You need to be very patient and give this method a lot of time. If you rush it, the meat will turn out tough, dry, leathery, and stringy. The muscles are usually worked out a lot, which makes them very lean. There are a lot of gristle muscles, or different kinds of muscles in one place. The collagen needs a lot of time to break down and become tender. Low heat and a long cooking time are the best ways to bring them out.
This is a great choice for low and slow cooking. If you cook it right, this meat can become so tender that it falls apart in your mouth. Since it has a decent amount of fat, ground chuck is a good choice for meatballs and hamburgers. It’s a very economical cut of meat too. It’s also perfect for cooking for long periods of time to produce very juicy meat.
Brisket is also a very dry piece of meat. Brisket is one of the most famous cuts of meat that professional barbecuers choose. I’m sure most of you have heard of it. This meat is smoked and cooked for a long time, but the end result is truly tender meat that tastes great. A beef brisket can also be roasted in the oven, but it needs to be cooked slowly for a long time with a flavorful liquid. Brisket can also benefit from marinating. Have you ever had a corned beef sandwich? It comes from a brisket! The salt curing process makes the beef tender.
Another lean and tough, well used muscle, the round is best prepared slowly and on low heat. A great way of preparing this cut of meat is to roast it in the oven. Pot roast, is probably one of the most common recipes that uses this cut of meat. Look for the eye round roast. This meat is also usually used to be made into ground beef. It’s not very flavorful and doesn’t have enough fat, so I don’t use it for meatballs or hamburgers. But it works great in Lasagna and other dishes that don’t need a lot of grease.
Best in recipes such as: Pot roast, Slow Cooking, Country Fried Steak, Lasagna, Penne, Beef and Veggie Casserole
The leg of the animal is used for this cut of meat. It has a lot of connective tissue and a bunch of different muscles.
This is an awesome slab of goodness. It’s well marbled and has great flavor. The only reason it needs to be cooked for a long time is because the meat is SO BIG. Why is Prime Rib often the star of a holiday meal? Because it is one of the best roasts you will ever taste.
This method of cooking includes searingly high heat, lots of smoke (just kidding:) and quick cooking. The cuts of meat that need to be cooked over high heat are either well marbled (have lots of fat flecks throughout the meat) or not as well-worked as the parts of the animal that need to be cooked over low heat for a long time.
And the heat has to be very high because the meat will be more tender if it doesn’t stay on the heat for too long. Another important reason for the high heat is that it sears the meat and makes it taste so good. A gray steak doesn’t look good at all, but if it’s seared perfectly, we can’t wait to eat it because we know it will be delicious.
Any of the following steaks should be cooked quickly over high heat. They are well marbled and have really great flavor. They can be served with a variety of sauces and flavored butters. Mushrooms, peppers, onions, blue cheese, etc. are also great toppings.
When I was a novice cook, these different cuts of meat were a mystery to me. Back then, there wasn’t too much information available online about cooking and food in general. There were parts of my cookbooks that had lots of information about ingredients, cooking methods, cooking tips, and other things. I read all of them. Since I was so interested in the science behind cooking, it was even more helpful to me than the recipes because I could use everything I learned in the kitchen. I hope this post was useful to you and you can use it as a reference.
Pad beef muscle may sound intimidating, but this versatile and flavorful cut of meat is actually quite easy to cook when you know the secrets. Follow this complete guide to selecting, preparing and cooking pad beef muscle to get restaurant-quality results right in your own kitchen.
What is Pad Beef Muscle?
Pad beef muscle refers to a lean, uniformly shaped cut of beef from the chuck or shoulder region that has had all exterior fat and sinew removed. This mechanical trimming process leaves only the tender, juicy interior muscles intact.
Also known as prêt à découper or P.A.D., pad beef muscle is perfect for absorbing sauces and braising liquids. It’s a smart choice for stews, curries, stir fries and other slow-cooked dishes.
Choosing the Right Cut
Opt for well-marbled pad beef muscle cuts like chuck roast, shoulder steak or cubed stew meat. Brisket and flank steak work well too Avoid cuts with dry, brown meat
For stews, choose 1-inch chunks. For stir fries, slice across the grain into thin 1⁄4-inch strips. Pick roasts or steaks sized for your desired number of servings.
