_beef To Tenderize Recipes
_BEEF: TO TENDERIZE
Number Of Ingredients 0
Steps:
- Dissolve 1 teaspoon baking soda in 2 tablespoons water. Spread over beef. Let stand 1 hour.Or: Combine 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon peanut oil, a pinch of sugar and a dash of pepper. Add mixture to beef shreds or slivers and toss. Let stand 1 hour. Or: Pound stewing beef lightly with the side of a cleaver blade or bottom of a glass, and pierce all over with a fork. Combine 3 tablespoons soy sauce, 2 tablespoons sherry and 1 teaspoon salt. Rub into meat. Let stand 1 hour, then braise. Or: Add 1 tablespoon brandy for every 2 cups of liquid in which red-simmered beef will cook.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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8 SIMPLE WAYS TO MAKE TOUGH MEAT TENDER - TASTE OF …
From tasteofhome.com
Estimated Reading Time 4 mins
- Physically tenderize the meat. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers.
- Use a marinade. Cuts like flank or skirt steak make excellent grilling steaks, but they’re so tough you won’t want to eat them without a little marinade action.
- Don’t forget the salt. Whether you’re marinating or not, at least make sure to salt the meat before cooking. Salt draws out moisture from inside the meat, concentrating the flavors and creating a natural brine.
- Let it come up to room temperature. This is especially important with grass-fed beef and other lean cuts of meat. Since there’s not a lot of fat on these cuts, they’re less forgiving if slightly overcooked.
- Cook it low-and-slow. More expensive cuts of meat can be flash seared over high temperatures, but many budget cuts, like pork shoulder or chuck roast, require low-and-slow cooking techniques (like these slow cooker sandwiches).
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From myrecipes.com
- Physically break tough muscle fibers. This is called mechanical tenderizing and there are a few ways to do it. Use a meat tenderizer or small mallet to break tough muscle fibers, by literally pounding the beef (you can wrap the cut in pieces of plastic wrap to keep this from getting messy).
- Marinate the meat. A marinade is the best way to utilize acids and enzymes for your benefit in tenderizing. Acids assist in breaking down proteins, while enzymes relax and break down proteins.
- Let meat rest and account for carryover cooking. Always let your beef rest after cooking and before slicing. We’ve all noticed that when we cook a piece of meat, it shrinks in size.
- Cut against the grain. This is the simplest, smartest trick. Always make sure you cut against the grain (grain meaning the direction of the muscle fibers).
- Invest in high-quality steak knives. Do yourself, and your company, a favor and purchase sharp, serrated knives. This makes beef easier to slice, which makes it seem more tender, if nothing else.
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