Making Meat Tender Tips

Making meat tender?? Tips!?

Being a Malaysian and to make the beef rendang for nasi lemak is one of my Malaysian specialty dish. The tip to soften those beef medallion is not using any fruit juice or store bought tenderizer but using a fork, paring knife or a damn knife to break the sinew of the beef tissue. Just poke or make small slits across the meat first before you cubed it. That's it. Breaking the sinew will prevent the sinew to constrict when cooking causing the beef to be tougher but by breaking it up first the meat will be so soft and absorb the gravy better in taste and flavor.

Making meat tender with pressure cooker?

Oh, I LOVE my pressure cooker!

This is how I do it:

1) Wash the meat with warm water (to remove any bone fragments, bone dust, and...well...Who knows who has touched it?)...Just rub it really well on both sides with your clean hands, under the running water...Don't remove the fat, because that makes the au jus...Of course, if you're watching your cholesterol or you just don't want au jus, remove the fat (but the meat will be less juicy)

2) Put the meat (I always use beef, but I would imagine pork would work the same way) in the bottom of the pressure cooker (it should have come with a metal plate-like thing with holes in it, or something that goes in the bottom that the meat goes on top of, so the meat doesn't touch the bottom of the pressure cooker and scorch - If not, yours may be made in a way that scorching isn't a problem - there are so many different kinds of pressure cooker now)

3) Season the meat however you like (I usually just use seasoned salt, but sometimes I use Montreal steak seasoning)

4) Throw your vegetables in on top of your meat - I use potatoes, carrots and onions - I fill the pressure cooker all the way to the top with the vegetables

5) Fill your pressure cooker half full with hot water

6) Seal the pressure cooker, put on the pressure regulator, then turn the stove on high until the pressure regulator starts to jiggle

7) When the pressure cooker starts to jiggle, turn the heat down to medium and let it cook for about 30-45 minutes (for 2-4 pounds of meat - I don't know how big your pressure cooker is, but it probably comes with a list of proper cooking times for various meats and weights), depending on how thick the meat is, how much meat you're using, or how well-done you want the meat to be

8) Remove the pressure cooker from the heat, and make sure that it has stopped jiggling and ALL pressure has been released before you attempt to open it...If you want the pressure to release faster, set the pressure cooker in the sink and let cold water run over the top and side of it (but don't let the water run into any pressure release holes).


Dip hot, buttered, fresh-baked bread or rolls (yeast rolls are the BEST) into your au jus...It's amazing

I hope it works out well for you :)

How to make beef tips tender?

Ok ignore the post that says marinades are mostly acids. Ignore the one that says mustard will tenderize. The post that talks about braising is correct. Take your beef tips and season to your liking. Dredge in a little flour. Then brown on all sides in a skillet or roasting pan. Do this small batches at a time until it is all browned. Add 1 lg or two medium onions julienned to the pan and stir this will start deglazing the pan. Once the onions ave become caramalized add a littlee beer if you like or some beef stock, wine,cognac, or brandy whatever you prefer. to finish deglazing the pan and getting all the brown goodness off the bottom. Add the meat back to pan and cover. Bake at 325 for an hour and check the meat. If it is as tender as you want then I'd add some heavy cream and some mushrooms let simmer until thickened and serve over rice or noodles of choice.

Making meat tender?? Tips!?

Brown/sear your beef in a little oil. Make sure it is all cut into pieces the same size so they cook evenly in the skillet and in the simmering process. Coat the meat with flour before putting it in the skillet.
And don't overcrowd your skillet with meat.. That would make them sit in oil [and absorb it] that has cooled too much to brown the meat, and it takes forever to heat it back up to the right temp.
And yes, trying to cook still frozen meat would make it tough and hard.
When you get it browned, it needs to simmer in fluids to make it tender. And it needs to simmer awhile. An hour or two is not unreasonable. Then continue as the recipe says.
Mom cooked the Sunday pot roast [usually an arm roast] 3 hours, plus browning it. My round steak and gravy recipe says cook it for 2-3 hours. Stew meat is generally tough to start with, it needs time.

