Why cant I cook beef (always tough)

[Danielle24]

Always use my slow cooker for beef

[Mexy02]

Originally Posted by djewkes

Well this is what I do...
Steak...rib eye, sirloin or rump...a few minutes either side in a hot pan
Braising steak, shinbeef, brisket... slow cooked for at least 2-3 hours
Rib of beef... roast in oven, it should be rare but not for us... so 160C for 20 mins per lb plus 20 mins...
I personally only roast rib of beef as can't get on with topside, and silverside needs slow cooking too...

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That's what mum taught me. Casseroles and stews slow and low

[Clamshell]

With steak and cuts like that, always take them out of the fridge for an hour or so first.

If you don't, by the time the inside is cooked, the outside is like boot leather 😃

[christybell]

Lots of great advise folks, thanks

[keeley78]

Originally Posted by Clamshell

With steak and cuts like that, always take them out of the fridge for an hour or so first.

If you don't, by the time the inside is cooked, the outside is like boot leather 😃

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Yes meat should be at room temperature before cooking, as someone mentioned marinating in some lemon or lime juice can help tenderise steak along with whatever other flavours your adding if your doing stir fry, you say beef & broccoli, sounds like a stir fried dish? If so it needs to be cooked quickly, over cooking can toughen it, other cuts of beef like skirt, shin, braising or packs of diced steak etc needs slow cooking, what type of meat are you using & how did you cook it?

[Queen of Herts]

Try this for steak. Out of the fridge for 3-4 hours. Season and oil the steak both sides. Heat a dry pan nice and hot (no oil). Then fry for two minutes each side for a heavenly melt in the mouth steak.

[christybell]

Originally Posted by keeley78

Yes meat should be at room temperature before cooking, as someone mentioned marinating in some lemon or lime juice can help tenderise steak along with whatever other flavours your adding if your doing stir fry, you say beef & broccoli, sounds like a stir fried dish? If so it needs to be cooked quickly, over cooking can toughen it, other cuts of beef like skirt, shin, braising or packs of diced steak etc needs slow cooking, what type of meat are you using & how did you cook it?

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Asbolutely think I over cooked it and cooked it the wrong way...glad I asked I have learned loads on this thread

It was a pack of diced steak that I cooked on the hob with onions, brocolli, soy sauce.

[Bartswife]

Originally Posted by tspill

Use a slow cooker. Pretty much anything comes out tender.

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Absolutely. I do all my meat in the slow cooker. Falls apart.

[ginger ninja]

Loads of great tips there, but are you doing a stir-fry and after a sticky sauce? If so you really need to marinade you meat, loads of different ways to do this depending on sauce you are making. I use soy sauce and rice wine vinegar when doing most stir frys. Slow cookers great for soft meat but if you want it to hold its shape not so good. Have a look on pinterest, there are loads of different ideas on there.

[christybell]

Originally Posted by Queen of Herts

Try this for steak. Out of the fridge for 3-4 hours. Season and oil the steak both sides. Heat a dry pan nice and hot (no oil). Then fry for two minutes each side for a heavenly melt in the mouth steak.

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Will DEFO try this, so fed up not being able to cook a decent steak... everyone keeps telling me how easy it is- thanks