My favorite cut of meat is by far filet mignon, but it’s also a very expensive cut of meat. Being the Thrifty 000-219 Diva I am, I have learned to cook with less expensive cuts of meat, but have had to learn how to make them tender and just as good as expensive cuts.
In my opinion it’s very hard to mess up filet mignon because it’s a high quality meat, but what about cuts like flank steak? The nice thing about tougher cuts of meat is that they tend to be more beefy in taste and if you learn to cook them right, you won’t only save money, but have an awesome meal.
Here are a few tips for cooking tougher cuts of meat.
1. Slow cook it. I haven’t found a cheap piece of meat that didn’t get tender in the crock pot. I even cook fajita meat like flank steak in the crock pot and it gets super super tender. The crock pot can turn any piece of tough meat into butter.
(On a personal note: If this post can get 100 likes on Facebook, I’ll share my super secret roast recipe that I have NEVER shared in public. Tell your friends.)
2. Marinade it. If you still want to try to grill a steak, but want to buy chuck eye steak instead of ribeye, marinading is a great way to tenderize and flavor meat. My favorite is using Italian dressing and Worcestershire sauce. I always have tender steaks after marinating for several hours.
3. Boil it. I know a lot of cooks are anti boiling meats, but I think this is the perfect way to tenderize tough meat. It works best with chicken parts like legs and thighs which are generally less expensive. Load 000-451 up the water with your favorite seasonings and then finish them on the grill or in the oven. It works great! I love getting the huge bags of split breasts for large groups. They are very cheap, but don’t taste cheap at all.
What are some ways you get meat tender?
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