Why did meat go dry?

Question

I cooked a stew in the slow cooker, fried the steak first to seal it then cooked in stock and ale. Why has it gone dry instead of tender? Is there anything I can do to rescue it?

Answer 1

If you "fried" it until it was cooked through, then you killed it right there. If you simply seared it to brown the outside, that is probably not the problem. Searing meat before braising or slow-cooking does not really seal in juices, it simply adds a great deal of flavor in the form of the carmelized crust.

My bet is that you used a cut of meat not really designed for braising or slow cooking. Slow, moist-heat is best for cheap cuts that have lots of connective tissue, which break down slowly to make a most and tender result, giving the falling-apart meat something to fall into, so to speak. Other cuts--which might be leaner or fattier, depending--such as most steaks, don't contain the same amount of collagen and are more likely to dry out or toughen up when cooked this way.

Answer 2

You had to have "Fried" the meat for too long. You only want to sear it to seal in the juices. This should be a fairly quick process. Just until each side is slightly browned. However, when using a slow cooker, it's not really necessary to sear to seal in the juices. The slow cooking process will ensure that your meat be tender and juicy. Don't make it more difficult than it really is. Just put everything in the pot and let it hang out. I don't think there's really anything to do to save it. Go get some fast food and chalk it up to experience.

Answer 3

To rescue the dish:

put meat in microwave bowl, add enough gravy to cover meat. Cook at 60% to 70% power for about 6 minutes. Stir the meat after the first 3 minutes. Let sit for 5 minutes.

Sounds like you fried the steak a tad too long before adding it to the slow cooker. If you want a little brown, do a pan sear. About 1 to 2 minutes per side.

Answer 4

if you cooked in a slow cooker, your meats would be very tender and juicy. you did something worng. maybe the juices dryed out id the stew or you dodnt put enough stock in it, you also could have fried the steak too much and dried it out that even it a stew it will still be dry

Answer 5

You probably fried it at too high a heat before you put it in the crock. When you're browining meat, you just brown it to the point of being browned before putting it in a crock, not too much. Also, if you salted the meat while frying it, that could also make it dry.
And I don't think there's much you can do to rescue it.
Maybe it was just a bad cut of meat or way too lean. I've found that the meats with more fat in them (like the cheap chuck roasts, etc.) work better in a slow cooker than the expensive lean ones. Don't know why.

Answer 6

When using a slow cooker, do not cook the meat first. Put in all ingrediants raw and slow cook them.

Answer 7

Braise the meat longer. Slow cook with a lid on until tender. If you've already added the veggies you might want to separate the meat to braise it longer.

Answer 8

I think that you frying it first and then adding ale may have contributed to the meat drying. Maybe next time you should bake it or at worst broil.

Answer 9

How long has it been cooking? Your heat might not be high enough, you may not have the liquid high enough. I would transfer it to a pot and cover it with liquid and a lid and cook it on the stove top.

Answer 10

NO !!!!!!!