Am I the only one who has trouble with tough budget meats?

I slow-cooked beef for a long time, but it stayed chewy. What tips do you have for softening cheaper cuts?

2 comments

2 Comments

Did you add enough liquid? Budget cuts need to be basically swimming in broth or a sauce the whole time. I also find a splash of vinegar or some tomatoes in there helps break things down way more than just plain water.

piper_garcia2314h ago

Have you thought about keeping the lid on tight the whole time? If you let steam escape, the liquid cooks off too fast and the meat doesn't get tender. A good seal turns all that broth into a braising party that really softens things up.