How to make beef tips tender?

Adequate ignore the submit that claims marinades are commonly acids. Ignore the one who says mustard will tenderize. The publish that talks about braising is right. Take your red meat suggestions and season to your liking. Dredge in a bit of flour. Then brown on both sides in a skillet or roasting pan. Do that small batches at a time except it is all browned. Add 1 lg or two medium onions julienned to the pan and stir this may start deglazing the pan. Once the onions ave end up caramalized add a littlee beer should you like or some red meat inventory, wine,cognac, or brandy some thing you choose. To finish deglazing the pan and getting all of the brown goodness off the bottom. Add the meat again to pan and cover. Bake at 325 for an hour and examine the meat. Whether it is as gentle as you need then i would add some heavy cream and a few mushrooms let simmer unless thickened and serve over rice or noodles of alternative.

How to make beef tips tender?

It makes a difference in the cut of meat you use also. Sirloin is the best.
Red wine about a cup.
or coke (not diet) its the sugar that beaks down the meat fibers
or spoon of lemon juice & spoon of Worcestershire.

Red wine tips
2 lbs. beef tips
1 whole garlic, chopped
1 lg. onion, chopped
2 cans golden mushroom soup
3/4 c. cooking wine (red only)
1/2 c. water
1 (8 oz.) can mushrooms, drained
Brown beef tips in butter in a large pot. Add other ingredients, simmer on low heat, covered, for 2 hours or until beef tips are tender. Serve on bed of rice or noodles.

OR
Serves 8
* 1/4 cup and 2 tablespoons vegetable oil
* 2 onion, chopped
* 4 pounds cubed beef stew meat
* 4 cups water
* 1/2 cup soy sauce
* 1/2 cup Worcestershire sauce
*1 Tablespoon lemon juice
* 2 teaspoons garlic powder
* 2 teaspoons salt
* 2 teaspoons ground black pepper
* 2 (.75 ounce) packets dry brown gravy mix
* 2 cups water
1. In a large skillet heat oil over high heat. Saute the onion until almost translucent.
2. Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
3. Pour 4 cups water, soy sauce, lemon juice and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
4. Meanwhile combine the gravy mix with 2 cups water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

How to make steak tender?

Actually the thickness of the steak doesn't matter. The first thing you should do is buy yourself a Steak Tenderising Mallet. It will have a lot of little points on each side. If you can't afford a mallet (pretty cheap) then get a dull knife (butter knife) and turn it with blade side UP. Start at one end and gently go up and down the steak and then turning it over and repeating the same motion. You don't have to beat hard, just a consistant motion.

Beat the steak with the mallet on both sides of the steak. Then get some "meat tenderiser" from the grocery store (it's in the spice section). Rub down both sides of the steak. Then, get some really good marinade sauce and put the steak/steaks in a dish, pour marinade over the steak or rub it in and cover with plastic. Let set at least 3 to 4 hours. Steaks will come out juicy and tender.

Another pointer is don't overcook the steak. SLOWLY cook it, even if you like it well done. SLOWLY cook it to ALMOST completion, remembering that once it's removed from the heat it will continue to cook for another 2 minutes.

After following these directions you should have a restaurant quality steak.

How do I make meat tender (for stir fry)?

Cheaper cuts of meat are better and more often than not , marinade. Sometimes adding a teaspoon of vinegar to the marinade helps to tenderise the meat (or lemon juice). Never marinade using this way for longer than about four hours as it can make the meat go off. Most of our meat these days is too fresh and therefore tough to eat so the vinegar/lemon juice helps to age it somewhat. I always do this with the red meat types. Another thing to do is heat your wok up really, really hot until you see smoke coming from it, add a little of your meat, stir quickly to brown, then pop into a hot oven while you're cooking the rest. Do your veggies, add your sauces then add your meat back.