There are a few ways to soften meat, but the most typical method is tenderizing by the process of cooking. Softening tough meat includes tenderizing with a pounder. A tenderizing mallet can be used to tenderize a cut of meat. A marinate of oils, vinegars, wine, beer, mustards, and spices can also be employed as tenderizing agents. Marinades also add to taste of the meat. So which way you find it best?
To me, stewing is my choice. It is great for tough cuts of meat and the chuck cut makes a more tasty stew. Stock bones which are cheaper can also be bought to enhance the stew. The goodness of stock bones is not in the meat but in the essence that is in the bone.
 |
| A Stewed Dish |
Braising is another method of tenderizing a tough cut of meat. This approach is preferred by may as it allows simmering in an appropriate liquid in order to break down the tough connective tissues within the meat. By just leaving the meat to simmer for hours, you can do things as you let the food cook.
 |
| Braising Meat |
