answersLogoWhite

0

If the beef has already been cooked completely but is difficult to eat, then there are few methods you can try.

The first and easiest is to make sure that you are cutting small pieces perpendicular to the grain. That is to say: given that the tissue fibers have anisotropic quality (uniformity in direction), you can observe that the fibers are striated; cut small strips through the strata to reduce the mechanical interactions between fibers and weaken the overall mechanical strength of the tissue. This cut may mot be as aesthetically pleasing, but should be considerably easier to chew.

If this does not work, you could continue cooking the meat by applying a moist method of braising to reduce the toughness of the meat. Braising generally functions in a covered vessel with a cooking liquid in an oven for a long period. Braising is the technique which is employed to make pot roast and is sometimes called "pot roasting."

User Avatar

Wiki User

16y ago

What else can I help you with?