Some types of tough meats, such as chuck roast, brisket, hanger steak, and flank steak, are not only less expensive than lean cuts of beef but also offer a more tender and flavorful experience when cooked properly.
To achieve optimal tenderness, it is important to pre-treat the meat. From slow and low cooking to salt brining, there are six methods that can help you create tender beef dishes.
Tenderizing the meat can soften it, making it easier to slice and consume. The simplest and cleanest method is to pound the meat before cooking by sandwiching it between a few sheets of plastic wrap or wax paper. While a heavy-duty meat mallet is the preferred tool in the kitchen, there are many other items that can help accomplish this task, such as a rolling pin, Dutch oven, or skillet.
Adding salt to the meat is not just for seasoning – for tougher cuts of meat like choice steaks and roasts, salt aids in breaking down proteins, resulting in a more tender texture. Rather than waiting until just before cooking to season the meat, give it a salt rub about an hour before cooking begins. Then rinse with cold water, pat dry, and start cooking.
For tougher, thinner cuts of beef such as skirt steak, hanger steak, flank steak, and London broil, consider using an acidic marinade for a more tender texture (and added flavor!). To make the marinade effective, it should contain acidic components like vinegar, orange juice, wine, yogurt, buttermilk, or even soda, which can break down the lean meat fibers on the surface. Since only salt can fully penetrate the meat, this method is suitable for thinner cuts. To prevent the meat from becoming mushy, marinating time should not exceed two hours.
It may sound a bit unusual, but it is indeed effective. Fruits like kiwi (as well as papaya, pineapple, and Asian pear) contain enzymes that can tenderize the meat. Kiwi is particularly a good choice as it has a neutral flavor. Only a small amount is needed, so add a maximum of two tablespoons of kiwi per cup of marinade, and do not marinate for too long, or the meat will become mushy. Like other marinades, these fruit-based ones are best for marinating thin cuts of meat, such as hanger steak or thinly sliced chicken thighs.
Similar to scoring a duck breast or ham for the holidays, scoring can also be done on tough cuts like flank steak and hanger steak. Lightly score the meat against the grain in one direction, then in the opposite direction, to cut some of the long muscle fibers, making the meat easier to chew. However, do not expect miracles, as scoring a tough steak will not turn it into filet mignon.
For tough cuts of meat with a lot of connective tissue, such as brisket, chuck roast, and bottom round, slow cooking is the best option. After hours of slow and low cooking, the collagen in these tough meats will eventually break down, leaving behind tender and juicy meat.
Translator’s note: This article was originally published in Chinese language on a cooking website and has been translated and adapted for English readers.