Inexpensive, tasty, economical cuts of meat, such as blade and chuck roasts and steaks, pork liver, pork shoulder, stewing beef, etc., can be fork tender by applying one of the following methods:
- Pound thin slices of tough meat with a meat mallet to soften the fibers. When done properly, this corresponds to the “cubing” of steak.
- Brush thin slices of meat with equal parts of mixed salad oil and lemon juice and let stand at least 30 minutes or overnight.
- Cover large cuts of meat with buttermilk, refrigerate overnight, then drain.
- Let meat stand overnight in a marinade made by heating, without boiling, equal parts of red cooking wine and water with 1 sliced peeled onion, 1 peeled section of garlic (optional) and 1 teaspoon of pickling spices per pint. Use part or all of this marinade as the liquid in cooking the meat.