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Tough meat

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  • avvidclif

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    Aug 30, 2017
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    Wife cooked up some fajita meat and it's too tough. Do good on the bottom of shoes, rekin boiling it might soften it up?
     

    pronstar

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    Boiling it will make it worse imho…I’d try simmering it in some fajita sauce for some time, to give the temp some time to break-down the connective tissue.

    But it may be too far gone


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    TX oddball

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    Jan 20, 2021
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    What kind of cut was it?
    Fajita beef is either flank or skirt steak, the latter one of my favorite cuts. Boiling these cuts will not yield great results.
    I will marinade these two cuts, then grill until medium rare. Well done results in a tougher texture.
    Skirt is my go to for tacos and burritos, great flavor.
     

    Sasquatch

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    slow & low heat, or marinate it with some meat tenderizer. Any tough meat can be turned to mush with the right cooking technique. You can always pound the hell out of it with a mallet too to help break down the connective tissues. If you're gonna beat your meat, make sure you use the right tool though :laughing: Don't beat it too much or it'll start to tear and get too thin to be good.

    Yeah, that's probably going in the out of context thread...
     

    mongoose

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    My Uncle would buy the cheapest ( usually about to go past sell date) cuts of beef he could find. He would marinate it and put on low on an electric smoker all day while we were hunting. Always came out tender and delicious.
     

    baboon

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    Out here by the lake!
    All of you with you slow cooker fajitas just remind me of the Village Idiots goose fajitas.

    I use to cringe when running skirts or any meat through the tenderizer. A sharp knife and some skill skirts get butterflied.
     

    Haystack

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    You want the meat tender? Dissolve some baking soda in water. How much soda depends on how much meat. About a teaspoon full of soda and a cup of water for every 12 ounces. Soak the meat in it for 15 minutes. Then rinse thoroughly!

    After that, marinate and season to your liking.
     
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    ATN2

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    Actually, slow cooking is not the way to cook skirt steak of flank steak for fajitas

    Marinade will help and you can tenderize them with a mechanical means

    But you really want to sear them on very high heat and only to a medium rare doneness

    And the absolute critical thing is that you must cut across the grain very thin and on the diagonal or it will be tough as shoe leather for sure
     

    baboon

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    Out here by the lake!
    Flanks are great steaks and while they can be used as fajitas are far superior to skirts.

    I’d buy cheek meat over skirts every time.

    I would rather buy a chuck roast if I really wanted beef tacos.
     

    cycleguy2300

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    Wife cooked up some fajita meat and it's too tough. Do good on the bottom of shoes, rekin boiling it might soften it up?

    6c135619ca0442d229e8b441da156810.jpg


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    pronstar

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    You want the meat tender? Dissolve some baking soda in water. How much soda depends on how much meat. About a teaspoon full of soda and a cup of water for every 12 ounces. Soak the meat in it for 15 minutes. Then rinse thoroughly!

    After that, marinate and season to your liking.

    A similar process called “velvet beef” is used in Chinese cooking.

    You basically put baking soda all over the meat, refrigerate for 30 mins, rinse the baking soda off and cook.

    Sometimes corn starch is used instead, but I haven’t tried it yet.


    Sous Vide immersion cooking is another great way to make any cut of meat super tender.


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