The main thing I can say about beef is that the quality of the cut makes a great deal of difference - cheap meat will be tough no matter what you do to tenderize it. Good beef shouldn't have that problem -- and braising in sauces should make it MORE tender, not tough. I tend to cook by feel more than anything else, so unless I'm watching what's happening, I'm not sure what's going wrong...
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The main thing I can say about beef is that the quality of the cut makes a great deal of difference - cheap meat will be tough no matter what you do to tenderize it. Good beef shouldn't have that problem -- and braising in sauces should make it MORE tender, not tough. I tend to cook by feel more than anything else, so unless I'm watching what's happening, I'm not sure what's going wrong...
*is confused*