«Home

Tough Meat. How Do I Make It Soft?

Pls 4 sometime now i've noticed that whenever i cook beef it just refuses to get soft,even after cooking 4 close to 30 mins,my folks re really complaining,is there a particular type of beef that's hard to cook?can some pls tell me the best part of beef,is there a way to soften it?i need answers pls cos am about to cook and i don't want them to abandon the meat 4 me again.

Avatar
Newbie
60 answers

If you are still having such problem,make use of a pressure pot,within the next 15mins is as soft as indomine when cooked.that's what I use for anything hard.it saves time too

0
Avatar
Newbie

Nigerian beef is not tougher than any other beef. The problem is that people simply do not cook the meat long enough for it to become tender. Even if you use a high heat, you must cook the meat for AT LEAST an hour and 20 minutes minimum.

0
Avatar
Newbie

Cook the meat with pawpaw (papaya) leaves or unripe pawpaw diced into pieces, do not add salt until meat is done. Then add salt and other spices. Pawpaw leaves contain an enzyme called papain which breaks down the meat fibers.

0
Avatar
Newbie

Thank you o jare, I meant to say potash, can't imagine why I said alum. It's been a while since I've seen/used local ingredients for my dishes.

0
Avatar
Newbie

alum, i think is the exact opposite of kaun, potash.

0
Avatar
Newbie

dnt knw if u knw what they call akaun, or potash, it looks like a stone like this, ehennn, just cut a small piece, small ppiece oh, and drop it wen ur boilin, usin a pressure cooker will also help greatly,

0
Avatar
Newbie

@maedan

u jst had to bring u lots fight to the kitchen. . .[sub]cant u girls behave? I hereby ban u from my bed for one night. . .that ought to teach u[sub]

0
Avatar
Newbie

@poster

boil with a pressure cooker .,it doesn't only soften the meat in less than 30 mins , but it saves you gas/electricity.

but make sure you don't over boil ,otherwise it will become too soft.

0
Avatar
Newbie

Cook it with a spoon.

This is what someone told me recently. Allah!

0
Avatar
Newbie

Wat I usually do 4 parts of meat shaki, cow leg n others is dat I add a little glutamate just as I have brought d meat 4rm d mkt. Den I boil it 4 a period. After 10 to 15 minutes, I wash of the glutamate of the meat and den u can spice it. Do not spice until u have initially boild with glutamate n washed off the glutamate.

0
Avatar
Newbie

i think garlic, ginger, and onion while cooking it in low heat will do.

Pls avoid using potash, (kaun, alum) in cooking ur meat. Though i have never seen it done, its not good for ur health.

Just heard so many things for the first time here.

0
Avatar
Newbie

@tpia is totally correct. Cook with unripe pawpaw, the green one. Or wash an unripe pawpaw and slice cuts in it, collect the white milky sap like juice and pour into meat and cook. The secret is that unripe pawpaw, its skin, its leaves and stalks contain papaine an enzyme that disolves protein. this is why eating pawpaw after a meal will stop constipation. the unripe green pawpaw contains the most papine.

0
Avatar
Newbie

The best approach for tenderizing meat is to marinate it in a solution that contains a mild acid like from lime or lemon, s it adds additional flavor to the meat. The acid helps to unwind the complex protein chains

0
Avatar
Newbie

Cook the meat in a controlled heat temperature

You can also add enough ingredients like Onions,

pepper and extra litre of water for the meat to cook well.

0
Avatar
Newbie

freshly pressed pineapple juice or pawpaw will do the job or you soak the meat in Cola (coca cola, pepsi or any of the generics) for about 5 mins before boiling.

0
Avatar
Newbie

You can use vinegar. Add vinegar when marinating the food. It works always for me

0
Avatar
Newbie

Lol. Is that what obtains for you?

0
Avatar
Newbie

and I thought it was common knowledge.

apparently its not.

Some of the older generation might know of it sha. Grandmas, great grandmas, etc. Or maybe its not a widespread practice.

0
Avatar
Newbie

Never heard of the green papaya recipe.

