Your Guide to "Tough" Cuts

1. In a medium bowl, whisk together the soy sauce, olive oil, red wine vinegar, Worcestershire sauce, Dijon mustard, and brown sugar until well blended.
2. Stir in the minced garlic, rosemary or thyme, black pepper, and red pepper flakes (if using).
3. Place the beef in a resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring it's completely covered.
4. Seal the bag or cover the dish and refrigerate. Allow the beef to marinate for:
5. Steaks: 2 to 6 hours
6. Roasts: 4 to 24 hours
7. Kebabs or smaller cuts: 1 to 2 hours
8. Remove the beef from the marinade, letting any excess drip off. Discard the used marinade or bring it to a boil if you wish to use it as a sauce.
9. Grill, roast, or pan-sear the beef to your desired doneness.
10. Rest and Serve

Additional Tips and Tricks   

1. Braising: The Magic of Low and Slow

Tough cuts of beef, like chuck roast or short ribs, are packed with connective tissue that can make them chewy if not cooked properly. Braising is the perfect technique to break down these fibers and turn tough meat into tender, melt-in-your-mouth goodness.

How to Braise:

• Season and Sear: Start by seasoning your beef generously with salt and pepper. Heat a heavy pot or Dutch oven over medium-high heat, add a bit of oil, and sear the meat on all sides until browned.
• Add Liquid: Once seared, add a flavorful liquid like beef broth, red wine, or a mixture of both. Include aromatics like onions, garlic, carrots, and herbs to enhance the flavor.
• Cook Low and Slow: Cover the pot and let the meat simmer on low heat, either on the stovetop or in the oven, for several hours. The long, slow cooking time will break down the connective tissue, making the meat tender.

Perfect Cuts for Braising:

• Chuck Roast
• Short Ribs
• Brisket
• Oxtail

2. Slow Cooking: Set It and Forget It

The slow cooker is a busy cook’s best friend, especially when dealing with tougher cuts of beef. Much like braising, slow cooking allows the meat to cook gently over several hours, resulting in tender, flavorful dishes with minimal hands-on time.

How to Slow Cook:

• Prep Your Ingredients: Place your beef in the slow cooker along with your choice of vegetables and seasonings. Add enough liquid (broth, wine, or even canned tomatoes) to cover about halfway up the meat.
• Cook: Set your slow cooker on low and let it do its thing for 6-8 hours. The extended cooking time ensures that the meat becomes tender and infused with flavor.

Best Cuts for Slow Cooking:

• Beef Shank
• Brisket
• Stew Meat
• Rump Roast

3. Grilling and Smoking: Bringing Out the Flavor

While grilling is often associated with tender cuts like steaks, tough cuts can also benefit from the grill or smoker. The key is to cook them low and slow or to use a marinade that helps break down the tough fibers.

How to Grill or Smoke:

• Marinate: Tough cuts like flank or skirt steak can be tenderized by marinating in an acidic mixture (think citrus juice, vinegar, or yogurt) for several hours before grilling.
• Indirect Heat: For cuts like brisket, use indirect heat on the grill or smoke it low and slow for several hours until it reaches the desired tenderness.

Cuts for Grilling or Smoking:

• Flank Steak
• Skirt Steak
• Brisket
• Beef Ribs

4. Pressure Cooking: Tender in a Flash

If you’re short on time but still want tender beef, a pressure cooker is your best bet. This method uses high pressure and steam to cook tough cuts quickly while breaking down the connective tissue.

How to Pressure Cook:

• Season and Sear: Just like braising, start by seasoning and searing your beef in the pressure cooker.
• Add Liquid: Pour in your choice of broth or sauce, secure the lid, and set the cooker to high pressure.
• Cook: Depending on the cut, pressure cook the beef for 30-60 minutes. Once done, let the pressure release naturally for the best results.

Best Cuts for Pressure Cooking:

• Chuck Roast
• Brisket
• Short Ribs
• Oxtail

5. Stewing: The Ultimate Comfort Food

Beef stew is the epitome of comfort food, and it’s a fantastic way to use tough cuts. The key to a good stew is allowing plenty of time for the meat to simmer and soften while absorbing all the rich flavors of the broth and vegetables.

How to Stew:

• Brown the Meat: Start by browning your beef in a pot to add flavor.
• Add Ingredients: Add vegetables, broth, herbs, and spices. Bring the mixture to a boil, then reduce to a simmer.
• Simmer: Let the stew simmer for 2-3 hours, or until the meat is tender.

Ideal Cuts for Stewing:

• Stew Meat (usually from chuck or round)
• Shank
• Rump Roast
• Oxtail