Whether the result of distraction or fear of undercooking, we’ve all taken a beautiful cut of meat and cooked it to bone-dry oblivion. Unfortunately there’s no undo button, but there are two great strategies to coax deliciousness back into your sad, overdone meat.
1. Change your tactics. Switch from a dry cooking method like grilling, roasting or pan-frying, to a moist one like braising or stewing.
Gently simmered at a low temperature for a long period of time, the meat’s collagen will dissolve into gelatin and the muscle fibres will separate, producing the fall-apart tenderness relished in braises and roasts. Watch closely and stop cooking immediately when the meat is easily pulled apart with a fork. Remember: low and slow — don’t let it rise above a simmer or you will dry it out further.
2. Shred it and sauce it. The second option, which is quicker but with less succulent results, is to slice or shred the meat as thinly as possible and warm it in a liquid. The meat itself will still be dry but small pieces have lots of surface area to absorb moisture. Try a barbecue sauce and repurpose the protein into tacos (here’s a great sauce recipe for that) or bathe it in marinara sauce and make a quick ragu for polenta or spaghetti.
There’s no way to rewind a steak from well-done back to rare, but you can definitely re-purpose it into a delicious new dinner.
Jennifer Pallian is a Vancouver-based food writer and photographer, who shares vibrant recipes on her blog Foodess.