5 Simple Tricks to Tenderize Cooked Roast Beef

Roast beef is a delicious and comforting meal When it’s cooked properly, it results in fork-tender, melt-in-your-mouth beef perfection However, even the most carefully prepared roast can occasionally turn out chewy and tough.

If you’ve ended up with an overcooked or dry roast beef, don’t worry! With a few simple tricks, you can transform sliced roast beef into tender, juicy perfection

Why Roast Beef Toughens Up

There are a few common culprits that can cause roast beef to toughen up:

• Overcooking – Cooking the roast too long dries out the meat, toughening the muscle fibers.

• High temperature – High heat causes proteins to contract and squeeze out moisture.

• Lean cut – Lack of fat and marbling means less lubrication during cooking.

• Slicing against the grain – Cutting parallel to muscle fibers makes meat seem stringier.

• Improper resting – Inadequate resting causes juices to leak out instead of reabsorbing.

Luckily, there are several tricks even amateur cooks can use at home to fix up a less-than-tender roast.

5 Simple Ways to Tenderize Cooked Roast Beef

Follow these easy methods to transform your cooked roast into fork-tender perfection:

1. Slice Thinly Against the Grain

• Identify direction of muscle grain and slice perpendicular to it.

• Thin slices shorten muscle fibers so meat seems more tender.

• Works well for flank, skirt steak, tenderloin.

2. Pound the Meat

• Use meat mallet or tenderizer hammer to break down fiber.

• Flatten to about 1⁄4 inch thickness for maximum tenderness.

• Best for individual slices vs a whole roast.

3. Braise or Stew the Beef

• Cook roast in small amount of liquid like broth or wine.

• Helps further break down collagen in tougher cuts like chuck.

• Cook covered on stove or in oven until tender, 1-2 hours.

4. Shred and Chop the Meat

• Pull apart or dice roast beef into small pieces with knife or fork.

• Shortens muscle fibers so meat seems tender.

• Use for tacos, sandwiches, casseroles, etc.

5. Marinate in Acidic Ingredients

• Soak roast beef in vinegar, wine, yogurt, citrus juice, etc.

• Acids denature tough collagen protein into soft gelatin.

• 30 mins to overnight depending on thickness of meat.

Tips for Preventing Tough Roast Beef

You can avoid chewing problems altogether by:

• Selecting fattier, well-marbled roast cuts like ribeye.

• Cooking low and slow, at 300°F or below.

• Letting meat rest 10-15 minutes before slicing to reabsorb juices.

• Monitoring with a meat thermometer instead of overcooking.

• Slicing across the grain for shorter muscle fibers.

Sample Recipe: Red Wine Braised Roast Beef

Ingredients:

• 3 lbs cooked roast beef, sliced
• 1 cup red wine
• 1⁄4 cup balsamic vinegar
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp thyme
• 1⁄4 tsp black pepper
• Salt to taste

Instructions:

1. Heat oven to 325°F. Place sliced roast beef in a Dutch oven.
2. Add remaining ingredients and stir to combine.
3. Cover pot and braise for 45-60 minutes until beef is fall-apart tender.
4. Remove bay leaves. Season to taste with salt and pepper.
5. Serve tender braised roast beef over mashed potatoes. Enjoy!

The Takeaway

Don’t discard dry, chewy roast beef! With a few simple tricks like slicing against the grain, pounding, or braising, you can tenderize and revive a less-than-stellar roast. Proper cooking techniques like rest time, temperature control, and leaner cuts also minimize toughness. Tender, delicious roast beef awaits!