Alcohol as a beef tenderiser: recommendations!?!
Answers: I do not have any wine or beer in the house and it is BUCKETING rain and frankly I'm warm and cosy and not leaving. What I do have is vodka, whiskey, bacardi, Buckfast tonic wine (!!!)... Ooh and lemon juice! Go on, someone get creative and design me something that will help tenderise my round steak in less than an hour!
Mix yourself a marinade of 1:1 barbeque sauce and bourbon. Perfect for steak :-)
dont know bout them but guiness does it pwopa!!!!!
Drink the Vodka and hit the steak with a hammer.
Why not flambe the steak with the whiskey.
Cover the steaks in cling wrap and bash them witha rolling pin - that will tenderise them! Save the booze for boozing!!
Try Jack Daniels - bit of a waste but fantastic!!
Well I am a former chef and for me the Tonic Wine is a better choice, lemon is fine for marinating poultry ot fish, not beef, cut it into chunks or strips and then marinated it in garlic, herbs, onions and a cup of the wine for 2-3 hours then either cook/grill it rare to medium rare so it does not go tough, slice it diagonally or make a stroganoff by sauteing it with onions and mushrooms, cover it with stock, simmer it for 45-60 minutes thicken with a bit of cornstarch and water, then add some sour cream or plain yougart and serve it over noodles or rice,
Forgive me but I don't think Count Strogonoff would recognize that, Strogonoff is made by cutting strips of beef from the rump which has been marinaded in fine red wine for at least three days. We use highland cattle free range ranched on the Isle of Orkney, and killed individually in the field. The beef strips are thrown into a very hot pan and flambeed in Cognac. Now sprinkle with smoked Hungarian paprika keeping the beef moving to coat in spice. Now add slowly smetana (yogurt from cream) with the heat turned down. After 3 minutes add sliced wild fungi (ceps are great.)
another couple of minutes and just a touch of Dijon mustard,
The sauce should be clinging to the beef. It should be served with latke (shaved potato and onion, mixed and made into little cakes and fried until golden in olive oil, red cabbage baked in a casserole with apple, Cinnamon and ginger, covered in cider, and sauerkraut. That is according to the Strogonoff kitchen archives of The Tsar in St Petersburg,
which we faithfully reproduce.