You're using the wrong technique for your cut of meat. Stewing meat is tough and full of connective tissue.
Techniques you can use for these cuts could be braising or stewing, both are variations of slow-cooking in liquid for 1-2 hours. This gives the opportunity for the heat to dissolve the connective tissue into gelatin (which makes for yumminess and also tenderizes the meat).
I also love stews/braises, because you just let it sit. Easiest meal ever.
See this link for more information about braising
How to Braise - A Great Cooking Technique for Home Cooks
Quote:
Originally Posted by petre
hi, i've been cooking beef for a month now ( not every day tho), and til now I still can't cook anything close to a tender juicy beef...every single time it'll be dry, chewy and tough like the stuff they make dildoes from, its really discouraging plus I don't think my teeth could last long if I go on eating this crap...
Obviously i didn't use any fancy beef for my cooking, just stewing steak, but still, certainly they should be tender and juicy at one stage of cooking!!
Initially i just cut the beef into small pieces, and saute them on a dry non stick pan, until they r brown, and I'll add the other stuff...but at the end, the beef will still be chewy and tough, even tho I cooked it close to an hour, and the beef themselves are cut really small..
I've tried frying them in oil, but it didn't make any difference, and just a few moments ago, i tried boiling the beef for 30 minutes, and then saute them for browning, but this turned out worse, with the beef becoming drier and tougher than ever..
Now i'm just clueless what am i doing wrong, is the bcause the beef doesn't have any bones in them? or maybe because i thaw them too quickly? Any suggestions, help and tips will be highly appreciated!
Thanks guys
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