How to tenderize meat

[dead-fred]

Buttermilk marinade. (for the acidity)

[Gracebowen]

I use the Crock-Pot or a meat grinder.
Granted the meat grinder turns it in to very small pieces.

[LeCheffre]

Perhaps you should invest in a jacquard device. It’s what all the restaurants use. It will also speed cooking and reduce moisture loss, so may help with your vitamin C issue.

Do you have scurvy? If not, you’re getting adequate vitamin C.

[monstermash]

The method in this video for making pork carnitas is AMAZING! The meat comes out so perfectly tender - it’s my son’s favorite meal and is so bummed when there’s not a lot of leftovers. I imagine you can change out the spices, but I would definitely keep the oil and the method in tact. I want to try this method with other fatty meats too, but haven’t gotten around to it.

And for a make ahead tip, buy a big pork roast at costco, cut up into pieces per the video, then dump the meat into multiple freezer zip bags along with the correct proportion of ingredients, and freeze. When you’re ready to cook, take it out the night before and defrost (using whatever your preferred method is), mush the bag around to mix up the ingredients and resume the recipe at the roasting stage. I did this a couple of months ago, and ended up with at least 3-4 bags in the freezer. I have one left - it’s so nice to do on a weekend day.

[Lhaymond]

Look in to an Annova Sous Vide

[lurian]

I think ribs cooked in the oven are extremely tender, fatty and delicious, all you need to add for aroma is some garlic and rosemary and olive oil,remember to rub the ribs in salt and pepper (and paprika if you have it and like it)