Certain cuts of beef are tougher than others because of the muscle and connective tissue.
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Certain cuts of beef are tougher than others because of the muscle and connective tissue. High temperature and overcooking can cause any cut of beef to become tough because heat can cause the muscle fibers to contract. When the meat becomes too tough, you need to know how to tenderize cooked meat.
Tenderize a tough roast that's already cooked by pounding it, cutting it against the grain, adding some marinade or commercial tenderizing agents or braising the meat. Reheat cooked beef to at least 165 degrees Fahrenheit to reduce risk of harmful bacterial growth, as advised by the USDA.
Pound or Cut It Up
The basic methods for tenderizing beef make meat more tender — even cooked beef. Pounding the beef with a meat mallet can tenderize steak as it helps to break down the muscle fibers to make them softer.
Cutting against the grain — a common practice for flank steak and skirt steak — results in meat that's easier to chew, and it reduces the meat's toughness. Cutting the meat into small cubes or thin slices helps moisture and tenderizing products to work more effectively.
Add Marinade or Tenderizer
Marinating a tough steak or other piece of beef can make it more tender, according to Michigan State University. Choose marinades that are acidic, such as a marinade containing vinegar or citrus.
According to the USDA, beef can be marinated in the refrigerator for up to five days. Cut the cooked beef into thin strips to help the marinade penetrate the meat fibers to soften them.
Although commercial tenderizing products might help, they're less effective on cooked beef than raw meat. Their tenderizing improves exposed surfaces of the meat, so the middle will remain tough. Using an injector designed for marinades or tenderizer can help these solutions penetrate the meat.
Try Braising to Tenderize Steak
Braising breaks down the collagen, the tissue that connects to meat fiber. This results in softer meat. Braising requires adding moisture, such as broth, wine or ale, to the beef.
Adding vinegar to the liquid in a braising pot or other shallow cooking pot with a tightly fitting lid increases the tenderizing effect. It's important to simmer the meat slowly in the oven at lower temperatures because high heat can make the meat tougher, according to the University of Nebraska-Lincoln.
Tips to Tenderize Cooked Meat
A braising pan or a shallow pot with a lid that fits tightly give the best results for braising. Deep pans allow more steam to form and dilute the meat stock. Using a slow-cooker appliance or simmering the beef in a skillet with a lid that fits also works for tenderizing cooked beef.
Thinly slicing or shredding the beef helps the meat break down faster. Braise or simmer it for at least two hours. Avoid dry cooking methods, such as frying or broiling, or using high-temperature cooking, as these methods can make the muscle fibers contract even more.
FAQs
Tips to Tenderize Cooked Meat
How to tenderize beef that is already cooked? ›
Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat. It adds moisture, but it also cooks the meat.
How to soften over cooked beef? ›
Covering your overcooked steak with a thick sauce or gravy will help balance out the dryness and make up for its lack of flavor. Preferably, the sauce is also warm. Serving the steak warm is important, as cold steak gets even tougher. Warm some water or broth in a pan with some barbeque sauce and let your steak simmer.
How do you cook beef so it stays 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.
Will baking soda tenderize cooked beef? ›
Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.
What is the best liquid to tenderize meat? ›
Simply soak your beef cuts in these natural tenderisers before cooking, and we guarantee the beef will be fall-apart tender!
- 1) Tea. Tea contains tannins, which are a natural tenderiser. ...
- 2) Coffee. ...
- 3) Cola. ...
- 4) Pineapple, pawpaw, figs, kiwis. ...
- 5) Ginger. ...
- 6) Baking Soda. ...
- 7) Vinegar. ...
- 8) Beer or wine.
Overcooked steak can be repurposed and transformed into something delicious.
- Slice it for cheesesteak. ...
- Make a stir-fry. ...
- Get a sharp knife for thin slices:
- Chop it for a terrine. ...
- Thin slice for a cold sandwich. ...
- Chip steak for gravy and biscuits. ...
- Make dumplings, empanadas, pasties, or pierogies. ...
- Board Sauce.
To moisten the meat, give it a marinade in some warm beef broth, and make sure to add broth when reheating. Another option is to use the meat in dishes where it can soak up a rich sauce.
Will beef soften if cooked longer? ›
It depends on what cut of beef you purchased and how you intend to cook it. Generally the longer you cook beef on the grill or in the oven it will dry out. If you braise you're meat like in pot roast or a stew (in other words, where the meat cooks in a liquid) the meat will become tender.
How do Chinese make their meat so tender? ›
While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.
How to Tenderize a Tough Cut of Meat
- Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. ...
- Use salt. ...
- Use an acidic marinade. ...
- Use kiwi, papaya, or pineapple. ...
- Score it. ...
- Slow cook it.
Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.
How to make well done beef tender? ›
The steak will feel soft if it's rare, slightly firmer and springy when it's medium and very firm when it's well-done. Transfer steak to a plate, cover with foil and set aside for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender.
What can I do with leftover roast beef that is tough? ›
Put leftover roast beef to good use and make slow cooker beef stroganoff, as cooking tough meat slowly in liquid tenderizes the tough fibers. To make beef stroganoff, place the tough roast beef in a slow cooker.
How to tenderize a cooked brisket? ›
When the meat has cooled, cut off the fatty top layer. Slice the brisket into 1/4-inch-thick slices and put the slices into a roasting pan. Cover the sliced meat with the defatted cooking liquid and reheat slowly. All the fat is gone and the meat is tender and juicy.
