Softening tough meat includes tenderizing with a pounder. Actually you can tenderize any cut of meat but for tender cut, it will compromise the structure which could compromise the moisture retaining properties. A tenderizing mallet can be used to tenderize a cut of meat. A marinate of oils, vinegars, wine, beer, mustards, and spices can also be employed as tenderizing agents. Marinades also add to taste of the meat.

Tenderizing tough meat can also be done by the process of cooking. There are cuts of meat that are known as pot roast or chuck cuts. Round roasts are also used for roasting. For flavor and taste, some people prefer the chuck because it has more fat in it. Some people don't prefer the chuck because of the greater amount of fat in it. The brisket is also roasted because it is very tough. The brisket with the breast plate (bone) is actually very taste if you are lucky enough to get it. Briskets are used in the famous smoked meats. Roasts are done in the oven, at high heat for the first 10 minutes to dry the outer crust of the roast. Once the roast has a crust, lower the heat and roast for a couple of hours. The crust seals in the moisture and makes for a more tender roast.

Stewing is great for tough cuts of meat. Again the chuck cut makes a more tasty stew. Stock bones can also be bought to enhance the stew. Stocks bones are cheap and with little or no meat. The goodness of stock bones is not in the meat but in the essence that is in the bone.

There are many things you could do with a stew. There are hundreds of recipes, even meatless ones. Classical stew starts with a stock adding the tough cut of meat. Cut the meat into small cubes and put into stock. Some people brown their cubes of meat in the skillet in oil. This is done to seal in the moisture. Personally, I prefer to just let the stewing process do the whole work. Stew by nature is moist.

Start of the stewing by going to high heat. Once the stew shows sign of simmering, reduce the heat to low and leave for a couple of hours. Add herbs and spices. Add onions and garlic is you so desire. Add tough tubers like carrots, turnips, potatoes about half an hour before serving. The idea is to just sufficiently cook these tubers without rendering them mush. Add more herbs and spices at this point. This will top the taste and taste testing becomes crucial at this point.

Tough meats are great in taste done properly and they are much cheaper than prime cuts.

Learn more about this author, Jobie Weetaluktuk.
Click here to send this author comments or questions.

---

Add your voice

Know something about How to soften tough meat through cooking?
We want to hear your view. Write now!