ZOAHARIAN.COM – Making beef tender doesn't always require a pressure cooker. With the right boiling technique, beef can become soft and easy to chew while helping to save gas usage.

Mistakes in boiling meat can actually make the texture tougher. Boiling for too long over high heat is not a guarantee that the meat will become tender quickly. On the other hand, the right cooking technique can make the meat perfectly cooked without having to waste a lot of time and gas.

So, how do you boil beef so it becomes tender quickly without pressure?

1. Choose the Right Part of Meat

The first step is to choose the appropriate part of beef. For soupy dishes such as soup, soto, or stew, parts such as sengkel, brisket, or thigh can be an option.

Cuts of meat that have less connective tissue and fat will usually taste juicier after being cooked for a long time.

2. Don't cut the meat too small

If you want the meat to remain soft and not dry out easily, it's best not to cut it too small before boiling.

Cut the meat into medium sizes or according to cooking needs. Once cooked and the texture is soft, the meat can be cut into smaller pieces before being processed again.

3. Use the 5-30-7 Technique

One way you can try to save gas is the 5-30-7 technique.

The method is quite simple:

• Put the meat in a pan and add water until all parts of the meat are submerged.

• Boil using medium heat until the water really boils.

• After boiling, continue boiling for about 5 minutes.

• After that, turn off the stove and cover the pan tightly.

• Let it rest for approximately 30 minutes without opening the lid of the pan.

• Return the stove and boil for about 7 minutes.

After this process, check the texture of the meat. If it is not tender enough, the meat can be boiled again until it reaches the desired level of tenderness.

This technique utilizes the heat stored in the pan so that the meat continues to cook even though the stove is turned off.

4. Don't open the lid of the pot often

This is an important key.

When the pot lid is opened frequently, the heat and steam in the pot will escape. As a result, the cooking process takes longer and gas usage can increase.

So, after the stove is turned off, make sure the pot lid remains tight during the sitting process.

5. Add spices to reduce the smell of prengus

Apart from making the food smell more delicious, some spices can also help reduce the distinctive aroma of beef.

You can add bay leaves, lemongrass, ginger, galangal, or garlic when boiling meat. The choice of spices can be adjusted to the type of dish to be made.

6. Don't add lots of ingredients right away

If the meat will be used to make soup, curry, or stew, you should focus on making the meat tender first.

Ingredients such as vegetables that cook easily should be added later so they don't get destroyed during the boiling process.

7. Leave it before cutting

Once the meat is cooked, don't cut it straight away or shred it while it's still very hot. Leave it for a few minutes so that the meat juice becomes more stable.

For easier and neater cutting results, cut the meatagainst the grain. This method makes the texture of the meat feel softer when eaten.

Saves gas, meat remains tender

Boiling beef without pressure cooking can actually be done using a simple technique. The key is not just using high heat, but using heat efficiently.

The 5-30-7 technique, using a tight lid, and choosing the right cut of meat can be an alternative for those of you who want to make tender beef without having to use a pressure cooker.

In this way, cooking beef does not have to be synonymous with long boiling times and wasteful use of gas.

So, before cooking beef, don't just rely on high heat. The right cooking technique can actually be the secret to making the meat tender quickly, saving gas, and of course not being tough

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