dry air circulating in the fridge will help dry out the meat’s surface, resulting in a more tender texture.

Marinating

Before marinating, treat the beef with acidic ingredients such as lemon, vinegar, kiwi, or pineapple. The acid content in these foods helps break down the muscle fibers, making the meat more tender.

For an overnight marinade, use mustard powder or add a tightly tied bag of white wine or vinegar to the pot while cooking. This will slowly break down the meat’s muscle fibers, making it less tough and more receptive to absorbing flavors during cooking.

Cooking Methods

The cooking time for beef varies depending on the dish you’re preparing.

+ For stews and braises: Older, tougher beef benefits from a 6-8 hour rub-down and a thorough cleaning before cooking. The longer it cooks, the more tender it becomes.

+ For stir-fries: Mix sodium carbonate and meat for a few minutes, then rinse and season for about 20 minutes. Cook over high heat, stirring constantly.

+ For dishes with broth or water: Wait for the liquid to boil before adding the meat. This ensures the meat stays tender and retains its natural sweetness.

Choosing the Right Cut for Each Dish

Even with older, tougher beef, selecting the right cut for each dish is essential, as cooking time and methods can affect the meat’s flavor and texture.

+ Stir-fries: For the best results, choose tender cuts like filet or sirloin. These cuts allow for even seasoning, and quick cooking over high heat without becoming tough.

+ Stews: Cuts with connective tissue, like shank, oxtail, or thigh, remain moist and tender even after extended cooking times, rather than drying out or becoming fibrous.

+ Soups: For a well-rounded flavor, choose cuts with a mix of lean meat and fat, like beef brisket. The fat in the brisket keeps the soup tasty and rich.

With these simple techniques for preparing, marinating, and cooking beef, you can transform even the toughest cut into a delicious, tender meal. Take note of these tips to ensure your beef dishes always turn out mouthwateringly tender.

For more information, see: wikihow.com, giadinh.vnexpress.net

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Frequently asked questions

There are a few effective methods to tenderize tough beef. One popular method is to use a meat mallet or tenderizer tool to physically break down the tough fibers in the meat. Another method is to use a marinade with acids such as vinegar or lemon juice, which help to break down the meat over time. Finally, using a slow cooker or pressure cooker can also help to tenderize beef, as the low and slow cooking process naturally breaks down the fibers.

A meat mallet is a tool specifically designed to tenderize meat. It has a flat surface with small, sharp spikes that help to break down the tough fibers in the meat when hammered. This physical force helps to soften the meat and make it more tender.

A marinade is a great way to not only tenderize beef but also add flavor to the meat. The acids in the marinade, such as vinegar or lemon juice, help to break down the tough fibers in the meat over time, making it more tender. Additionally, the marinade can infuse the meat with flavor, resulting in a more tasty dish.

Yes, both a slow cooker and a pressure cooker can be effective tools for tenderizing beef. The low and slow cooking process in a slow cooker helps to break down the fibers in the meat, resulting in tender meat. Similarly, a pressure cooker uses high pressure and temperature to accelerate this process, tenderizing the meat in a shorter amount of time.

Yes, one additional tip is to ensure that you are cutting the beef against the grain. This means slicing the meat perpendicular to the direction of the muscle fibers. This helps to shorten the tough fibers, making the meat seem more tender. Additionally, allowing the meat to rest after cooking can also help to retain moisture and result in a more tender texture.

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