anyone has tips to tenderize meat?

Cloves work well, but not sure if you want clove or clove oil.

An old fassioned way is to poke holes in it with a knife or something like that then to cook it like you would normally do. By poking the holes it allows the sauce or whatever you use to get into the meat and allows the meat to breathe. This helps its tenderize your meat just fine.

sprinkle a little salt and pound it out

go to the store and get a meat tenderizer and pound the heck out of it then cook overlow heat for s eveal hours to let the tissues soften, also add some lemon juice would help. also i think in the grocery store you can find a product called tenderizer that uses I think its papaya, but its a food powder you sprinkle on the meat than whomp it good with your steel tenderizer and cook slow so it simmers it will get soft.

just stew with less water and add when it dries to avoid burning... just repeat the process and pour a little bit of salt.... that's the best way without using pressure cooker...

In India and Pakistan, the bettel nut is often used to make the toughest meat soft. Note that I am not saying tender. There is a very big difference between tender and soft. A steak can be tenderized by beating it, but other cuts of meat cannot be made tender without a chemical intervention. Salt, vinegar and marinades are all chemicals in this sense. Whatever you do, the meat will change noticeable for the worse! In my opinion, the only acceptable way to achieve tenderization is a long, slow casserole cooked at the lowest possible setting of your oven for at least 8 hours (best overnight).

There are a variety of tenderizers out there that can break down the meat, but to me it's just a matter of cooking and what cut of meat it is. What are you talking about here? Pork, beef, lamb, what type? If it's a cut of meat with a lot of connective tissue, like a beef brisket, the best way to go about getting a tender cut is cooking it low and slow. For starters, you should never really boil meat. Not only do most people use flavorless water to do this, but the heat is so high that the liquid just completely sucks the moisture out of the meat before the connective tissues break down. So you end up with tender meat, but it's not really juicy and it's not really flavorful. It's like wet jerkey that's easier to chew. You can go with a dry rub of seasoning on meat like this. If it's a tough piece of meat, that means it has fat and connective tissue in it. So you don't even really need liquid. Double wrap it in aluminum foil, put it in a baking pan, and cook it at 300 degrees for a few hours. If it's a piece of meat like flank or skirt steak, the best way to get this meat tender is to cook it medium rare and slice it against the grain. The meat fibers will be really short and easy to chew. As long as it's not a really cheap cut of meat with tons of connective tissue, you really don't need to cook it long. You only have to make sure you cook it to temperature, allow it to rest for at least 30 minutes after finished, and slice it against the grain to make the meat fibers really short.

Lemon will give it flavorful taste and tenderize it. you put in on with other seasonings and refrigerate it. Lemon softens it and gives it a good taste . Real good w/ chicken and pork chops. Vinegar tenderizes meat without any seasonings. leave in for a few hours. Apple juice --marinate for a few hours sweet taste tomato juice-- yes tomato juice, good with round steaks and swiss steaks. After cook with them , the flavors cooks out so you do taste the actual ingredient alone unless you really use a lot. You can also pound the heck out of it to get your aggression out, lol and make some tender meat in the meantime. you can also make your own marinades to suit your taste. I like to poke the meat and flip it a few times throughout the day,.

Why are you going through all that trouble? Can't you get the food prepared by a local restaurant and you collect it? Just joking. For me, the best way is to use a meat tenderizer. I've explained what it is on one of the earlier responses...