- Start pounding with the coarse, ridged side of the mallet. This breaks down connective tissues and fibers to make the meat more tender.
- Once you’ve sufficiently broken down the meat, use the other side (it should be smooth or finely pronged) to flatten and smooth it.
- For particularly tough cuts, you may want to use a powdered meat tenderizer as you pound. These are generally made of pineapple or papaya extract, and further break down tough fibers.
Try More Cooking Advice with- How to Stew.
See More: Cooking Q&A , How to