Cuts of beef that come from the shoulder, bottom, and legs may be cheaper than the prized tender cuts, but they’re just as flavorful. The downside? They can be quite tough.
The good news is, there’s a simple trick to tenderize meat. Before seasoning or marinating your beef, prick it all over, on all sides, with a fork then let it rest for four hours or overnight in the refrigerator. The next time you cook beef stew or grill flank steak, try this trick—you’ll see what a big difference it can make!
Tips appeared in the November 2015 issue of Yummy magazine