Trimming and Cutting
Trim off any excess exterior fat or silverskin with a sharp knife. Cut roasts and steaks into smaller portions if needed. For stews slice into 1-inch chunks. For stir fry slice thinly against the grain.
Tenderizing Tough Cuts
Use a mallet or fork to break down fibers. Marinate for 1-2 hours in an acidic ingredient like wine, vinegar or citrus juice. Apply a salt rub or brine for an hour before rinsing and cooking.
Marinating Magic
Soak pad beef muscle cuts in a flavorful marinade for 1-2 hours. Try garlic, soy sauce, hoisin, yogurt, spices, herbs, Worcestershire, mustard or ketchup.
Sear for Flavor
Sear pad beef muscle over high heat before braising or stewing. Use oil or butter in a hot pan and cook each side just 2-3 minutes to brown.
Braise and Simmer
For tender, fall-apart texture, braise or stew pad beef muscle on low heat for 2-3 hours. Use broth, wine, tomatoes, onions, carrots, celery and potatoes.
Grill It Up
Grill pad beef muscle steaks or chops over high direct heat, 4-7 minutes per side. Flip only once and don’t overcook. Let rest 5 minutes before slicing.
Perfect the Wok Skills
Stir fry thinly sliced pad beef muscle for 2-3 minutes on high heat. Use a hot wok and keep ingredients moving. Add vegetables and sauce at the end.
Oven Roast It
Oven roast pad beef muscle roasts or chops at 350°F for 15-20 minutes per pound until it reaches 145°F internally. Let rest 10 minutes before slicing.
Cooking Times Matter
Follow recipe guidelines for braising, stewing and roasting times. Use a meat thermometer to ensure pad beef muscle reaches safe internal temperatures.
Rest for Best Results
Let pad beef muscle rest at least 5-10 minutes after cooking. This allows juices to reabsorb for tender, juicy meat. Slice across the grain for maximum tenderness.
Sauce It Up
Pad beef muscle is perfect for soaking up flavorful sauces and gravies. Try bold Korean barbecue, red wine jus, chimichurri or rich mushroom gravy.
Serving Suggestions
Serve pad beef muscle over rice, noodles or mashed potatoes. Pair it with steamed vegetables or a fresh salad. Use it for sandwiches, tacos or skewers.
Cooking Pad Beef Muscle in the Oven
Oven roasting is a simple, hands-off cooking method that results in incredibly tender and flavorful pad beef muscle. Follow these tips for roast beef success.
Select the Right Roast
Choose a well-marbled chuck roast, shoulder roast or sirloin tip roast for the best results. Allow 1/2 pound of meat per person.
Prep the Meat
Trim any excess fat or silverskin, then tie the roast with kitchen string to maintain shape. Rub seasoning all over the meat. Insert a meat thermometer.
Best Oven Temperatures
Cook pad beef muscle roasts at 350°F for medium rare or 375°F for medium doneness. Use a meat thermometer for perfect results.
Check doneness
Take the internal temperature in the thickest part:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
Add Roast Aromatics
Surround the roast with quartered onions, halved potatoes, garlic and woody herbs for added flavor.
Make a Pan Sauce
While the roast rests, use pan drippings to make a simple sauce. Add broth, wine, mustard or demi-glace and simmer until thickened.
Rest and Slice
Let the roast rest at least 10-15 minutes before slicing to allow juices to reabsorb. Slice across the grain for tender, juicy meat.
Braising Pad Beef Muscle for Tenderness
Braising is the ultimate cooking method for transforming tough pad beef muscle cuts into fall-apart tender masterpieces.
Best Cuts to Braise
Opt for pad beef muscle chunks from the chuck, brisket, round or shoulder. Leave large cuts whole or cut into 1-2 inch pieces.
Sear First
Start by searing all sides of the meat in batches in hot oil to develop a nice crust. Remove and set aside.
Build Flavor
Sauté aromatics like onions, carrots and celery. Add herbs, garlic, tomatoes or chilies. Deglaze with wine or broth.
