Frying hard meat until soft?
I bought beef from the farm and roasted it today. But it's really tough and barely edible.
How can I fry it so it's softer? I don't want to boil it.
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Hello usually it is offered in the pan and cooked in the sauce, you can leave it with small heat longer in the pan and cook briefly in the sauce,
When you want to fry briefly, you need to fry a sour, approx. 4 days in fry then it is in approx. 30minutes cooked
You probably fried a piece of meat that is not suitable for short roasting, that is, meat that needs to be poked… cut it to goulash and put a sauce on and then melt the meat in the sauce. You can save it.
Thanks for the answer.
There are still many raw parts. Prepare in this way? It’s the shoulder of the bark. How much sauce and how long? In the pan?
Not all pieces are suitable for short roasting.
In addition, it should be good to fry the fillet dry and lazy with fresh meat.
For short roasting: Roastbeef, Entrecote, Rib-Eye, Filet and T-Bone.
The more fat the meat is, the better it tastes after roasting.
Wet very hot from both sides and then pull from the plate and let it cook at low temperature until it has the desired cooking. This is best done in the oven at about 100°C.
Beef shoulder is a so-called pie.
The meat comes from a much stressed muscle of the bark and is therefore rich in collagen. Such meat pieces are not suitable for short roasting, as they are much too tough as you describe.
To prepare my tasty food from such meat, you have to cook it for a long time. The collagen turns into gelatin at about 70° or you cook such meat over three or even 4 hours you get a dish which is very delicate and wonderfully tastes.
Typical dishes prepared from beef shoulder, plate meat, sour roast or goulash.
“I’ve been breaking the piece for two hours and it’s still not tender…”
I wouldn’t expect that, so I wrote 3 to 4 hours.
Well, I guess I didn’t get it. I’m sorry I had the suspicion you had… 😊 Here on GF you’ll see some “Erstaunliches”
That should be a joke…
Besides, you always write fried. I had made a grenade or cooking. If you mean by frying that it is with a correspondingly much liquid in the frying tube (oven), then that is good. If you mean it’s in an open pan on the stove, then something is really wrong.
Then you fried it wrong, or it is not suitable at all for the pan!
Fact is the farmer has no debt – Rind is a number for himself to prepare .
Eternally long roasts make it worse!
you could steam it in the oven
Then how can I prepare it? It is the shoulder of the bark
You didn’t kill the meat long enough. Beef shoulder takes quite long. Usually 2 – 2.5 hours.