Do you know how to make beef tender?

Question

I love to cook beef. but usually i get the hard beef, and i have to chew it forever. do you know any secret to make the beef tender?

Answer 1

Bash it with a steak hammer.

Answer 2

check the grade of beef that you buy. prime has the most marbling-therefore the flavor and the most tender, next is cab {which i never understood because it means certified Angus beef,-basically a black cow }then comes choice, the one i prefer, it has the right amount of marbling={fat in the lean} the next is select, not as much marbling therefore less flavor and less tender, the last grade is ng or no-grade it is used in institutions and hospitals the armed forces etc. if you buy a lesser grade of beef you will need to tenderize it before cooking and that depends on which cut it is, the chuck is the least tender and usually the cheapest cut, it requires more time at a lower temp to become tender.if it is the loin it is more tender and is best not over cooked. when i cook steaks i put them in a zip lock bag with a tbs of lemon juice and 1/4 cup of oil and add whatever seasoning i am going to want to it ,let it sit for about 45 min then grill it. {cola is also a good tenderizer}

Answer 3

Depending on the type of beef- if it's chuck for example, use a meat tenderizer "mallet" and whack it for a minute or two on both sides. Then sprinkle on some meat tenderizer and let sit, wrapped in fridge for an hour or longer. You could also marinate in oil, spices or a premix you buy.

If it's for stew, then slow cooking until with a fork the meat flakes apart tells you it's done. A lot of times a piece of meat that is tougher needs to be cooked longer than most people realize.

Answer 4

You could either pound the meat with a meat hammer or else use a jacquard which pierces the raw meat with very sharp metal blades. This breaks down the fiber of the beef and makes it very easy to marinate or cook with surface spices. The outcome is deliciously tender. A jacquard can be purchased at any restaurant supply store or a site on the net carrying these items.

Answer 5

If you are working with the tougher cuts of meat try cook them at a low temp for a longer amount of time (braising) using a sauce made of tomatos is best.

Try this

2lbs beef such as london broil
2 large cans diced tomatos
2 Tbs basil
2 Tbs oregano
1 Tbs garlic powder
1 Tbs beef bullion granules
salt to taste

Mix everything together in a baking dish and cover with aluminum foil. Cook it at 300 degrees for about 2 hours.

Slice beef very thinly at an angle. Serve over white rice and pour tomatoe sauce over.

This is a favorite of everyone I have ever made it for.

Answer 6

Different cuts of beef require different cooking methods. Basically, the cheaper the cut, the longer it takes to cook (and more moisture is required during the cooking process to prevent the meat drying out) . Just as you wouldn´t stew a nice sirloin steak (because it doesn´t need a long period of cooking), you shouldn´t try to cook say, silverside, by frying it. So, depending on the type of beef you are cooking (sirloin, rib,rump or other "prime" cuts) you can either roast the joint at 180C for 20-25 minutes per pound plus 20 minutes and leave it to "rest" for at least 10 minutes before serving or:-

for almost all other cuts of beef, you can stew, braise or pot roast them, for at least 2 hours depending on the size of the joint or amount of the pieces used.
If your prime cuts of beef are still tough - change your butcher because it is possible the meat has not been hung for long enough.

Answer 7

If its roast beef you re talking about, drizzle with olive oil and season then roast it to your taste, (rare, medium) etc in a good roasting pan (one of those with a rack in so the meat isn't frying on the bottom). Then take it out to rest and keep warm, (by wrapping in tin foil), for a good 20 Min's. It will carve beautifully. If the beef is still a little tough at carving (which it shouldn't be) then make a good gravy out of the resting juices, some stock a little water and some cornflour to thicken. Then put your beef slices in the gravy and cook for 10 Min's, It ll kill the flavour of the beef but the beef will be soft.

Answer 8

First of all use decent meet not just your tesco beef but like £15 piece of meat from a good shop like a quality butchers or farm shop. Then when buying make sure it looks as brown as you can get not reddish. 3.just for extra tenderness sit it it gravy before and while cook and cook very gently for a long time.

Answer 9

Get braising steak its not expensive, put a little oil in a frying pan, get it really hot then put the steak in, it will spit and frazzle, fry it on both sides until its well browned then place it in an oven dish. Make enough gravy to cover the steak using up the residue in the frying pan(you can add onion, mushrooms etc if you wish)get the oven hot enough to start the gravy boiling slightly, then turn it down and simmer for 2 to 3 hours,make some chips and veg..... delicious.

Answer 10

i usually cook my beef in a liquid some times beer or water put tin foil on top and it is very tender enjoy

Answer 11

mash a kiwi on beef and keep it in fridge for the day it makes beef really tender, another recipe is make a marinade of yogurt olive oil and lemon juice saffron and salt and pepper it is really delicious! and keep for a day in fridge!