Easy Peas Recipes

Meat, primarily beef these days, is expensive. Even a “cheap” roast may as well be a “pricey” one. I’ve been watching for sales, weekend deals, and close-date expiration dates on meat in the stores. More often than not, I’ve been looking for those “cheap” cuts of beef – you know. the ones that are tougher cuts of meat. Many of these cuts come from places on the animal that have little fat and more muscle. That translates to meat that cooks firmer, more fibrous, and dry. Here’s a list of tough cuts of meat that are most commonly seen in grocery stores:

• Shank: This area is the leg of the cow and obviously gets a workout. The shank has very little fat. The meat is normally sold with the bone attached.
• Skirt and flank: These long cuts of beef have thin lines of muscle fibers. They come from the underbelly of the cow, and are lean, hard-worked muscles.
• Brisket: Famously brined for corned beef, this cut comes from the chest of the cow. Brisket also contains visible lines of muscle fibers. It’s a tough cut but has more fat marbling throughout than skirt or flank cuts.
• Round: The round roast comes from the rear and back legs of the cow. These muscles are also constantly in use and so are very lean. Round roasts are commonly found in grocery stores and are a popular cut.
• Chuck: Chuck cuts come from the neck or shoulder of the cow. These roasts have more fat and are less tough than the others. However, because of the pattern of muscle fibers in the meat, it can become stringy when cooked. So, although the meat can be made to “fall-apart,” the meat itself usually has a tough chew.

The interesting thing about these meats is that they are full of flavor! Combine that with the value and it’s easy to see why you should give these a try. But then, there is that pesky fact that these are tough meats. What can be done to make meat easier to chew and an overall satisfactory culinary experience? Don’t fret; these techniques can be done by anyone and are easy peas!

1. Marinate
   Marinating is a tasty and easy way to break down the fibers in meat. There are some things to note. Marinades that successfully break down meats have salts, sugars or acids. These include citrus fruits, vinegars, soy sauce, and of course, salt and sugar. Marinades normally take a long time to penetrate beef, so plan on a number of hours or even overnight. Also, bear in mind that marinades will not soak through the entirety of a thick cut of meat, just the exterior layer.
2. Brine
   Brining is a long-term soak of meat using a salt and sugar solution that could include other spices and herbs. It is similar to a pickling process. The process could take just a few hours to a couple of days depending on the brine recipe and the cut of meat.
3. Manual/mechanical tenderizing
   This method is the usual way to treat a cut of meat that only needs a little help to make more tender. In the store or butcher shop, a mechanical tenderizer pokes small holes all over the meat, breaking up the fibers. For example, cube steak is actually a thinner cut of round steak or a similar cut that has been mechanically tenderized.
   At home, you may use a meat mallet to pound and pulverize the outside fibers of the meat. This method works for thin cuts of meat, like steaks and filets. For roasts and larger cuts, pounding will do little good. You can also use a log-tined fork to poke many holes in meat, like mechanical tenderizing would. Again, larger, thicker meats like roasts need extra help to become tender.
4. Velveting
   This method is common in Asian cooking and delivers “velvety” results! Velveting is the process of dredging thin slices or small cubes of meat in baking soda and letting the meat sit for about one-half an hour. Instead of being an acid, baking soda is highly alkaline. This changes the chemical structure of the meat, breaking down fibers (see Pumpkin Spice and the Most Tender Steak). This method of tenderizing is so effective, that you should only “velvet” the meat for the time specified, and rinse the meat well afterwards before cooking. Otherwise, the meat will have an off flavor from the alkaline in the baking soda.
5. Slicing techniques
   Any tough meat, even after applying tenderizing methods, benefit from being sliced against the grain after cooking. For example, flank steak is most tender when sliced thinly against the grain.
   Some roasts don ‘t slice easily (like pot roasts) and are better torn or shredded. This is great for using meat in casseroles or for pulled meat sandwiches.
6. Slow cooking
   This method is probably the most popular way to cook tough meat, especially large cuts. This method is not the best way to cook thin meats like flank or filets, which do better having been marinated and then quickly seared. Slow cooking can be done in a crock pot or a low, slow oven. The long cooking time gently breaks down the meat’s structure. The key to success is in understanding that moisture makes the difference.
   In a crock pot or slow cooker, liquid must be maintained throughout cooking. The liquid replaces the missing fat in tougher meats. The liquid also soaks into the fibers, helping to “stretch them out.”
   In an oven, the meat is tightly wrapped in aluminum foil and baked at a very low temperature for a number of hours. Very large cuts of meat can be cooked this way overnight, even. the foil wrap keeps heat inside the meat and traps much of the moisture. Sometimes, a pan of water is placed under the baking pan during cooking and refilled as necessary. This creates a moist environment for the meat to cook in (This is my favorite way to cook fresh brisket).
   Meat can be slow cooked on top of the stove also, but it is best to brown the meat first, then stew in broth on low heat – and c0vered with a tight lid. Checking the level of liquid often and adding as needed is crucial to get a tender result at the end of cooking.
7. Pressure Cooking
   Pressure cooking is something like the crock pot method, but a lot quicker. Steam pressure in the cooking pot forces moisture and heat into the food. This breaks down very tough meats, including innards. Be sure to read the instructions carefully before using a pressure cooker and keep an eye on the pressure gauge. Modern pressure cookers seem easier to use than the old-style ones, but my old cast iron one works great for me. Just get to know your pressure cooker and follow the directions.
   Note: “instant pots” are similar to pressure cookers since they have the same “pressure” function. Check the instant pot manual for its specific use, and keep in mind the size of the meat you’re cooking. In some cases, instant pots may not give the same results as a stand-alone crock pot or pressure cooker.

The type of tenderizing process you use for tough meat depends on a few things. What cut of meat are you using and what thickness is it? How does the meat separate after being cooked (does it slice easily or shred?) What tools do you have at home? How much time do you have to cook? Are you able to do long-term marinating or cooking? What is your meat budget?
Consider these things when choosing a recipe and then give these techniques a try. You can even use multiple techniques for the same recipe for tender, delicious results. Tough meat can be a thing of the past. Keep checking our site and YouTube channel for more recipes, tips and techniques.