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Beef Stew - Why isn't my meat tender?!

post #1 of 2
Thread Starter 

Looking for advice. Lately I cannot seem to achieve tender meat in braised dishes if a gun were being held to my head.  Beef Bourg., beef stew (using labled 'stew meat'), even my corned beef....  I'm beyond frustrated.  I understand that these cuts of meat require sufficient time for collagen to break down in order for meat to be tender, but even after three hours or more of braising (stove top) my meat is not getting tender.  I do sear my stew meat.  I do not use tenderizer.  I do not tenderize with a mallet.  Once all liquid is introduced to the pot, I bring to a boil and then reduce to a simmer.  Is the boiling the problem, perhaps too much heat too quickly?  Is my simmer not low enough?  I am shaking my damn head.  Please help. TIA

post #2 of 2

. . . covered elsewhere


Edited by Dillbert - 1/22/14 at 1:56pm
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