1. Choose the parts suitable for marinating: Generally speaking, the parts with more tendons and coarse texture such as neck, chest and abdomen are more suitable for marinating. These parts are rich in collagen and connective tissue, which will become very soft after being marinated at low temperature and slow fire for a long time.
2. soak in advance: soak the cut or whole beef in clear water for several hours or even one night in advance to make it absorb enough water and become soft.
3. add vinegar or lemon juice: before adding seasoning, add a small amount of vinegar or lemon juice (about 1-2 spoonfuls) to the pot, which can promote the decomposition of collagen in beef and make it easier to digest and absorb.
4. Low-temperature and long-time marinating: put the cut or whole beef in boiling water to remove blood foam and then take it out for later use. Then put the seasoning and water into the pot, put the beef into the pot after boiling, adjust the heat to a low or low fire state, and keep the temperature of the marinade at about 8℃. According to different parts and sizes, it takes 2-4 hours or even longer to marinate.
5. Pressure cooker: If you have a pressure cooker, you can use it to quickly cook beef. Put the cut beef and seasoning into a pressure cooker and cook under high pressure for 3-6 minutes.
In a word, to make beef ripen and soften more easily, you can help to achieve this goal by choosing a suitable part for marinating, soaking in advance, adding vinegar or lemon juice, marinating at low temperature for a long time or using a pressure cooker.