Lean cuts of meat may not be as tasty as their fattier counterparts, but they are more economical and are healthier for you. It is important to properly prepare these tougher meats so that they taste just as good as more pricey cuts, and that they come out tender. I use a special ingredient when cooking pieces of lean meat; broth, it adds tons of flavor and is easy to use. Each brand of broth has its own flavor, so try out several kinds to find the one you like the best. Or do as I do and buy what is on sale.

When cooking a lean meat you should first sear in the juices by browning quickly on both sides of the meat. A bit of olive or grapeseed oil in a hot pan will do the trick. Make sure each side is a nice deep brown but so not burn the meat it will not taste as good.

To cook a nice brisket or any similar type of lean chunk of meat cook in a 300 degree oven tightly covered, with broth and water mix or lightly simmer on the stove-top in a pot of the liquid. Add a bay leaf to the liquid along with a dash of allspice and a cut up an onion. Add fresh garlic will add some flavor too. Let the meat cook on low heat for five or six hours or until tender. Use organic or natural broth with added water to cook the leaner pieces of meat, it adds lots of flavor.

Beef stew can be started out the same way but shake the small chunks in a baggie with whole grain flour so each piece is coated thoroughly. Some people will cook the beef fast at a higher degree of heat, but others prefer the slow but sure method. If you do not have time to cook the stew meat, leave it in a crock pot to cook it up in during the day.

Another great method to tenderize and make lean meat tastier is to "corn" it. Take a brisket, round roast, or other tougher piece of meat and put it in a closed container with enough salty water to cover the meat. A bit of whole allspice, peppercorns and a pinch of mustard seeds will add flavor to the meat as it is marinating or "corning". Place in the refrigerator and leave there for a few days. You will have a less salty corned beef that is totally delicious. Experiment with the amount of salt added to the water. You can use broth in place of the water. Just make add a bit more salt.

Other marinades have a vinegar base that will break down the meat and tenderize it. You can use any citrus juice instead of the vinegar depending on the meat and the flavor you are looking to get. Add spices like garlic, Italian herbs, and/or any spices your family likes. Cover the meat with the marinade and set in the refrigerator for at least twelve hours. This will allow your meat to cook up nice and tender and tasty.

Taking the time to pre-tenderize lean meat will have great rewards as will cooking the meat slowly for long periods of time. Broth is a great addition to any recipe you are using to make the meat tastier. A bay leaf, a bit of allspice and peppercorns will add nice flavor too. Preparing lean cuts of meat takes time, but is easy to do, and is well worth the effort.

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