Did you know that one of the biggest challenges when cooking beef is getting it tender without losing its flavor? If you use the wrong technique, the meat can turn out tough and hard to chew. Ever had that happen to you? Well, to make sure it doesn’t happen again, let’s go through this article to the end! Minchef is here to give you a complete guide on how to boil beef to make it tender, starting from how to choose the right cut, the boiling techniques, and even natural ingredients that can help soften the meat. Who knows, after this, you might become even more confident in the kitchen and no longer worry when it comes to cooking beef! 

How to Boil Beef to Make It Tender 

Here’s how to boil beef to make it tender, easy to follow, foolproof, and guaranteed to make your dishes even more delicious! 

1. Choose the Right Cut of Beef 

The first step that is often overlooked is choosing the right cut of beef for boiling. Not all parts of the cow have the same texture. For a tender result, go for cuts like shank, brisket, or round. These parts have connective tissue that softens when cooked over a long period. 

2. Cut the Beef Properly 

How you slice the beef also affects its tenderness after cooking. Cut against the grain so the muscle fibers are shorter, making the meat easier to tenderize when boiled. Evenly sized cuts also help ensure uniform cooking. 

3. Use the 5-30-7 Boiling Technique 

One method to tenderize beef quickly without using a pressure cooker is the 5-30-7 technique. Boil the beef for 5 minutes, turn off the heat, and let it sit in the hot water (covered) for 30 minutes. Then, bring it back to a boil for another 7 minutes. This technique helps break down the fibers without ruining the texture. 

4. Use a Pressure Cooker 

If you’re looking for a faster, more practical way, a pressure cooker is a great option. It uses high steam pressure to speed up the tenderizing process. In about 30–40 minutes, your beef can become perfectly tender, no need to keep checking the pot. 

5. Add Natural Tenderizers 

You can also use natural tenderizers like papaya leaves, pineapple, ginger, or lemongrass. These help break down the protein in the meat. For example, you can apply grated pineapple to the beef before boiling, but don’t leave it on too long, or the meat may become overly soft. 

6. Simmer Over Low Heat 

Boiling beef over low heat takes longer, but the results are worth it. A low temperature gently breaks down the fibers while preserving the meat’s flavor and moisture. 

7. Use Enough Water 

Make sure the water fully covers the beef. This ensures even cooking and prevents the meat from burning or drying out. If the water level gets too low, add more hot water to maintain a stable temperature. 

8. Let the Beef Rest After Boiling 

Once the beef is done boiling, let it rest for 10–15 minutes before cutting or serving. This allows the meat to reabsorb its juices, resulting in a more tender and juicy texture. 

Read More: Get to Know the Tender Cuts of Beef to Make Cooking Easier and More Delicious

Trying to Make Beef-Based Dishes Better Without Coconut Milk? Try FiberCreme! 

After following the eight steps above, you no longer have to worry about your beef turning out tough or chewy. So, what are you trying to make with that beef for the upcoming Aid al-Adha? Well, whatever you’re trying to cook, don’t forget to add FiberCreme 

FiberCreme is perfect for dishes like gulai, soups, soto Betawi, or other Aid al-Adha delicacies that you want to make coconut milk-free. This all-purpose powder can serve as an alternative ingredient that also offers high-fiber, low-sugar, and 0mg cholesterol. Start getting creative in the kitchen with your favorite recipes and add FiberCreme to make your meals even tastier and healthier. 

Need more recipe inspiration? Check out and follow @FiberCreme_TV on Instagram or visit Ellenka’s YouTube channel for fun recipes and kitchen tips. Don’t forget to share your cooking experience using FiberCreme in the comments!