The leanest cuts of red meat are sirloin, tenderloin, chuck and round. Pork can also be very lean, particularly loin chops and tenderloins. Packaging that includes the word "choice" is generally leaner than labels marked "prime" or "select." Choice meat can easily dry out in cooking and become so chewy that it's unappetizing. With so little fat to provide juice, you have to take measures to add to the meat's moisture.
Step 1
Combine 1 cup of table salt with 1 gallon of water. Place your meat in a sealable plastic container or cooking bag large enough to hold it and the salt water. Pour the salt water into the container or bag, seal it, and refrigerate your meat for 12 to 24 hours. The muscle fibers of your meat will absorb some of the liquid. Meat loses about 30 percent of its weight during cooking, and this brining process can limit the loss to about 15 percent.
Step 2
Remove your meat from the container or bag, and throw out the brine. Rinse the meat well under tap water to remove surface salt and prevent your meat from having a too-salty taste.
Step 3
Add a small amount of vegetable oil or unsalted butter to a skillet. Sear the meat over medium-high to high heat. When all sides are brown, reduce the heat to low. Add a small amount of water or unsalted bouillon to the skillet.
Step 4
Cover the skillet and continue to cook your meat over low heat, checking the water or bouillon level periodically. Replace the water or bouillon as needed. Depending on the size of your meat, the cooking process can take one to two hours over low heat.
Tips and Warnings
- If you use kosher salt to brine your meat rather than table salt, you will need more. Use about 1-1/2 to 2 cups, depending on the brand of salt you use. You can also add your choice of seasoning to the brine mixture, such as oregano or thyme. If you cook your meat on an outdoor grill, do not put it directly over the heat source. After searing, grill it to the side of the hot coals or, if you use a gas grill, over burners that are not turned on. Cover the grill and cook to your desired doneness. Very lean cuts of meat also do well in stews and crock pots if you use plenty of liquids. Marinating or pounding before cooking will also help keep them tender.
- If you've brined meat that you are going to use in a recipe that calls for salt, omit the salt in the recipe. What your meat has absorbed during the brining process is generally sufficient.
Things You'll Need
- 1 cup table salt
- 1 gal. water
- Sealable plastic container or large cooking bag
- Skillet with cover
- Vegetable oil or butter
- Unsalted bouillon
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