tough stew - help!

cazziebo

There was a special offer on stew a few weeks ago at the butchers. I cooked a third and put the rest in two lots in the freezer. I made a curry with the first lot, and despite cooking it for ages, it was a bit tough.

Any ideas on how I can cook the rest? No way is it going in the bin - tough or not!

Smiley_Mum

You could marinate it or use a meat tenderiser on it. Worth a shot. Failing that, put it in a slow cooker and cook it overnight or morning till night and see how it turns out. Should do the trick.

craig777

You say you 'cooked it for ages', how long is your 'ages'?

cazziebo

craig777 wrote: »

You say you 'cooked it for ages', how long is your 'ages'?

About three hours?

craig777

Hmmm, sounds strange. It'd be interesting to know what cut of meat it was. Any decent quality stewing meat should be pretty tender after 3 hours of cooking.

Try as 'Smiley_Mum' says, put it in a slow cooker overnight. Failing that, have a moan at your butcher the next time you see him/her.

M.E.

Cook the meat in the slow cooker on low for all day. Turn the heat off and let it cool in the crock overnight. Keep the lid on.
Gently re-heat when you need it.
The juices will have been re-absorbed into the meat and it should be very tender and taste much, much better than on the first day.
Always had stew the next day when a child. Mum cooked it in the pressure cooker and left the stew to cool down overnight, with the lid on and the pressure knob in place.