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How do you end up with a tender piece of meat without having to spend a fortune at the meat counter? With our tips, it’s easy as can be!
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| Sure, there’s a reason that tenderloin is more expensive than shoulder roast — but if you know a few tricks you can make that less-expensive roast just as tender and tasty! |
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Cook with “Moist Heat”: We use moist heat when we boil our corned beef and cabbage, braise our leg of lamb, or make pot roast on top of the stove, covered in the oven, or in our slow cookers. They all need to be cooked in liquid. And the liquid can be water, chicken or beef broth, and even cola or beer. Cooking meats till they’re tender usually means cooking them at lower temperatures for a longer period of time -- maybe even 2 or 3 hours -- so they end up being fork-tender. |
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Break Down its Fibers: Raw meats can be tenderized by breaking down the tough fibers. An example of this is cubed steak, where butchers actually run it through a machine that inserts many needles, breaking down the fibers so it cooks up nice and tender. It can then be pan-fried or braised and is the type of meat used in the popular dish Swiss Steak. You can do this technique at home by pounding the meat with a meat mallet on a cutting board on a solid counter. There are also hand-held and other mechanical tenderizers on the market that do a super job.
Click here to find out more. |
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Store-Bought Tenderizers: Meat can also be tenderized with spice-type or liquid tenderizers that get sprinkled or poured on. They can usually be found in supermarket spice sections. |
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Tenderizing to a “Tea”: When making beef stew (not a roast), try replacing ¼ of your cooking liquid with strong tea. It’ll cut down on the cooking time while making the meat more tender. |
Beefy Best Recipes:
Cincinnati Chili
Grilled London Broil
Beef with Barley
Old Fashioned Pot Roast
Currant Glazed Prime Rib of Beef
German Style Ribs
Kung Pao Beef |
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