0
Avatar
Newbie

next time use garlic, dont add it too much if you dont want it to be as soft as paper

0
Avatar
Newbie

Just cook it with garlic, ginger, curry onions, salt and maggi thats all

0
Avatar
Newbie

i go with the garlic and ginger with onions, in the end u wont regret it , cos it would be soo tastee,

besides if u dont have all these at hand , maggi and onion with medium heat will do ,

0
Avatar
Newbie

Here is a myth i was told while growing up

[b]To soften a hard/tough meat,cook it alongside 3 or 4 inch nails.[/b]I never confirmed it though

0
Avatar
Newbie

As someone pointed out use a hammer,saw it on TV, hitting the meat witha hammer or any other device has been proven to tenderize it.never tried it though.

0
Avatar
Newbie

Simply use white vinegar to marinate

0
Avatar
Newbie

Add chewing gum to the meat. All these Yoruba mama put use it in boiling tough meat and pomo. You can try that too.

0
Avatar
Newbie

Hmmm; tough meat = bad meat. I guess. But on a serious tip, dropping in some alum (kaun) usually does the trick.

0
Avatar
Newbie

@topic

- Wash the meat properly.

- Add onions to the meat.

- Add salt to the meat for taste.

- Make sure you do not add any water . . . that water would be supplied by the meat itself.

- Then boil everything with moderate amount of heat . . .

- Hopefully this should solve the problem.

0
Avatar
Newbie

Use a pressure pot,it will soften the meat and cook in less time too.

0
Avatar
Newbie

Funny thing, I like my meat hard. . . .

Anywayz cook it longer/ add chicken seasoning/ garlic/onions

0
Avatar
Newbie

Use the spice called "Meat Tenderizer"

0
Avatar
Newbie

For me i put loads of onions,fresh thyme that am presently growing and salt.Meat so soft my grandma with no teeth can enjoy it.

0
Avatar
Newbie

Garlic and ginger!!!!

They also allow flavour sink into the meat.

0
Avatar
Newbie

Lol! This guy is very funny, but yes, the hammer-beating works, too.

0
Avatar
Newbie

meat, that artery clogger, i wouldn't bother myself.

nig meat is hard it is like cooking and chewing rocks!

salmon rocks!

0
Avatar
Newbie

SOLUTION - Use VEDAN or AJINOMOTO instead of other source, It softens meat under few mins.

0
Avatar
Newbie

You can use milk to tenderize the meat. Also add a few drops of lemon to the milk. It will help to break down the protein of the meat.

0
Avatar
Newbie

Seven up, i mean d mineral it's kind of wild but i saw someone using 2 soften meat.

0
Avatar
Newbie

If u have access to orange leaves, put a few in it while boiling and don't cut the meat before coocking- cut it after it has coocked. With the orage leaves I guarantee soft beef

0
Avatar
Newbie

Put some nails in a cloth and tie them up as in a small sack. Boil with the meat. Of course you should use shining new nails!

0
Avatar
Newbie

go back home to mummy, they know the local tricks u shld hve learnt dt b4 u left home. ''No offence meant''

0
Avatar
Newbie

@ topic

Try adding 7Up drink to the beef while boiling it. It sounds crazy but it works.

0
Avatar
Newbie

Nigerian beef is tough

You can beat it  all over with a pestle before cooking,that'll help tenderize it

0
Avatar
Newbie

david,is that your baby picture?

so cute

0
Avatar
Newbie

i dont cook beef for less than 90 mins. Do this on low heat.

0
Avatar
Newbie

Beat it with hammer before you cook. It works or any part of the meat , and I am not joking.

0
Avatar
Newbie

It depends on the part of meat you bought and the gender.

Female: Very tough because they only kill the old ones after the production years.

male: less fibrous

The leg muscle is likely to be tougher than the tommy muscles. The torso could be good if there is no too much fat(marbling)

If you want to tenderise(soften) your meat before cooking, freeze it for 24 hours. The meat itself contains an enzyme that destroys the protein in the muscle and makes it tender.

Freezing is the shortest cut after 24hrs it will still be fresh and it will have more flavour.

Low heat cooking will add more flavour and juiciness, it does not help much in tenderising your meat. It is sure the best way to cook your meat.

Good luck!

0
Avatar
Newbie

He is right. Those are some of the ingredients that go into meat tenderizers. Some enzymes are added, too.

This works too. Salts toughens proteins during cooking. Same happens with eggs and fish.

0
Avatar
Newbie

Toughness in meat is common with spent female animals, you can avoid buying this.

Another thing is for you to try adding potash (kaun) when boiling.

0
Avatar
Newbie
Your answer
Add image

By posting your answer, you agree to the privacy policy and terms of service.