Simmer Low and Slow
Return meat to the pot along with enough liquid to come halfway up the meat. Simmer for 2-3 hours until tender.
Finishing Touches
Once meat is fork tender, taste and adjust seasoning as needed. Stir in some yogurt, cream or chopped herbs before serving for added richness and freshness.
Make it a Meal
Serve braised pad beef muscle over creamy polenta, mashed potatoes or buttered noodles. Pair it with roasted vegetables or a crisp green salad.
Grilling Juicy Pad Beef Muscle Steaks
Grilling is a quick, high-heat cooking method that puts a delicious char on pad beef muscle steaks. Follow these simple steps for grilling success.
Shop for Steaks
Look for 3/4 to 1-inch thick pad beef muscle steaks like chuck eye, shoulder top blade or flap meat steaks. Allow 1/2 pound per person.
Prep the Meat
Pat steaks dry and rub them all over with oil, then season generously with salt, pepper and any other spices you desire. Let sit at room temperature 30 minutes before grilling.
Preheat the Grill
Heat your grill to high heat, around 500°F. Scrape and oil the grates right before adding the steaks.
Grill Those Steaks
Sear steaks over direct high heat for 3-5 minutes per side, with grill lid open. Flip only once. Move to indirect heat if flare-ups occur.
Check for Doneness
Use an instant read thermometer to check for your desired degree of doneness:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
Don’t Forget to Rest
After removing steaks from the grill, let them rest 5 minutes before slicing against the grain. This allows juices to reabsorb.
Add Flavorful Toppings
Serve grilled pad beef muscle steaks with savory butter, chimichurri or salsa on top. Side dishes like roasted potatoes and grilled veggies complete the meal.
Tips for Cooking Pad Beef Muscle
Follow these helpful tips and tricks for cooking perfect pad beef muscle every time:
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Choose well-marbled cuts with bright red meat
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Trim off excess exterior fat and silverskin
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Cut into pieces appropriately sized for your cooking method
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Tenderize tough cuts using a mallet, marinade or salt rub
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Cook low and slow via braising, stewing or oven roasting
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Use a meat thermometer to ensure safe internal temperatures
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Let meat rest before slicing for super tender and juicy results
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Pair pad beef muscle with bold sauces and gravies to absorb flavor
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Serve over rice, potatoes or noodles with veggies on the side
With the right cut, technique and cooking method, you can easily transform pad beef muscle into an amazingly tender, delicious and budget-friendly meal. Experiment with different global flavors and enjoy this underrated cut in everything from curries to tacos to Sunday pot roasts.
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Hello. I’m Olga, the creator and photographer of the recipes that you see here. Welcome to my online kitchen! Here I share step-by-step recipes and kitchen tricks to make cooking at home easier, more useful, and of course, tastier.
Beef Soy Sauce Chinese style braised beef heel muscle or beef shank
How do you make easy beef pad Thai?
With tender beef, layers of flavor, and a healthy dose of veggies this EASY Beef Pad Thai recipe is a winner on so many levels! Combine the broth, sugar, vinegar, fish sauce, peanut butter, soy sauce and lime juice in a bowl, whisking well until smooth. Set aside.
What can you make with beef pad Thai?
There are tons of twists you can make on this simple beef pad Thai recipe! Vegetables – Increase or add vegetables like zucchini, lemongrass, bean sprouts, broccoli, and onions. Or skip the meat altogether and make it a vegetarian meal. Proteins – Substitute leftover pork, chicken, shrimp, or cubes of tofu for the beef.
How to make a good pad Thai?
Egg – One large egg is all you need, but if you are a huge fan of eggs in your pad Thai, you can use more. Scallions – Use only the white part of the scallions and chop them finely and uniformly so that they cook evenly. Fresh Cilantro Leaves – Use cilantro for an herbaceous garnish.
Can you freeze beef pad Thai?
Beef pad Thai is best eaten fresh off the stove, but you can store leftovers in the fridge or freezer. If you want to make this meal ahead of time, you may want to store the noodles separately from the sauced beef and veggies and toss to combine when you’re ready to reheat.