Reply to Why is my meat so hard and chewy?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]More details please - tell us exactly what you are trying to make and we'll help you figure out what's going wrong.[/quote]

I think I might be overcooking and buying the wrong cut. I've tried everything, I always hate the tester of my meat. I like buying lean meat because I feel guilty seeing any fats on meat, although I love the taste of the fattier cuts.

.I use a slow cooker
.I bake the meat with red pepper, mushroom and spices for free style cooking.
.I stir fry

Right now, I have a chuck short ribs - 3lbs worth. What would do with it? I think I should use meat tenderizer so I don't kill it?[/quote]

Low and slow.
Like  300 or 275 for hours. Any short rib or brisket recipe works.
I would take Ginerale, OJ, Liptons onion soup mix one pack, 1 can whole berry cranberry, tablespoon sugar mix together poor over short ribs in a large pan and cover with double tin foil super tight.  Let cook for at least4-5 hours without opening the oven. you can even put a chopped up onion & carrots in the pan if you wish.

Or Sunny Anderson online https://www.cookingchanneltv.com/recipes/sunny-anderson/easy-bbq-short-ribs-1949123

Made that many times or used prepackaged bbq sauce same cooking time.

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