by Neil Nicol

Created on: February 02, 2009   Last Updated: February 06, 2009

There are several ways in which we can tenderise what are known to be the tougher cuts of meat, from long, slow cooking to marinating. Let us therefore examine them in some detail.

The first point I would consider when debating how to tenderise any form of meat is how I intend serving it. Is presentation going to be important? Do we have to avoid damaging the aesthetically pleasing appearance of the cut of meat or is this irrelevant to our purpose?

If, for example, we have a cheaper cut of steak that we are going to make in to a steak sandwich, the final visual appearance of the meat is very much of secondary importance. It is perfectly acceptable in this situation therefore to effectively bash the meat tender with the special mallets which are available to buy fairly cheaply for this purpose. It is best to lay the meat on a wooden chopping board and cover it with some cling film prior to performing this task. Hit the meat fairly firmly but do not go at it as though you are trying to pound it through the board.

A thick steak for frying and presenting as a steak meal is of course not a cut of meat to which we would apply the above method. The best way to tenderise such as this is by marinating it in liquid.

There are an almost infinite number of different marinating solutions we can employ, largely dependant upon the flavour influences we wish to introduce in to the steak. One such marinade I like to employ for steak is four parts pineapple juice to one part soy sauce. Add a clove of crushed garlic for a little extra flavour and marinate for at least an hour, though preferably two.

Remember never to add salt to a marinade or to meat prior to cooking as it draws the moisture out of the flesh and has the very opposite effect to that which we are seeking.

Slow cooking by stewing or casseroling is the final method I employ for making tough meats more tender. I use this method for such as shin of beef, a very inexpensive and delicious cut of meat but one which is extremely tough if not cooked properly.

I cut the shin of beef in to bite-sized chunks, against the grain of the meat and either stew it very slowly in beef stock, chopped onion and chopped carrot or casserole it in a low oven in similar fashion. The meat in this instance has to be cooked for anything from two to three hours and it will have that melts in the mouth tenderness which we seek.

Three methods, each applying to very different types of meat and circumstances. Select the one which best applies to you and get that tough meat tender.

Learn more about this author, Neil Nicol.
Click here to send this author comments or questions.