Are you tired of tough and chewy beef ruining your meals?
Do you want to know how to make your beef melt-in-your-mouth tender without using a pressure cooker?
Look no further!
In this article, we will explore five different methods for softening beef that don’t require a pressure cooker.
From using salt to tenderize the meat to marinating it in acidic ingredients, we’ve got you covered.
So, whether you’re cooking a roast, stew, or steak, read on to learn how to make your beef as tender as can be.
How To Soften Beef Without Pressure Cooker?
1. Salt Tenderizing Method
Salt has been used for centuries as a preservative and flavoring agent, but it can also be used to tenderize meat. To use salt to tenderize beef, sprinkle a couple of tablespoons of salt on all sides of the meat and let it sit for at least an hour. For best results, let it sit for 12 hours. After applying salt, place the meat on a wired tray and place it in the fridge uncovered. Bring it to room temperature before cooking and rinse it before following your recipe.
2. Pounding Method
Pounding meat is a physical way to break up the tough protein fibers and make it more tender. Place the meat between two pieces of clingfilm or a clean tea towel and pound it with a meat mallet until slightly flattened. If you don’t have a meat mallet, use a rolling pin instead.
3. Acidic Marinade Method
Acidic ingredients such as vinegar, citrus juices, and even fruit enzymes in marinades can help break down the meat strands. Marinades that contain acidic ingredients not only tenderize your meat but also impart a ton of flavor while doing it. Fruit enzymes like papain in papaya and bromelain in pineapples will do the same thing as citrus juices from lemons, calamansi, and limes. Just add 1 to 2 tablespoons of white vinegar to your cooking liquids, or pierce your meat all over with a fork and then soak it in vinegar for 1 to 2 hours before cooking.
4. Braising Method
Braising is a slow-cooking method that involves cooking the beef in liquid over low heat for an extended period. This method is perfect for tougher cuts of beef like chuck roast or brisket. Simply place the beef into a large pot or Dutch oven, cover it with beef broth or water, add some onions, garlic, and other herbs and spices if desired, bring the mixture to a simmer over medium-low heat and cook, covered, for 2-3 hours or until the beef is very tender.
5. Resting Method
Resting your beef after cooking allows the juices to redistribute throughout the meat, making it more tender and juicy. Let your cooked beef rest for at least 10 minutes before slicing or serving.
Using Salt To Tenderize Beef
One of the most common and effective methods to tenderize beef is by using salt. Salt not only tenderizes the meat but also enhances its flavor. To use salt to tenderize beef, sprinkle a generous amount of kosher salt or sea salt on all sides of the meat and let it sit for at least an hour. For best results, let it sit for 12 hours. After applying the salt, place the meat on a wire rack and place it in the fridge uncovered. This will allow the salt to penetrate the meat and draw out any excess moisture, making it more tender.
Before cooking, rinse the meat thoroughly to remove any excess salt and pat it dry with paper towels. This will ensure that the meat doesn’t become too salty when cooked. Bring the meat to room temperature before cooking to ensure even cooking.
Salt can also be used in combination with other ingredients to create a flavorful marinade. Simply mix salt with herbs, spices, and acidic ingredients like lemon juice or vinegar to create a flavorful marinade that will not only tenderize the meat but also add flavor.
When using salt to tenderize beef, it’s important to use coarse kosher salt or sea salt instead of regular iodized table salt. Coarse salts have larger granules that are better at penetrating the meat and breaking down its tough fibers.
Marinating Beef In Acidic Ingredients
One effective method of tenderizing beef without a pressure cooker is to marinate it in acidic ingredients. Acidic ingredients like vinegar, citrus juices, and fruit enzymes can help break down the tough protein fibers in the meat. Marinades that contain acidic ingredients not only tenderize your meat but also impart a ton of flavor while doing it.
To use this method, simply mix your desired acidic ingredient with your choice of seasonings and spices. You can use white vinegar, freshly squeezed citrus juices like lemon, calamansi, or lime, or even fruit enzymes like papain in papaya or bromelain in pineapples. Mix the marinade for 5-8 minutes and refrigerate until you are ready to cook.
When you’re ready to cook, remove the beef from the marinade and pat it dry with paper towels. Too much marinade could actually toughen the meat, so be sure to remove any excess before cooking. Cook your meat in a non-reactive pan or dish as cast iron and some other metals can react unfavorably with the acid in the tenderizer. Coated non-stick pans or glass baking dishes are ideal.
