Inexpensive, tasty, economical cuts of meat, such as blade and chuck roasts and steaks, pork liver, pork shoulder, stewing beef, etc., can be fork tender by applying one of the following methods:
  1. Pound thin slices of tough meat with a meat mallet to soften the fibers. When done properly, this corresponds to the “cubing” of steak.
  2. Brush thin slices of meat with equal parts of mixed salad oil and lemon juice and let stand at least 30 minutes or overnight.
  3. Cover large cuts of meat with buttermilk, refrigerate overnight, then drain.
  4. Let meat stand overnight in a marinade made by heating, without boiling, equal parts of red cooking wine and water with 1 sliced peeled onion, 1 peeled section of garlic (optional) and 1 teaspoon of pickling spices per pint. Use part or all of this marinade as the liquid in cooking the meat.