_beef To Tenderize Recipes

_BEEF: TO TENDERIZE

_Beef: To tenderize image

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Ingredients

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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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Use Your Muscles. The oldest, easiest, and most obvious way to tenderize meat is to pound it into submission. Use a mallet or cover it in saran wrap and thump it with a rolling pin or a heavy skillet.
Cook It Long and Low. With a little heat and a lot of time, the collagen in the toughest cuts eventually breaks down, leaving you with shreds of tender, juicy meat.
Use Fruit Enzymes. Some fruits contain protease, a kind of enzyme that's great for breaking down meat proteins. These fruits especially: kiwi is at the top of the list since it contains actinidin, which works gently and has a neutral flavor.
Dry-Age Meat for Tenderness. Dry-aging uses the meat's own enzymes to break muscle fiber down and results in a more tender and flavorful cut. How long does it take to dry-age meat?
Let the Knife Do the Chewing for You. Cut the connective tissue to make it more tender. Slice the cooked meat thinly, against the grain. Your knife should bisect the muscle fibers, not follow them.
Use Baking Soda. Cook’s Illustrated explains how baking soda alkalizes the surface of the meat, hampering the proteins' bonds and making the meat more tender.
Use Salt as a Tenderizer. Some science folks insist that salt makes meat tougher, not tenderer, but the best chefs and true foodies know better. If you give it time, salt can blast the protein strands and dissolve the muscle fibers of tough meats.
Always Let the Meat Rest Before Cutting It. Don't rush this final, crucial step! It's been proven beyond a shadow of a doubt by experts like J. Kenji López-Alt that short rest on the carving board BEFORE CUTTING makes all the difference.
Use an Acidic Marinade. Food scientists know that although marinades are great for flavor, they don't always work to tenderize. Acids can take some time to penetrate meat, and added oils and sugars might slow the process down, so if you have a thicker cut, a marinade is probably a waste of time.

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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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