how do you make beef tender

Cook It Slowly

This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.

This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Also used for chicken, it’s a simple, highly effective technique using baking soda that transforms economical beef so it’s incredibly tender in stir fries and stir fried noodles.

It’s a quick and easy method that any home cook can do, any night of the week. No deep frying, no special equipment. This is a game changer!

[dam-video dam-id=”25718″] I think weve all been there: a new recipe or an unfamiliar cut of meat leaves us with a tough, chewy meal. It feels wasteful and it can be pretty embarrassing if it happens during a dinner party. So whats the cause, and how do you make tough meat tender? Well, tenderizing meat isnt as difficult as you might think! With a few tricks, like the ones weve got below, you can have even budget-friendly and unfamiliar cuts super tender with just a little extra effort. Find out how below, and dont forget to ask your butcher about these cuts.

How to cook tenderised beef

Tenderised beef can be stir fried the traditional way – hard and fast on a hot stove in mere minutes – or even deep or shallow fried in oil like in this Crispy Mongolian Beef (pictured below).

Whichever way you cook it, the beef comes out much more tender and juicy than even expensive cuts of beef like beef tenderloin!

The flavour of the beef is not affected by the tenderising. So the beef flavour will only be as good as the cut you use.

Tenderising affects the texture not the flavour of the beef. It has a “velvety” texture. The fibres are softened so you get less “meaty” texture, which is why I only use this technique to tenderise strips of meat and not cubes or steaks which would be a bit too eerie!

Tenderising beef enables you to make fast-cook beef recipes using economical cuts of beef that usually require slow cooking to break down the tough fibres, like in Stews. And it stays tender even if you overcook the beef!

How do Chinese restaurants get their beef so tender??

Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same?

The secret is tenderising the meat. It’s called velveting beef.

Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it!

Cook It Slowly This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.

FAQ

How do you cook beef so it will be tender?

Slow cooking is a great method for tough cuts like chuck roast. Try braising or using a slow cooker to break down the collagen, making the meat tender. Season well, sear the meat first for flavor, then cook it low and slow with liquid (broth, wine, or a mix) until it easily shreds.

What is the secret ingredient to make beef tender?

Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.

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