How To Make Any Beef Cut Tender Without Doing Anything

You can do chores and other tasks as it tenderizes.

Everyone wants to make a dish that is delicious and appetizing for their family. However, not everyone will take the time to cook food right and sometimes, that’s the difference between a great dish and an ordinary one. Cooking meat until it’s tender is one such task that a good cook is willing to wait for. 

You can do it at home, too! You need a few things to make any beef cut tender that’s also one of the most flavorful ways of cooking it, too. The most important is you need a tough cut of meat, lots of time, foil, an oven, seasonings, and water.  Here’s what you need to do with these: 

Photo by Pexels/Fábio Bueno

1 Use and season a slab of beef kalitiran. 

Tenderizing meat, especially beef, is a tough task. Meat, in general, is not meant to be tender which is why the most tender cuts of meat are those that are in areas that don’t get much exercise. These cuts are naturally tender. However, these are the same cuts that are the most expensive. 


To cut your meat bill, you can use less pricey cuts of meat. While these aren’t as tender (at least not yet), these are significantly more tough. The good news is that you can make any of these tough meat cuts tender before lunch. 

Season your beef well with salt, ground black pepper, and any other seasonings you want to add to your meat. Spices and herbs would be perfect seasonings, too. There is no need to cut the beef into smaller chunks either because the size will keep it moist and tender as it cooks. The only requirement is to season it well. 

2 Add water to the baking pan. 

It might sound odd but you’ll need to cook your beef in a water bath. Place your seasoned beef in a baking sheet large enough to fit it. Then pour enough water to rise about 1/4 up the sides of the beef. This water will not only ensure that the beef will be moist but it will also help your catch the drippings and maintain the temperature of the oven. 

Photo by Patrick Martires

3 Cover and let it cook. 

Cover the beef securely in its baking pan water bath with foil and then place it in an oven preheated to 350 degrees F or 180 degrees C. You’ll need to let it cook, about 3 hours to be exact. This is the time you probably have between after breakfast at 8 a.m. and lunch at 11 a.m. It’s the same amount of time you have between merienda time at 3 p.m. and dinner at 6 p.m., too. You didn’t need much time to prepare the beef since it didn’t need to be cut up, just seasoned, so the real task is waiting.  


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4 Uncover and let rest at least 15 minutes. 

At the end of the 3 hours, uncover the beef. You’ll find you have just cooked fork-tender beef that’s so flavorful that you’ll hardly believe it was a tough cut of beef in the beginning. You might need a knife unless it’s to cut serving slices. Plus, you did it with minimal work, too. 

Remember that water bath you cooked your beef in? It’s beef jus or otherwise known as beefy liquid gold. You can turn this into gravy, reduce it into an even more flavorful gravy, or spoon it over tender beef slices as is.  

This beef tenderizing and cooking tip will let you do chores and other tasks while you wait for any tough cut of meat to become tender. 



Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

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