As a high-protein, low-fat, and nutritious meat, beef is deeply loved by people. However, many people often face a problem when cooking beef: beef tends to be chewy and has a tough taste, which affects the enjoyment of deliciousness. So, how can you make beef more tender and tasty? In this article, we'll take a closer look at a few tips for tenderizing beef to help you achieve delicious dishes in your kitchen with ease.
1. Choose the appropriate beef cuts
First and foremost, choosing the right cut of beef is the first step in making tender beef. Different cuts of beef vary in meat quality and texture, and their tenderness varies greatly. Generally speaking, the following parts of beef are tender and suitable for stir-frying or steaking:
1. Ribeye: It is characterized by its tender meat with rich oily splashes, and a very tender texture, suitable for pan-frying, grilling and sautéing.
2. Tenderloin: Also known as sirloin, it is the most tender part of the cow, with a delicate meat texture and excellent taste, which is suitable for steak.
3. Chuckeye: This part of the meat is slightly tough, but it is still relatively tender and suitable for stewing.
4. Brisket: Suitable for stewing, the brisket becomes very soft even if it has a hair-like texture after slow cooking.
Choosing high-quality beef is an important part of ensuring that the finished product is tender, so be sure to choose pieces of meat with bright colors and clear lines when purchasing, and avoid choosing parts that are too fatty or black.
2. Marinated beef
Curing is a common method of tenderizing beef, and it improves the quality of the meat through the penetration of seasonings. Common pickling materials include:
1. Soy sauce and cooking wine: These two seasonings not only add flavor to the beef, but also help the meat become tender. It is recommended to soak for at least 30 minutes or even overnight.
2. Vinegar: The acids contained in vinegar can help break down the fibers in the meat, which can make the beef more tender. It is recommended to use apple cider vinegar or rice vinegar, and the amount of vinegar should not be too much, so as not to affect the taste.
3. Starch: Some people like to add a spoonful of starch to form a protective film that makes the meat more tender. This style of beating is suitable for a short marinade and can be stirred well before being put into the pan.
4. Milk: The lactic acid in milk can help the beef tenderize. Soak the beef in milk for about 1 hour to make it more tender and tasty.
The marinating time and ingredients should be adjusted according to the different parts of the beef and individual tastes, so as not to over-marinate the meat and cause the meat to become too salty or destroy the natural flavor.
3. Use tender meat powder
Meat tenderizer is a seasoning made from enzymes and other trimmings that can effectively help beef become more tender. The main ingredients of meat tenderizing powder are papaya enzyme and bromelain, which can break down the protein in the meat and achieve the effect of tenderization. When using meat tenderizer meals, you should pay attention to the following:
1. Dosage: Under normal circumstances, 2 grams of tender meat powder can be used for every 500 grams of beef, and excessive amount may cause the meat to be sticky and difficult to digest.
2. Timing: After applying the tender meat powder, let it sit for 15-30 minutes before cooking, too long may cause the meat to be too loose.
3. Pairing: Tender meat powder can be used with other seasonings, such as salt, pepper, etc., to enhance the flavor.
When using meat tenderizer powder, it is necessary to grasp the amount and time, and try to choose pure natural meat tenderizer powder to avoid the burden on health.
Fourth, master the correct cooking method
The cooking method of beef also directly affects its tenderness, and different cooking methods can cause functional differences. Here are a few common cooking methods and their considerations:
1. Fry
Frying steak is one of the most common ways to cook it. When frying steak, pay attention to:
- Oil temperature: Before frying the steak, the oil temperature should be high enough, usually around 180°C, to create a beautiful caramelized surface while locking in the gravy.
- Turning time: Flip not too often, usually fry for 3-4 minutes on each side, adjusting according to the thickness of the steak and the degree of raw doneness you prefer.
2. Stir-fry
Stir-fried beef is a quick way to cook and is suitable for thinly sliced meat. Caution when stir-frying:
- Heat: Use a high heat and stir-fry quickly to keep the meat tender.
- Order: Stir-fry the beef slices until they change color, and then add vegetables to avoid heating the beef for too long and making it too old.
3. Simmer
Beef stew is a method of slow cooking, especially for coarser textured parts such as brisket. When stewing beef, follow the following:
- Seasoning: Marinate the beef before simmering and add a little soy sauce and ginger and garlic to enhance the flavor.
- Time: Simmer long enough, usually more than 2 hours, to make the beef crispy and flavorful.
4. Roast
Roast beef usually uses a whole steak that holds the juices in place. Considerations include:
- Room temperature: Remove the beef from the refrigerator before roasting it and let it return to room temperature for a while, which will make the meat more homogeneous.
- Temperature: Cook at 150-170°C, and keep turning the pieces so that they are evenly heated.
Fifth, cutting skills
The way you cut beef also has a big impact on its tenderness. In general, the following points should be followed when cutting meat:
1. Reverse grain cutting
The fiber in beef is textured, and cutting should be done against these textures, which can effectively reduce the toughness of the meat and make it easier to chew.
2. Slice thickness
The choice of thickness is also key, as slices that are too thick will not only be difficult to absorb the flavor, but also affect the taste. It is generally recommended to cut into slices with a thickness of 0.5-1 cm, which can not only maintain the moisture of the meat, but also facilitate stir-frying and flavoring.
3. Keep it even
When cutting, try to keep the thickness even, so that the heating is consistent during cooking, and avoid the phenomenon of half cooked and half raw.
6. Appropriate rest time
After cooking the beef, let it sit for a few minutes before cutting it to make the meat more tender. This is because the moisture is concentrated in the center of the meat after heating, and if it is cut immediately, the juice will flow out and affect the taste. It is recommended to let it sit for 5-10 minutes to allow the juices to return, which will preserve the juiciness of the beef and enhance the flavor of the whole dish.
With the above methods, you can easily make your beef more tender and tasty. Whether it's choosing the best cuts, marinating, using tenderizing meals, or mastering cooking techniques and cutting techniques, every step counts. I hope you can master these tricks in your daily cooking to make the beef more delicious and bring a perfect taste experience to your family and friends. Whether it's at a family gathering or at the daily dinner table, tender beef is an intoxicating dish. Finally, if you think this article is helpful to you, please like and forward it!