How to grill meat to be more tender, tricks to make it melt in your mouth
One of the objectives when cooking meat in the oven is to get a tasty meat, but perhaps what we value the most is that the meat is soft, tender and juicy. So today we tell you the tricks so that you know how to roast the meat to make it more tender and the tricks to make it melt in your mouth.
There are many techniques that 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 you follow our advice and keep it in perfect condition until it is time to cook it and follow our recommendations, you will get a memorable, tender roast meat with all the flavor.
How to get roast beef so tender it melts
a) What pieces to use
Whole Iberian pork loin, without fillets
For me the first important point is to choose 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 avoid that the cooking technique dries it out excessively. We will try to buy meat with infiltrated fat or pieces wrapped in a layer of fat because if we roast very lean meats -as it usually happens with the round one- it is easy for it to be tasty but somewhat dry ...
If we want to make a tender pork, it will be better cooking a pork shoulder, Iberian pork, or a pork chop with the loin, than if we use sirloin, which, being a small piece, is likely to dry out. It is a matter of common sense.
If we are going 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 the shoulder, the tail or the 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 piece of a kilo and a half, will be well cooked after 45 minutes at 200º in the oven, but it will also be in its point if it is cooked for 2 and a half hours at 120º C. In the second case, when baking more slowly, it will be more pink inside and much juicier than the other.
Roast meat at a high temperature is cooked on the outside but raw inside without homogeneous cooking (Photo | Pixabay.com)
In the one cooked at 200ºC, the meat will be cooked well, but it will be overcooked on the outside and somewhat raw on the inside. As for its texture, it will be somewhat harder and leatherier than the one cooked at 120º C.
In order to make the meat more tender it is essential not to use very high temperatures, which contract the fibers and leave the meat harder. It is the Argentine technique of roasting with meat far from the coals, slow cooking in which lengthening the roasting time achieves very very tender meat, without subjecting it to temperatures that burn its surface.
Roasted in the conventional oven
In the domestic oven we can combine the steam function that 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 lengthen the cooking of the meats to 3 hours checking the results for later uses. Each oven is a world and has its temperatures and its 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 Baja function, for times greater than 4 hours, we get extremely tender meats, which can be minced 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 be tender and mellow. In this slow cooker we have made this oriental style pork shoulder that could literally be cut with a spoon of the tender tenderness.
Cooking under vacuum or at low temperature
Undoubtedly, sous vide or vacuum cooking is the best technique to get tender meats such as this low-temperature roast beef tenderloin with crispy kale, which I still remember enchanted, with that incomparable flavor and texture.
In this case, cooking is done by storing the food in a vacuum-sealed bag to cook the food in a constant temperature water bath. 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 gratin or salamander to finish giving the product a delicious and appetizing appearance.
After grilling the meat
It is important to let the meat rest after roasting it. 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 can cause the meat to be tough. These are our tips on the subject
Rest of the meat after being roasted
Let's use the technique we use, when you finish cooking the meat, it is recommended to wrap it in aluminum foil and let it rest for 15 minutes before serving it. In that time, the juices recirculate through the meat and settle, and at the same time the meat remains at a homogeneous temperature and not hotter on the outside. If you do this, the meat will be much more tender, and also, being juicier, it will still seem more so.
Cuts or filleted meat
The cut of the meat once roasted is essential to take advantage of it. In general it is necessary to cut perpendicular to the fiber so that the fillets do not crumble or remain rubbery. Also keep 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. You can make a marinade by mixing olive oil, lemon juice and thyme and marinate the meat inside for an hour. This marinade is also valid for chicken recipes.
Then 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 like 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 over high heat to make a crust and then slow to roast the interior.
The sauce and a thin cut help create the tender meat feel (even when it's not)
A good resource when a roast was not too juicy or even when we see it somewhat parched, is to serve the meat accompanied by 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 recipes for meat roasts.
It is said that it is the last resort and that is why I have left it for last but a good way to get tender meat is to resort to brute force, hitting the fillets with a special meat tenderizer hammer. The action of this deck on the fillets manages to break the fibers and make them more tender. With a shredder it is also achieved that the surface of the meat is larger as it becomes finer. This is how we can make the typical Asturian cachopos, for example.
In the case of the pieces to be roasted, that resource does not fit since they are large pieces. The best resource is to use another utensil, the lighter and with it, introduce small strips of bacon, bacon or fat inside the meat to get a greater proportion of fat inside and thus obtain juicier and tender cuts after grilling.
How to make roast meat 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, roast it slowly and enjoy a tender and delicious meat.Tags: Desserts Fish Vegetables And Legumes