Tenderizing beef?!
Tenderizing beef?
Is there a way to make beef tender in just about 30 minutes? I cook beef for about two hours and it's still kind of hard. What do you put in beef to make it tender, but juicy?
Answers: I sprinkle it with meat tenderizer (I use Mccormick) and then I poke holes in the meat with a fork (I usually do this with my roast. I also do it with chicken and pork) and then I pound the heck out of it with a meat tenderizer (I have a metal one that has sharp little thingers on it...looks like a mid-evil torture weapon! LOL) I then brush the meat with a browing sauce, like Kitchen Bouquet. Then I put it in a slow cooker with gravy mix, a little more browning sauce, water, salt, pepper, and parsley and let it simmer on low for like 9hrs. I put it in first thing in the morning, and by 6:00PM, its done and tender and falling apart. Then I use the drippings (after I scrape the fat off the top) to make my gravy.
Hope this helps! You can use meat tenderizer, like Accent; or you can pound it with either a meat tenderizing mallet or the bottom of a can or jar.
Just hold the jar/can upright, and hammer the meat with it. Marinate it overnight. If you are buying a lower grade or cut of beef, then getting tender and juicy meat is hard to do. If you don't mind MSG, then you can use Accent, which is a meat tenderizer. Also, anytime that you marinate meat, it gets more tender. You can also try cooking in a low oven for longer period of time, which also helps with the tenderness.
Hope any of these suggestions help! I use beer You'll need about 1/2 tsp. of baking soda for every 1/2 c. of marinade you use. Don't marinate the meat too long though or else it will get overly tender. Only use this for tough cuts of meat (i.e. London Broil) that you are using to stir fry with. If you are using a meat that is naturally tender, you won't need to use the baking soda unless you want that really, really soft texture.