What is the best way to tenderize stew meat so i can use on skewers?!


Question:

What is the best way to tenderize stew meat so i can use on skewers?

Additional Details

3 weeks ago
i ran out of marinades and meat tenderizer so i have it in beer, does that really work?


Answers:
3 weeks ago
i ran out of marinades and meat tenderizer so i have it in beer, does that really work?

Marinate overnight in beer & a squeeze of lime juice. This works on chicken or shrimp too.....Yummy!!

Source(s):
Georgia girl!

A good meat tenderizing season is available in the spice section , McCormick's works great or there are a wide variety of marinades available it really depends on your taste

It's not so much the prep that makes it tender as how you cook it and how you cut it. You need to cut it so that the grains are not long and chewy, they should be short,

And don't overcook it.

Beer and Worcestershire sauce will work. Be sure to add some Adolf's meat tenderizer or the generic to the marinade. Let it sit in the fridge for at least 4 hours, flipping it once an hour.

A cheaper and better way to get kabob meat is to buy a pot roast or chuck steak and cut it up yourself, just watch for the sales Better sized pieces and you can cut out the gristle and other tough sections.

Your stew meat is probably round or chuck roast. These are slow-cooking cuts, not great on the grill. To use on skewers, slice your chunks into thin strips. Marinade in soy sauce & lime juice for 30 minutes.

Get a bottle of Italian Dressing. The base is vinegar , which is a really good tenderizer, and the spices add a real zing to the meat.

Put the meat and dressing into a plastic bag and into the refrigerator for anywhere from 4 hours to overnight. Discard dressing when you're ready to use the meat.

It's also really good with Russian Dressing.

I think you'll like the way it turns out.

I like a mix of Soy sauce, honey, garlic and ginger with some white or sushi vinegar. If you really want to kick it up a little add some ground anaise

vinegar




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