Marinating beef in acidic ingredients can be an effective way to tenderize tougher cuts of meat like chuck roast or brisket. Just remember to let your cooked beef rest for at least 10 minutes before slicing or serving to allow the juices to redistribute throughout the meat and make it more tender and juicy.
Slow Cooking For Tender Beef
Slow cooking is a great way to soften beef without using a pressure cooker. When using a slow cooker, it’s important to place the meat on the bottom of the cooker, so it’s closest to the heat source. Add your other ingredients and liquids, then set your cooker to “low.” Plan for 6-9 hours of cooking time. This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat.
However, if your beef is still tough in the slow cooker, it’s because you haven’t let the collagen break down. Extend the cook time, make sure there’s enough liquid and keep an eye on the dish. It’s also important to note that meat doesn’t necessarily get more tender the longer you cook it in a slow cooker if you’re using a leaner cut like chicken breast or pork chops. To help keep these cuts moist, decrease the cook time to 2-4 hours.
If you want to use a different method to slow cook your beef, braising is another great option. Braising is a slow-cooking method that involves cooking the beef in liquid over low heat for an extended period. This method is perfect for tougher cuts of beef like chuck roast or brisket. Simply place the beef into a large pot or Dutch oven, cover it with beef broth or water, add some onions, garlic, and other herbs and spices if desired, bring the mixture to a simmer over medium-low heat and cook, covered, for 2-3 hours or until the beef is very tender.
No matter which method you choose, it’s important to let your cooked beef rest for at least 10 minutes before slicing or serving. Resting your beef after cooking allows the juices to redistribute throughout the meat, making it more tender and juicy. With these tips and tricks, you’ll be able to soften your beef without using a pressure cooker and enjoy deliciously tender meat every time.
Using A Meat Mallet To Tenderize Beef
One of the most common methods of tenderizing beef is by using a meat mallet. This tool helps to break down the tough connective tissues and muscle fibers in the meat, resulting in a more tender and flavorful dish.
To use a meat mallet, first, place the beef between two pieces of plastic wrap or wax paper to prevent any mess. Then, use the spiky side of the meat mallet to gently pound the beef, starting from the center and working your way outwards. Be careful not to hit the meat too hard, as this can crush the meat tissue and result in mushy meat.
It’s important to apply just enough pressure to create small indentations on the surface of the meat, indicating that you have penetrated and broken down those tough fibers. Flip the beef over and repeat the process on the other side.
Using a meat mallet is ideal for recipes where you want to make the meat both thin and tender, such as chicken fried steak or steak with beer-braised onions. It’s best to use it on tougher cuts of beef like rib eye, pork chops, skirt steak or boneless chicken.
Remember to use a cutting board that can be well-sanitized or wrap your beef in plastic wrap or wax paper to avoid surface contamination. Using a meat mallet is an effective way to tenderize beef without using a pressure cooker, resulting in a delicious and juicy dish.
Cooking Beef With Moist Heat
Cooking beef with moist heat is one of the best ways to soften tough cuts of meat. This method involves cooking the beef slowly in liquid, which helps to break down the connective tissues and make the meat tender and succulent. There are several ways to cook beef with moist heat, including braising, stewing, and simmering.
Braising is a popular method that involves searing the beef on high heat to create a crust, then cooking it in liquid over low heat for an extended period. This method is perfect for tougher cuts of beef like chuck roast or brisket. To braise beef, simply place the beef into a large pot or Dutch oven, cover it with beef broth or water, add some onions, garlic, and other herbs and spices if desired, bring the mixture to a simmer over medium-low heat and cook, covered, for 2-3 hours or until the beef is very tender.
Stewing is another popular method that involves cooking the beef in liquid over low heat for an extended period. Unlike braising, stewing involves cutting the beef into smaller pieces before cooking. This method is perfect for making stews and soups. To stew beef, simply place the beef into a large pot or Dutch oven, cover it with beef broth or water, add some vegetables like carrots and potatoes, and other herbs and spices if desired, bring the mixture to a simmer over medium-low heat and cook, covered, for 2-3 hours or until the beef is very tender.
Simmering is a simple method that involves cooking the beef in liquid over low heat until it is tender. This method is perfect for making broths and stocks. To simmer beef, simply place the beef into a large pot or Dutch oven, cover it with water or broth, add some vegetables like onions and garlic if desired, bring the mixture to a simmer over medium-low heat and cook, covered, for 2-3 hours or until the beef is very tender.
