How Do You Fix Chewy Meat?

Chewy meat is often a result of tough muscle fibers or improper cooking. Here's how to fix it:

Tenderizing Methods

Several methods can help tenderize chewy meat, both before and after cooking:

Acidic Marinades: Ingredients like lemon juice, vinegar, or wine can break down muscle fibers.
- How to use: Marinate the meat for at least 30 minutes, but no more than a few hours, to prevent it from becoming mushy.
- Example: A red wine marinade for steak, or a lemon juice marinade for chicken.
Salt: A generous sprinkling of coarse salt can help break down proteins, making the meat more tender.
- How to use: Apply salt generously to the surface of the meat at least 30 minutes before cooking. This is often referred to as dry brining.
Mechanical Tenderizing: Using a meat mallet or a Jaccard tenderizer (a tool with small blades) breaks down muscle fibers physically.
- How to use: Pound the meat evenly, being careful not to tear it. For a Jaccard, press it firmly into the meat, covering the entire surface.
Slow Cooking: Low and slow cooking methods like braising or stewing allow tough connective tissues to break down over time, resulting in tender meat.
- How to use: Cook the meat in liquid at a low temperature for an extended period (several hours).

If the meat is already cooked and chewy, you can try these methods:

Slicing Against the Grain: This shortens the muscle fibers, making the meat easier to chew.
- How to use: Identify the direction of the muscle fibers and slice perpendicular to them.
Re-cooking in a Sauce: Simmering the meat in a sauce can help to further tenderize it.
- How to use: Add the meat to a simmering sauce and cook for an additional 30 minutes to an hour, or until it reaches the desired tenderness.
Chopping and Incorporating: Chop the meat and incorporate it into dishes like stews, casseroles, or pasta sauces. This disguises the chewiness.
- How to use: Chop the meat finely and mix it with other ingredients to create a cohesive dish.

Selecting a more tender cut of meat from the start will reduce the likelihood of ending up with a chewy result. Consider cuts like: