Believe it or not, any cut of meat can be juicy and tender. Use the tricks written below and enjoy the food.
These tricks are used by great chefs to tenderize meat and make it tasty.
1. Marinate the meat
If you want the meat to be soft and juicy, and at the same time get a great taste, put it in the marinade for a few hours or overnight. You will not only improve the taste of the meat, but also tenderize it. In order to tenderize the meat with the marinade, it is important that it contains some source of acid, such as vinegar, lemon juice or yogurt, and salt.
2. Pound the meat with a hammer
Do you have a meat mallet in your kitchen? Not only will it help you thin out a piece of meat and because of this it will be thermally processed evenly, but you will also soften the veins.
3. Cut the meat properly
Butchers know very well that the tenderness, appearance and taste of roast meat also depends on the way it is cut before you put it in the pan or on the grill. Carefully examine a raw piece of meat and find out which direction the muscle fibers are moving in it. Cut in the direction of the grain with the knife. In this way, you will shorten them, and the meat will become softer.
4. Cook or bake the meat for a long time at a low temperature
If you want to prepare a tasty goulash from hard pieces of beef shoulder or thigh, it is important to process the meat at a low temperature for several hours. Stews are traditionally cooked for two to three hours at a low temperature, which breaks down the collagen in the muscle tissue of the meat and makes the tough pieces as soft as butter.
