If you have a tough cut of beef, like stew meat or pot roast, you need to know how to cook it so that it is easier to eat. You want to choose the right method for cooking so that it become tender. Moist heat is the best way to cook tough beef, but sometimes you can use a dry heat method with some preparations to the meat.
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Cook the meat in an oven for a few hours in a flavorful liquid. For beef tips with gravy, place 2 to 3 lbs. of stew meat in a casserole dish. Add one 10 oz. can of mushroom soup. Cover and cook at 300 degrees F for two hours then reduce heat to 250 F for one to two hours. This method makes the meat tender and has a tasty gravy.
Make a 3 to 4 lb. beef pot roast in a crock-pot or slow cooker. You can add spices to the meat such as salt and pepper or a rub, 1/2 cup of water, place in a slow cooker or crock-pot in the morning on low for eight to nine hours. The meat will be tender and ready when you get home from work.
Tenderize the meat for grilling, with a meat tenderizer hammer. Pound the meat so that the head of the hammer completely touches the meat. Continue this over the entire piece of meat. Do this on each side of the piece of meat. Some cuts of meat will become thinner, while some cuts may look the same thickness, but have been tenderized for cooking. This method is best for beef steaks and other flat cuts of tough beef. Grill on a gas or charcoal grill.
Tenderize the meat for broiling. Use the meat tenderizer hammer to pound the flat cut of meat. Add any spices you like or rub. Place in the broiler for the desired amount of time for taste.