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Why Does Meat Stay Tough in Curry? 6 Causes

The cut needs longer moist cooking

Cuts with connective tissue, such as beef shank or shoulder, can need long, moist cooking before they soften. Very lean quick-cooking cuts may dry out if treated like a slow-cooking cut; match the method to the meat.

Cooking time is too short

If the meat is still chewy, it may simply not have cooked long enough for its connective tissue to soften. Continue at a gentle simmer and check periodically; exact time depends on cut, piece size, pot and heat.

Heat is too aggressive

A hard rolling boil can make liquid evaporate quickly and can leave the outside of meat overcooked before tougher parts soften. Lower the heat so small bubbles rise steadily, then replace evaporated liquid with hot water or stock.

There is not enough cooking liquid

If the pot becomes dry before the meat is tender, add hot water or stock in small amounts and keep the meat partly surrounded by liquid. Avoid pouring in a large amount of cold liquid, which can interrupt the simmer.

Pieces are uneven in size

Cut boneless meat into pieces of similar size so they cook at a similar rate. For bone-in shank or nihari pieces, sizes may naturally vary; test the largest piece before deciding the whole pot is ready.

Judge tenderness, not only the clock

Use a fork or skewer to check the thickest piece: it should enter easily and the meat should yield without a rubbery pull. Do not judge tenderness only by the clock; finish reducing and seasoning the gravy after the meat is tender.