Soften the Toughest Beef

Here are some efficient ways to obtain tender and tasty meat from even the hardest cuts of beef:

Use a meat mallet, first:

Using a meat mallet to physically break down the muscle fibers is one of the easiest ways to tenderize tough cuts of beef, such as round or chuck. To flatten and tenderize the beef, lightly pound it on both sides using the textured side of the mallet.

2. Use acid to marinate:

Meat becomes more soft when acids such as vinegar, lemon juice, wine, or buttermilk help break down the tough proteins. Combine one of these acids with oil, garlic, and herbs to make a marinade. For optimal effects, marinate the beef for at least two to four hours, or overnight.

3. Apply an Enzyme for Tenderization:

Some fruits, such as papaya, kiwi, and pineapple, contain natural enzymes that aid in tenderizing beef. You may puree the fruit or include some of its juice into your marinade. With pineapple and kiwi, however, exercise caution as their enzymes work quickly and might cause the beef to become mushy if marinated for an extended period of time (no more than 30 to 1 hour).

4. Slow-Cooking Food:

Long, slow cooking is best for tough cuts of beef, such chuck, round, or brisket. The secret to tender, melt-in-your-mouth beef is to let the collagen in the flesh break down by basting it for many hours at low temperatures (in a slow cooker, oven, or stovetop) in a delicious liquid such as broth, wine, or tomato sauce.

5. Instant Pot:

When beef is cooked sous vide, it is sealed in a vacuum bag and kept in a water bath at a precise, low temperature for a considerable amount of time. This is an excellent way to prepare tough pieces because it lets the meat simmer slowly while retaining moisture, which makes the flesh soft.

6. Salt Massage:

Before cooking, liberally salt the beef and allow it to lay at room temperature for one to two hours. The salt makes the muscle fibers more pliable by drawing out extra moisture and aiding in their breakdown. Before cooking, rinse off extra salt and pat the meat dry.

7. Cut Oppositely to the Grain:

Always cut against the grain when slicing tough portions of beef, such as flank or skirt steak. Because of the shortened muscle fibers, the beef has a more tender texture and is simpler to eat.

8. Cooking under pressure:

Even the hardest beef slices may be tenderized while cooking in a fraction of the time with a pressure cooker. Pour the liquid, season, and add your beef to the pressure cooker. Depending on the thickness and cut of the meat, simmer for 30 to 45 minutes.

These techniques will make even the toughest beef cut into a dish that’s juicy and soft!