Instructions

1. Place meat in between two sheets of plastic wrap. Using a rolling pin or heavy iron pan, pound the meat. This will help to break up the fibers in the meat just as a meat tenderizer would.

2. Cut shallow strips -- a fraction of the meat's thickness -- into the meat. Place the meat in a shallow dish and pour marinade over it. The marinade chould have an acidic component, such as citrus or vinegar, which enhances the tenderizing effect.

3. Cover the dish and allow to marinate. If using acidic or especially salty components, limit the marinde time to a couple of hours, as the acid would eventually break down the meat too much. The longer it sits in herb-based marinades with, say, olive oil, the more tender the meat will be.

4. Stew or cook your meat for a long time at lower temperatures. The longer the meat is cooked -- using the "low and slow" method, referring to temperature and time, respectively -- the better chance your results will be tender and juicy.