The secret to tender beef: Choose the right cuts and cook smart
We don't choose beef that often. Why? First, the price, and second, there's a common belief that it needs to be cooked or braised for a long time, and even then it might not be tender. That's not true; you just need to handle it properly. A few tricks were shared with me by a chef friend.
Do you avoid beef because it's too tough? That's not a strong argument. Beef is highly nutritious, containing a lot of protein, iron, and B vitamins. It's important not only to prepare the beef properly but also to choose the right cut of meat.
Choosing the right beef is important
Some popular beef dishes include roulades and stew. When selecting meat for roulades, it's worth choosing young beef with some fat, ensuring the dish will be tender and juicy. Similarly, when preparing stew, it's good to choose pieces of meat with more fat, which will make the dish more aromatic and tender.
How to recognize fresh meat
Beef should be intensely red and elastic. The texture is equally important—the meat must return to its shape after pressing, and its surface should not be slimy. For packaged meat, pay attention to the packaging date and storage conditions. When buying meat without packaging, it's good to check the smell. Fresh and young meat means that the cooking time will be shorter. Here, the tricks from my chef friend will also help.
Beef will be tender faster
Braising: This is the technique we use when preparing stew. The meat needs to be briefly browned, then you can add vinegar and only then pour warm water or broth over it and braise it over low heat. During braising, if you see the meat isn't tenderizing quickly, you can add wine or balsamic vinegar, which positively affects the tenderness of the meat.
Frying: We prepare beef on a skillet, for example, to make steaks. A basic rule is not to salt the pieces of meat, as this will make it tough. The meat should not go straight from the fridge to the skillet; it should be at room temperature. Use as little fat as possible for frying, as beef already contains a lot. The pan must be thoroughly heated.
Roasting: When planning to roast beef, first brown the chosen piece of meat. It benefits from a lower temperature. Although roasting dishes take longer, the meat will be much more tender. Set the oven to 210 degrees Fahrenheit and roast the meat for several hours, as a kilogram (about 2 pounds) of beef needs 3.5 hours to become tender.
Boiling: Beef is great for broths or consommé. You must remember to cover it completely with water. The duration depends on the size and type of meat, but it's generally accepted that it takes an hour and a half.
