When cooking meat, whether it's beef, pork or chicken, or any other of meat, the goal is almost always the same: to make it as tender as possible. There are several different methods of preparation and cooking that can be used to ensure that the meat comes out especially tender. You don't have to be a master chef to create tender meat dishes, but you will need to be patient as slow cooking is involved in making the most tender meats.
Things You'll Need
- Slow cooker
Slow cook meat in a slow cooker for exceptional tenderness. Season 2 lbs. of chicken, steak, or pork, with desired seasonings such as salt, pepper, garlic and herbs. Chopped vegetables can be added if desired.
Add 1 to 2 cups of chicken or beef stock to the pot.
Put the crock pot on the low setting for six to eight hours.
Marinate meat overnight to create tender, juicy pieces of meat. This gives the meat flavor, moisture and tenderizes it. In a zip-close plastic bag, pour one bottle of Italian dressing and add 1 lb. of meat.
Zip and refrigerate the bag overnight. Be sure not to contaminate other items in the refrigerator.
Preheat over to 350 degrees F. Place meat in a baking dish, and discard leftover marinade. Cook for 30 minutes or until meat is fully cooked.
Using a Meat Pounder
Use a meat pounder or tenderizer to tenderize meat. Meat pounders are found in most household stores and grocery stores, and look like miniature hammers. They have two sides - a flat side and a side with prongs. The flat side is to flatten and thin cuts of meat, while the pronged side is used for tenderizing. Lay meat on a cutting board and pound gently with the smooth side of the meat tenderizer to even the meat out. Turn the cut of meat over and repeat.
Pound both sides of the meat evenly with the pronged side of the meat tenderizer. Small dimples should appear when using the pronged side; this is normal. It breaks the fibers in the meat so that cooking is easier and the meat is more tender.
Preheat oven to 350 degrees F. Season the meat as desired and place in a greased baking dish, cover with aluminum foil and bake for 30 minutes or until meat is tender.
Using Beer as a Tenderizer
Use beer as a tenderizer. The yeast in beer breaks down the fibers in meat, making is less chewy and more tender. Lay meat in a dish and pour a can of your favorite beer over the meat.
Cover the dish and refrigerate for up to three hours.
Preheat oven to 350 degrees F. Season the meat and place it in a greased baking dish. Cover with aluminum foil and bake for 30 minutes or until the meat is cooked through.
Tips & Warnings
- Add a zest of citrus fruit to your marinade for a fresh twist.
- Use a darker beer for meat tenderizing; these beers are richer in flavor.
- Never reuse meat marinade.
- Photo Credit Hemera Technologies/Photos.com/Getty Images
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