Now I know! I don't eat meat much, but needed to cook for a client an WHOA! was that cooked stew beef tough. Thank God I found you. The stew beef is "cooking down" (USA term) as I speak. The client is starving. I', happier than before. We'll eat dinner within 30 minutes tops!
I have watched and tried many youtube videos on methods about how to tenderize tough meats. Out of all of them, this is the only one so far that did not work, in fact, it made the issue much worse because not only did it not soften the meat, it made it twice as chewy and hard and I tried the method 2 times. 20 minutes in, most of the water is gone and the meat is much harder than before. 30 minutes in, there is pretty much no water left, like in the video and the meat is so hard even a fork have a difficult time penetrating it. I don't know why it work in your case but I wouldn't recommend this method to anyone, other methods are more reliable and failproof especially because they are more detailed, there is nothing more vague than "get the heat a bit higher now", the first time I tried, I thought maybe I rised the heat too much, second time, I barely changed it , it took about 6 minutes longer to get all the water out, but either way, the result was the same.
@@howtocookgreat Don't worry, I do these for experimenting the best way at making meat the most tender possible, so no food is wasted (I put them for slow cooking in oven after to fix the toughness). I just think it's worth to share this method isn't the most reliable from all I have tested so far.
Your passion for food is fantastic - I’ve used many of your recipes now with some great results. Long may you continue to inspire and invigorate. Thanks
This was fun, and I'm feeling ready to try this! Gave up trying to make beef stew years ago -- now I see I'd been doing it wrong: "browning" beef too much at the beginning, then hoping a long simmer would make it tender. Thanks for this!!
I thought mixing oil and water was dangerous so I looked it up and it says not to do it because it can get violent in the pan😅 guess I’ll try something else
I'm making a black bean soup and plan to add some stew meat(pork), I plan to sear the cubed meat and finish it off low and slow in a rotel tomato concoction. I've always heard to sear meat so the it cooks in it's own juices on the inside. What do you think?
Tried your recipe and cooking skills, best stew beef ever. Two weeks have passed and I'm ready for more. Thank you so very much; I felt like a top chef!! 3/14/24.
I guess english meat producers are doing the same thing to their product as the ones here in the states do, i.e. they are INJECTING WATER into the meats to increase its weight so they can charge more. i remeber my mother doing exactly what you are doing when I was a child and in those FOUR MINUTES the meat was already browned. you would have to cook them like that for at least 20 minutes to BOIL OFF all the water to a degree where the meat will properly brown. Browning is not just about color, yes this meat is now brown in color but it is NOT BROWNED. Browning is when you lightly caramalize the outer surface of the meat. This drastically enhances the flavors but is almost impossible to achieve any more. FRAUD.
Im asian and I thing I should already know how to make any meat tender. Unfortunately, I didnt pay much attention to my elders cooking. Thank you for sharing this! Ive learned something fun and useful today ☺️
That stew looks SOOO good! Thank you for this recipe. I have some tough stew beef and will try your recipe today to make it tender and delicious! Just found you, and subscribed! Best wishes to you. I am so sorry about the loss of your dear Queen. I have had much respect for her.
I just made the best stew, but the meat was a bit tough. So .. thank you for the tip! Next time I will use this method, boil out the stew meat (or pressure cook)
Oh my gosh! I didn’t know Jason Statham had Cooking Channel!!!!!
Now I know!
I don't eat meat much, but needed to cook for a client an WHOA! was that cooked stew beef tough. Thank God I found you. The stew beef is "cooking down" (USA term) as I speak. The client is starving. I', happier than before. We'll eat dinner within 30 minutes tops!
I have watched and tried many youtube videos on methods about how to tenderize tough meats. Out of all of them, this is the only one so far that did not work, in fact, it made the issue much worse because not only did it not soften the meat, it made it twice as chewy and hard and I tried the method 2 times.
20 minutes in, most of the water is gone and the meat is much harder than before. 30 minutes in, there is pretty much no water left, like in the video and the meat is so hard even a fork have a difficult time penetrating it.
I don't know why it work in your case but I wouldn't recommend this method to anyone, other methods are more reliable and failproof especially because they are more detailed, there is nothing more vague than "get the heat a bit higher now", the first time I tried, I thought maybe I rised the heat too much, second time, I barely changed it , it took about 6 minutes longer to get all the water out, but either way, the result was the same.
o my good god
@@howtocookgreat Don't worry, I do these for experimenting the best way at making meat the most tender possible, so no food is wasted (I put them for slow cooking in oven after to fix the toughness).
