For one answer, see http://wiki.answers.com/Q/Can_you_tenderize_meat_with_buttermilk "Buttermilk does tenderize meat -- [the respondent uses] buttermilk to tenderize: boneless skinless chicken breast, and boneless pork loin chops. Soak for about an hour or so. If you soak fish fillets like cod or snapper, it gets rid of all the "fishy" flavor. "IN ADDITION: The lactic acid in buttermilk dissolves proteins in the same way monosodium glutimate (MSG) does. It makes the meat break down without the rotting process."
Um, you're supposed to tenderize it BEFORE you cook it... Not after.
Assuming you started with a sirloin tip roast,which should be tender with normal roasting,I can sympathize. I cooked a sirloin tip roast,and it was not the most tender meat I have experienced,and some roasts have turned out extremely tender. Okay,what I would do would be put it in a slow cooker for a few hours with some broth.I know that works.I was paranoid about eating a pork roast,because the juices were pinkish when I roasted it,so I dropped it in the slow cooker,and several hours later,it was mouth-wateringly tender.
If it is tough and overcooked? Usually when you cook pork it gets more tender as you cook it longer. IF you cooked it and dried it out with no moisture then you will either need to put it back in with a sauce such as barbecue or you could use chicken stock or water and cook it in a pan covered tightly with foil. Cook at 300 degrees for about an hour and check again. If it's still tough cook it another hour but make sure that there is plenty of liquid while you cook it longer. It should start to break down and get tender with that method. It could also be done in a crock pot for a few hours on low or with a pressure cooker on 15 pounds pressure for 25 minutes should be enough. Since I don't know the cut or how the pork was cooked originally his is the best I can tell you. I hope it helps.
There are quite a few ways to tenderize cooked turkey. One of these ways is to beat it with a meat hammer.
What is the refridgerator shelf life after a tritip beef roast has been cooked?
Roast beef doesn't live anywhere, it is meat that has been cooked.
beef jerky, no seriously bitter and it gets shiny
Yes, you can freeze a cooked beef joint.
beef that has been cured and slow cooked
yes
Beef that has been refrigerated may turn copper brown due to chemical changes in the myoglobin.
Actually, that's probably the safer way to do it. Pork and beef will have different cook times and temperatures, and combining them after they've been cooked allows each one to be aequately cooked.
Beef that has been made into paste stuff. Beef paste is cooked beef blended with butter and herbs, eaten a lot in the UK spread on toasted bread
The round cut (back hind quarter) from beef steer produces the following: # Round Steak # Rump Roast # Top/Bottom Round Roast # Eye Round Roast # Tip Steak # Ground Beef/Ground Round
Any thin cut of beef steak will work. Don't use ground beef. Many people use round steak that has been beaten to tenderize it.
Any shortening is fat which has been rendered to a state in which it solidifies when cool and remains in solid form. Beef shortening is beef fat which has been cooked down in this manner. It can be used in cooking and also for waterproofing leather.