Can Tough Cuts of Meat Be Tenderized by Long Cooking?

Ribs benefit from braising.

Tough cuts of meat can be rendered tender when properly cooked. In many cases, they are then considered to be as delicious and satisfying as more expensive cuts.

Method

Tough cuts of meat benefit from being cooked for a long time at a low temperature in liquid. This method is called braising.

Why the Meat is Tough

Tough cuts of meat come from the most used muscles of animals, such as shoulders and legs. These parts of the animal contain large amounts of a protein called collagen, which makes the meat tough and chewy unless it is cooked in a way that breaks it down.

What Braising Does

Braising meat breaks down the collagen and fat and commingles it with the cooking liquid. The meat becomes tender, rich, and flavorful, and it comes with a ready-made sauce.

Sauce

As the collagen breaks down, it infuses the cooking liquid and gives it depth, body, and a certain unctuous mouthfeel. It also causes the sauce to thicken as it cools.

What Meats Benefit from Braising

Any meat that features a lot of connective tissue can benefit from braising. This includes pork, beef, mutton, poultry or any other tough meat.

References

• The Professional Chef (Eighth Edition); The Culinary Institute of America; 2006