I just think it's worth to share this method isn't the most reliable from all I have tested so far.
The meat has to simmer for a few hours so that the cartilage can break down...then and only then will th we meat be fork tender
Your passion for food is fantastic - I’ve used many of your recipes now with some great results.
Long may you continue to inspire and invigorate. Thanks
Thanks so much 😊 Nick
This was fun, and I'm feeling ready to try this! Gave up trying to make beef stew years ago -- now I see I'd been doing it wrong: "browning" beef too much at the beginning, then hoping a long simmer would make it tender. Thanks for this!!
I needed this exact video. Faced with a package of stew meat and a short time to cook something with it. Thanks!
Perfect!
Thankyou. It works!!!
Hello, Im new too cooking, I wanna ask what happen after you put water at 2:26 ? Do I just wait till the water all evaporated?
Looks good!
Please pull the meat with your hands to display the tenderness
Wow, Mouth watering. Definitely gonna try
I thought mixing oil and water was dangerous so I looked it up and it says not to do it because it can get violent in the pan😅 guess I’ll try something else
It's nice to see meat cooked properly and without adding any bicarbonate.
It was delicious until the point u started to adding malege 😊
Looks so delicious 😋 😋😋
Thank you 😋
Nice
Thanks
Thanx and cheerz from NNY
that video title should named : "beef + Veg recipe".
not "soft & tender".
If you bought that meet at Foley's Market I can understand why its tough. Foley really let you down this time you should talk to him.
I'm making a black bean soup and plan to add some stew meat(pork), I plan to sear the cubed meat and finish it off low and slow in a rotel tomato concoction. I've always heard to sear meat so the it cooks in it's own juices on the inside. What do you think?
perfect
I wouldn’t add the beef until it’s been boiled downZ. Ur black beans are going to be falling apart and breaking apart
Tried your recipe and cooking skills, best stew beef ever. Two weeks have passed and I'm ready for more. Thank you so very much; I felt like a top chef!! 3/14/24.
Great job!
That’s not soft
I guess english meat producers are doing the same thing to their product as the ones here in the states do, i.e. they are INJECTING WATER into the meats to increase its weight so they can charge more. i remeber my mother doing exactly what you are doing when I was a child and in those FOUR MINUTES the meat was already browned. you would have to cook them like that for at least 20 minutes to BOIL OFF all the water to a degree where the meat will properly brown. Browning is not just about color, yes this meat is now brown in color but it is NOT BROWNED. Browning is when you lightly caramalize the outer surface of the meat. This drastically enhances the flavors but is almost impossible to achieve any more.
FRAUD.
Thanks for this. I always get "beef stew meat" in my beef share, and it's a struggle to tenderize it. Also, the stew looks great!
Im asian and I thing I should already know how to make any meat tender. Unfortunately, I didnt pay much attention to my elders cooking. Thank you for sharing this! Ive learned something fun and useful today ☺️
Same girl same, except I was too busy eating all the food instead of paying attention to how they cook
That stew looks SOOO good! Thank you for this recipe. I have some tough stew beef and will try your recipe today to make it tender and delicious! Just found you, and subscribed! Best wishes to you. I am so sorry about the loss of your dear Queen. I have had much respect for her.
Thanks Julia
@danny_dev984n he said when you add the water to turn it up higher.
Somehow, I sense you are a fine cook. So, thank you for posting your comment.
Pressure it for how long and how many whistle has to go to soften the meat
Thanks. I used this method to tenderize my stew meat that I put in my beer chili recipe. 😊
I don't get it. How is it going to be tender ? what will make it tender ?
Straight, onest and great cooking chef. Great man. Big thanks. !!!!!!!!!!!!!
good and simple. i can taste the cooking through the screen
you've taken me from savagery to cooking like a gentleman
Parsley is for rabbits 🙂
Subbing for the accent
I love that
Drooling..
Are you a scouser ?😁
First time watching your content. Subscribed!!
Welcome aboard Gus
So basically the only thing you did to make that meat soft you cooked it for over 1h 🤷🏼♂️
Thanks for this info bru. Much appreciated
No problem 👍
Cool
Good job bro!
✌
Great food
Thank you 😋 Sarah
I just made the best stew, but the meat was a bit tough. So .. thank you for the tip! Next time I will use this method, boil out the stew meat (or pressure cook)
This look great
Ewe should not eat meat.....
Ewe shouldn’t because they are ruminants. You should because you are a carnivore. Look it up. 10,000 years or more. No cave paintings of gardening. 😊