Tenderising beef?

[1rovert]

When I cook beef, it always ends up like chewing gum. Any sugestions please?

[lady_p_gold]

Well for a stew I would try a slow cooker, it gets so tender it literally falls apart, that is if you buy good quality braising steak.

[mindimplode]

If you're referring to steak, then you need to rest the meat half way through cooking. This basically means searing the meat first, waiting a few minutes then continuing cooking.

If you're referring to a joint, then cover the meat in silver foil, and cook it very slowly at a low temperature.

Otherwise do as lady-p-gold says and just stick to braising steak in a stew. Can't really overcook it!

[zebra]

Even cheap cuts of beef cook until really tender, its just timing, the longer the better, stewing steak can easily simmer for 3 hours and is just right do it for two hours and it will be chewy etc. just check as you go along and you will know when it is just right. All the better if you cook it and have it the next day.

[Buenchico]

I'm surprised that nobody has mentioned the method which has long been popular with chefs: Wallop it!

Any decent cookware shop will sell you a tenderizing mallet. Using it on a steak is almost compulsory. Using it on other forms of beef can be beneficial. And just using it at all can be incredibly therapeutic!

For stewing steak, braising steak, etc, you can make it really tender just by cooking it for longer. (As Mindimplode has said, you can't really overdo it).

I've often casseroled steak, at Gas Mark 1 or 2, for 5 or 6 hours. Sometimes, when my plans for the day have changed at short notice, the casserole dish has stayed in the oven for over 12 hours. It always tastes great and the meat is really tender. (Try cooking chicken this way, as well. It tastes far better than faster cooking methods).

Chris

[Buenchico]

Oops!

I forgot to post this link:
http://www.ochef.com/358.htm

Chris

[Consie]

Also, if cooking a steak or joint of beef (or any other meat/poultry) don't forget to let the meat 'rest' after cooking. Leave it off the heat for about 5 minutes for a steak or out of the oven for about 15 for a joint. It makes all the difference.

[1rovert]

Thank you all for your help and suggestions, I'll try them all.

[loggy01]

Apparently you shouldn't add salt until after the meat has been sealed as the salt causes the juices to run out, thus making the steak tough.

[Gef]

I know that there are lots of answers but you need to be more specific about the type of beef.