One of the goals when cooking meat in the oven is to get tasty meat, but perhaps what we value the most is that the meat is soft, tender and juicy. That’s why today we tell you the tricks so you know how to grill meat to make it more tender and tricks to make it melt in your mouth.
They are many techniques you can use to make your meat juicy and tender, and you can use several or a mixture of one and the other. In the end, if you buy good meat, then do you follow our advice and you keep it in perfect condition until the moment of cooking it and follow our recommendations, you will get a memorable, tender roast meat with all the flavor.
Three easy and quick baked recipes, to eat well without messing up
How to get roast beef so tender it falls apart
a) What parts to use
For me the first important point is to choose the meat and buy well. If we want a tender meat after going through the oven, this meat must be a large and juicy piece, to prevent the cooking technique from drying it excessively. We will try buy meat with infiltrated fat or pieces wrapped in a layer of fat because if we roast very lean meats -as usually happens with the round one- it is easy for it to be tasty but somewhat dry …
If we want to make a tender porkIt will be better cooking a pork shoulder, Iberian prey, or a pork chop with the loin, than if we use sirloin, which being a small piece, it is likely to dry out. It is a matter of common sense.
If we go to cook with veal, the meat will be more tender if it is a high loin or a similar cut than if we opt for narrower pieces such as shoulder, tail or fish, it is more likely that they will be less juicy and less tender.
b) Techniques to roast the meat and make it tender
The first thing we have to be clear about is the issue of temperature. The same one and a half kilo piece will be well cooked after 45 minutes at 200º in the oven, but it will also be just right if cooked 2 hours and a half at 120º C. In the second case, when baked more slowly, it will be more pink inside and much juicier than the other.
When cooked at 200ºC, the meat will be cooked well, but It will be overcooked on the outside and somewhat undercooked on the inside. As for its texture, it will be somewhat harder and more leathery than that cooked at 120º C.
To make the meat more tender, it is essential not to use very high temperatures, which contract the fibers and make the meat tougher. It is the Argentine technique of grilling with the meat far from the embers, slow cooking in which lengthening the roasting time a very very tender meat is obtained, without subjecting it to temperatures that burn its surface.
Roasts in the conventional oven
In the domestic oven we can combine steam function which also causes tenderness -you can also use a tray full of water in the lower part of the oven- with a temperature that does not exceed 140º and extend the cooking of meats to 3 hours checking the results for later uses. Each oven is different and has its temperatures and times.
Roasts in the Crock Pot
The slow cooker is a good tool for getting tender meat that melts in your mouth. Cooking large pieces in the Low function, for times greater than 4 hours, we get extremely tender meats, which can be shredded by pinching without the need for cutlery.
So we can do pulled pork, prepare meats with a lot of collagen that after long cooking in this utensil, will remain tender and honeyed. In this slow cooker we have made this oriental style pork shoulder that literally could be cut with a spoon of how tender I am.
Vacuum or low temperature cooking
Undoubtedly, sous vide cooking or sous vide cooking is the best technique for obtaining tender meats like this low-temperature roast beef tenderloin with crispy kale, which I still remember delighted, with that flavor and texture, both incomparable.
In this case, the cooking is done by storing the food in a bag that is closed under vacuum to cook the food in a water bath at constant temperature. A typical cooking would be for example 16 hours at 75º for a piece weighing 1.4 kg..
After cooking the meat, a second cooking or heat treatment is advisable, usually at high temperature using the grill or salamander to finish giving the product a delicious and appetizing appearance.
After roasting the meat
It is important to let the meat rest after it has been roasted. If we eat the meat right out of the oven, the CrockPot or Sousvide, the fibers and juices of the meat have not relaxed and that tension it may be because the meat is tough. These are our tips on the subject
Rest of the meat after being roasted
Let’s use the technique we use, when we finish cooking the meat, it is It is recommended to wrap it in aluminum foil and let it rest for 15 minutes before serving.. During this time, the juices recirculate through the meat and settle, and at the same time the meat remains at a homogeneous temperature and no longer hot on the outside. If you do this, the meat will be much more tender, and also, being juicier, it will seem even more so.
The cuts or filleting of the meat
The cut of the meat once it is roasted is essential to take advantage of it. In general you have to cut perpendicular to the grain so the fillets do not flake or become soggy. Also bear in mind that after the rest that we indicated by wrapping the piece of meat before cutting it, the work of cutting is much easier.
c) Other techniques that work
Marinating the meat before cooking can produce reactions that soften the meat, so it is a highly recommended technique. marinate by mixing olive oil, lemon juice and thyme and marinate the meat inside for an hour. This marinade is also valid for chicken recipes.
Later it is cooked over high heat to make a golden crust on the outside and then it is cooked in the oven following the recipe that you like. The result after marinating the meat is tremendously tender and with a lot of flavor.
Other marinades that work: fruit juices such as orange, tangerine, papaya or pineapple that are natural meat tenderizers. Obviously, after leaving the meat in the marinade or marinade, we dry it well and cook it over high heat to make a crust and then slowly to grill the inside.
A good resource when a roast was not too juicy or even when we see it somewhat dry, is serve the meat with a sauce that helps make it more moist. With an onion, a Spanish sauce and a little broth we can do wonders to accompany our best meat roast recipes.
It is often said that it is the last resort and that is why I have saved it for last but a good way to get tender meat is to use brute force, hitting the steaks with a meat tenderizer mallet. The action of this mallet on the fillets breaks the fibers and makes them more tender. With a espalier In addition, the surface of the meat is greater as it becomes finer. So we can make the typical Asturian cachopos, for example.
In order to In the case of the pieces to be grilled, this resource does not fit since they are large pieces. The best resource is to use another utensil, the roving and with it introduce small strips of bacon, bacon or fat inside the meat to get a higher proportion of fat inside and thus obtain juicier and more tender cuts after grilling.
How to make roast beef more tender
As you have seen, there are many techniques and resources that can make our roast meat the most tender, juicy and tasty in the world. Without a doubt our recommendation is that you try to use them all depending on the case. Buy good meat, grill it slowly and enjoy some tender and delicious meat.