How to soften tough meat through cooking

Sandra Lynn

There are several ways to soften up tough meat and the proper methods listed here will ensure a tender, juicy cut of meat every time!
To soften or tenderize certain cuts of beef such as round steak or flank steak it is recommended that you use a marinade for such cuts. It may also be beneficial to slice the steak along the grain of the meat into long thin strips before marinating them.
This is a recipe for a marinade that works wonders;
1/2 tsp. salt
1 tbsp. white vinegar
1 tsp. soy sauce
2 tbsp olive oil
1 tsp Worcestershire sauce
freshly ground pepper
Mix these ingredients in a bowl and add the meat, sliced or whole.
Let stand in mixture times can vary, but 30 minutes is best.
Then cook according to recipe.Another great way to soften up tough meat especially blade steak or cube steak is to use a tenderizing mallet. They are sold almost anywhere kitchen utensils are sold.
The best way to use the mallet without getting bits of meat all over you, is to cover the steak with plastic cling wrap, then proceed to pound the steak with equal force, until small grooves appear on the surface of the steak. Repeat until entire piece is flattened and covered with crisscross grooves.
Unwrap the cling wrap and proceed to cook according to recipe.
To tenderize other cuts of meat such as liver or tongue it is recommended you braise them.
To braise them is to cook them in liquids. The most common is beef stock, or a mixture of stock and red wine. Then simmer slowly until done and inside is no longer pink. Some cooks add onions, garlic and spices to the braising liquid for added taste.
If you want the perfect baby beef liver it is recommended to soak the liver in milk for approximately 10-15 minutes, before braising.
Certain cuts of meat such as beef brisket are best if boiled. The meat can be very tough to cook otherwise; but one must be careful of the term boiled.
It is not meant as in boil rapidly, you must be careful to let it simmer only.
Cover the meat with fresh cold water,
add vegetables if desired and any seasoning,
Bring the water to a boil,
If there is sediment or gray bubbles in the water, skim it off,
Cover with a lid and lower the heat to simmer,
Cook according to recipe.
It is popular to use a coating of breadcrumbs to help keep fish tender and flavorful; and for poultry to help keep it tender and juicy.
Breadcrumbs can be bought or made with leftover crusts, baked in the oven until crispy and them crushed and seasoned with garlic, paprika, sage, pepper. For fish omit the sage and add dill, or tarragon.
Always dip the fish or poultry in an egg mixture before breading them.
Cook according to recipe.
Game such as venison, rabbit, or moose are very tough meat. It is essential that one does not try to cook fresh killed game. It is imperative that it be hung for a few days before attempting to cook it. This time will also cut down on the strong "gamey" flavor, some dislike.
Roast the game according to your recipe, then if the meat remains tough, it is a good idea to cut the meat up into smaller pieces and cook it again in a casserole or a stew. The meat will then be tender and delicious.
The quickest and easiest method of softening certain cuts of meat is buying a pre-mixed package of meat tenderizer. It is basically an assortment of different spices with gluten, soy, and other ingredients made for convenience only.
There are many different methods used for tenderizing tough meat; the choice is up to you.