How do you soften a tough roast beef?

Chef's answer
Tenderize a tough roast that's already cooked by pounding it, cutting it against the grain, adding some marinade or commercial tenderizing agents or braising the meat. Reheat cooked beef to at least 165 degrees Fahrenheit to reduce risk of harmful bacterial growth, as advised by the USDA..
Frequently asked Questions 🎓
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There are a lot of ways you can soften up your eye of round roast. The most common way is pounding it with a tenderizing hammer. This will totally tenderize the meat effectively.
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From a long, slow cook to the power of a brine, here are six ways to get the job done.
  • Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. ...
  • Harness the power of salt. ...
  • Use an acidic marinade. ...
  • Consider the kiwi. ...
  • Give it some knife work. ...
  • Slow cook it.
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    How to Tenderize Fish
  • Pour 2 cups buttermilk into a zippered plastic bag. ...
  • Place the fish into the bag and close it tightly, paying attention that all of the fish is submerged in the buttermilk.
  • Store the fish inside the refrigerator for 10 to 15 minutes. ...
  • Remove the fish from the buttermilk and rinse under cool water, if desired.
    • More items....
    ✔
    From a long, slow cook to the power of a brine, here are six ways to get the job done.
  • Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. ...
  • Harness the power of salt. ...
  • Use an acidic marinade. ...
  • Consider the kiwi. ...
  • Give it some knife work. ...
  • Slow cook it.
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    Just add 1 to 2 tablespoons of white vinegar to your cooking liquids and your roasts, stew meats, and steaks will come out tender and juicy every time. Another option is to pierce your meat all over with a fork and then soak it in vinegar for 1 to 2 hours before you cook it.
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    Baking soda, or sodium bicarbonate, is an alkaline agent at pH8. 2. As such, baking soda is a magic meat tenderizer powder as it neutralizes the acids and breaks down the proteins in the meat and therefore makes a superb tenderizer..
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    Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat. It adds moisture, but it also cooks the meat.
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