How to make a pot-au-feu, beef bourguignon or any simmered dish without the meat being dry?
« Simmering » is in itself a method for tenderizing meat. It is important to let it cook over low heat for a long time and especially to watch the level of water, salt or tomato! We forget it too often, the tomato sauce with its acidic action, its water, counts for a lot in the success of so-called casserole dishes!
Beforehand, we will have taken care to cut the pieces of tomato well and also to slip in a teaspoon or two of baking soda. Shhh, it’s a secret!
How to make meat tender after cooking?
