Beef Becomes Tough? How to Avoid It 0 214

Most amateur cooks make the same mistake — they do not sear the meat before braising or roasting. This was shared with the All Recipes portal by expert Jason Kennedy, who has worked in the meat industry for over 30 years.

The Secret to Perfect Beef

According to Kennedy, both the appearance and taste of beef will improve if the meat is browned beforehand. During searing in a well-heated pan, the Maillard reaction occurs: amino acids from proteins interact with sugars, forming a crust.

Even if the meat is intended for braising, preliminary searing is necessary as it renders fat, locks in moisture, and makes the finished dish juicier.

"No matter how tough the piece of meat is — searing helps retain the juices inside, preventing them from leaking out," the expert explained.

How to Cook Beef to Keep It Juicy

First, choose the right cut:

• For braising and stews, shoulder or shank are suitable.
• For grilling and steaks, tenderloin is preferable.

Then dry the meat, season it with salt and pepper 30–60 minutes before the main cooking. Sear on all sides and after cooking, let it rest for 5–10 minutes. If you plan to do something else with the meat — for example, braise it — proceed immediately.

"Beef cheek or tail are among the most flavorful cuts when cooked properly. If you want a more affordable option, a chuck steak works great. Marinate it for 3 hours in lime juice, cumin, paprika, salt, and pepper," Kennedy also suggested.