How can I cook meat become so smooth not hard to chew?

I think the best way to avoid having tough meat is selecting the type of cut. Cuts that have natural fat in them (marbling) will tend to be more tender and will require less coking time. If you select a tougher cut the it will take it longer to cook in order to be tender. I never had a beef stew with tough meat so I think you should do that. Just put the beef buts and veggies like turnips and potatoes and add the seasoning and let it simmer for a few hours. You can find easy stews recipes on the internet.

A good marinade will help in adding flavor and more moisture to your meat. I seldom fry or ever boil anything. I use my oven for almost every meat I make. if you want a really good flavored moist beef that almost tastes like prime rib, get you a package or two of aujus gravy mix. Pour one package over your meat. Place in the oven about an hour to hour and half later, add your cabbage, potatoes, carrots, greenbeans. I have actually tried new vegetables in this as mom always made her roasts with just the usual potatoes, carrots and greenbeans. I sometimes now add corn, or even broccoli. Just remember moist meat means adding some kind of moisture such as a marinade, sauce, aujus, or even something as simple as a can of cream of mushroom soup. Hope I have given you a few ideas to turn your cooking around. I had 5 children so I have always loved inventing new things to eat. Happy Cooking to you!

i too like you have this problem and i think another problem could be if we fry the meat a little too much, it turns out a little hard. for me anyway. i notice i fry it but just nice and not too much. but if at times, that happens, then what i do is i pour a little more water and let it cook and dry. i find that the mean will be a little softer, not much but a little. boiling the meat or frying it, i think the taste will turn out different because of the way it's cooked. frying tends to harden the meat a little so i tend to use a little water while cooking so it can still be soft. i hope it works out for you.

yes its really hard to cook when its met not smooth.. my friend teach me,, i need boiled it this is in water in few minutes and also need ice water because meat absorved cold water to the meat.. i dont know why just i fallow this.. so yes its true the meat became smooth and not hard to chew..

Slow, moist cooking is the key to having tender meat. Take the meat, put it in a pan with liquid, wrap it tight, and cook at a low temperature (250F-350F)for a few hours.

great idea of cooking,it is so nice to hear that because I am also a cooking fan. to your trouble, I think it is easy to deal with. first you should understand that beef is a little harder than other meat when cooked. so in order to make it more smooth, you had better add some flour and mix beef with flour before cooking. second time of cooking is quite important, you would better cook it in a proper time and never too long. Thirdly, after you finished cooking, it is better to have it when it is hot. and never eat it when it has been cold, if you do that, you must feel it so hard. good luck on you.

There are many ways of tenderising meat to improve the texture on eating it.. You can get meat tenderising gadgets with many fine pins or blades that will make fine cuts all through the piece of meat,making it less tough that way..You can marinate it using herbs and spice marinades that will break down some of the fibres of the meat..or slow cooking will also allow the meat to tenderise during cooking..Good luck trying ideas out!

You could try cooking the meat for a longer period of time at a lower temperature. For this I have good luck using a slow cooker or crockpot. Try a meat tenderizer though it may add more of a salty flavor than you'd like.

Meat, any kind of meat, is tougher than veggies. If you want real tender meat and do not want to spend a lot on expensive cuts, you should think about spending some money only once in a pressure cooker. I salt the meat (not too much, place it in the pressure cooker, and it will be tender to start cooking it with whatever additions you want in no time at all. While you have it in the cooker, you can dice your onions, grate some carrots, find any odds and ends in your fridge and take out the meat and use the same cooker a a normal pot to fry, boil ofr do whatever to the other ingredients. The meat can be used as a whole or sliced the way you want. I would boil the cabagge in another pot as it´s smell is too strong.

I always use lots of onions and of course a pressure cooker will do wonders. but without a prssure pot, just make sure you use lots of white onions. The meat will become faster in a short while.

I often have this same problem so I will be reading through all the answers. Great post!

Usually when I cook the pork, I sliced it and add some egg whites, or just some salep. Then the pork will be smooth and fresh. I am not sure if the beef can be cooked in the same way, but have a try. Good luck!

I have the same problem with the meat because my husband complaint about hard is the meat,and he told me that the problem is that I give too much time to the meat and too high temperature so what I am doing now is to put in a medium temperature and give the meat 20 minutes or twenty fife depending on the quantity.

hello there, I'd like to share some secrets here.. All the members of our family knows how to cook,and our specialty is "Beef Bulalo".. trade secrets of a Beef Bulalo is the tender and delicious meat..To acquire tenderness of any meat especially beef,we don't use pressure cooker when boiling beef instead we cook it in a low fire(usually no less than five hours of boiling)in a covered casserole until we reach the desired tenderness.You will surely catch the true tasty taste of the beef when it is not cooked rush.You may also used malete (meat hammer) to tenderized beef before boiling it especially when cooking beef steak..

To make the meat not hard to chew, is to cut the meat thinner. You can simmer the meat for at least 30 mins. You can also use pressure cooker.