How to Tenderise Meat
Knowing how to properly tenderise meat will mean that you can get a tasty meal no matter how inexpensive the cut. This article shows several methods.
1- Place the meat between a couple of layers of plastic wrap, or even clean plastic bags, and gently strike with a meat mallet. The meat fibres should loosen however the meat will flatten.
2- Scoring the meat by running repeated cuts down it with a sharp knife will make post cooking cutting easier. This is the least effective means of tenderising meat but it will allow for the meat to keep its shape.
3- A marinade will not only soften the meat, but it will also make it super tasty. Marinades can be made of any ingredients, but the essential ingredient for a tenderising marinade is something acid based i.e. lemon juice, balsamic vinegar or any other vinaigrette. Leave the meat in a zip lock bag with the marinade overnight in the fridge before allowing to come back to room temperature and cooking as desired.
4- Slow cooking is ideal for less expensive, tougher meats, as the low temperature breaks down the fibrous proteins and keeps the meat from going rigid. Place the meat in a roasting or casserole dish with things such as seasoning/flavouring, wine, herbs and an appropriate stock (essential- or at the very least use water), and cooking at a boiling temperature for an extended period of time.
Once tenderised (unless slow cooked), the meat should be cooked as any other piece of meat i.e. bbq, fry, grill etc.