There are several ways to tenderize stew meat with natural meat tenderizers. You can use baking soda, vinegar, and plain water to tender stew meat. But if youre not sure what to use, you can also dry-age the meat to tenderize beef naturally. Here are some tips on how to tenderize stew meat.
Lets dive into each of them. These tips should give you delicious tender meat thats ready to eat. Just keep in mind that they require a little effort. But dont worry, they work!.
Beef stew is a classic comfort food that warms you up on cold days. When prepared properly with tender chunks of beef, it’s irresistible. However, using the wrong cut of meat or improper cooking techniques can result in a chewy, stringy stew that’s unappetizing. The good news is that you can use a few simple tricks to quickly tenderize beef stew meat.
Choose the Right Cut
The first step is selecting the right cut of beef. Look for meat that comes from well-exercised muscles in the cow as these cuts will have the most collagen. Collagen is a type of protein that breaks down into gelatin when cooked slowly, leading to tender and juicy meat. Excellent options for stew include
- Chuck roast
- Bottom round roast
- Brisket
- Short ribs
- Flank steak
Avoid lean cuts like tenderloin or sirloin since these don’t have much collagen Stick to tougher cuts for the best, melt-in-your-mouth texture
Cut into Bite-Sized Pieces
Once you’ve picked a suitably collagenous cut, slice the raw meat into 1-inch cubes. Smaller pieces means more surface area for seasonings to penetrate and cook quicker.
TIP: Put the beef in the freezer for 30 minutes first to firm it up for easier slicing.
Use a Marinade
Soaking the meat in an acidic marinade helps break down tough connective tissues. The ideal marinade for stew beef contains:
- Acidic liquids like vinegar, wine, lemon juice, yogurt or tomato juice
- Oil
- Seasonings like garlic, herbs and spices
Marinate the beef for at least 2 hours, or up to overnight. The longer it marinates, the more tender the meat will become.
Brown the Meat
After marinating, pat the beef dry and brown it in batches in a skillet with oil over medium-high heat. Searing creates a caramelized crust on the exterior while rendering fat on the inside for better moisture.
Do not crowd the pan – cook just 1 layer at a time for the best browning.
Simmer Low and Slow
Once the meat is nicely browned, transfer it to the slow cooker or Dutch oven along with your other stew ingredients like veggies and seasonings. Cover with broth or water and cook on low heat for 2-3 hours, until fork tender.
The slow simmer allows collagen to transform into gelatin, resulting in tender beef.
Use a Meat Mallet
For extra tough cuts, you can break down fibers by pounding the raw meat with a meat mallet or tenderizer hammer. Place beef between two sheets of plastic wrap and pound lightly to soften. Be careful not to overdo it or the meat can turn mushy.
Cook in Liquid
Braising is ideal for stew meat. This method involves cooking the beef in a small amount of liquid like broth, wine or water for an extended time. The moisture keeps the meat succulent while the heat gently unwinds collagen.
Try cooking in a Dutch oven with a lid slightly ajar at 300 F for 2-3 hours. Check and stir occasionally, adding more liquid as needed.
Use Baking Soda
Soaking beef in a baking soda solution helps break down proteins. Here is a simple process:
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Dissolve 1 tsp baking soda in 1⁄2 cup water per 1 lb meat.
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Soak beef for 15-30 minutes.
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Rinse thoroughly, pat dry and cook.
The baking soda tenderizes while retaining moisture in the meat.
Add Acid at the End
When making the stew, refrain from adding acidic ingredients like tomato sauce, lemon juice or wine until the end. Acids can inhibit collagen from turning into gelatin if added too early. Wait until the meat is almost done cooking before incorporating.
By selecting the optimal cut, marinating, and using low gentle heat, you can quickly turn tough beef stew meat into fork-tender perfection. With these simple tricks, your stew will be ready to enjoy in no time.
How to Tenderize Stew Meat Quickly Using a Meat Tenderizer?
For stews with tough cuts of beef, a meat tenderizer can help make the meat less tough. Stew meats can be made from many cuts, including filet mignon, Wagyu, and even Jamon Iberico. The best cuts to use for stews are often the toughest. Alternatively, you can use inexpensive cuts like rumps. Another great way to tenderize stew meat is to marinate it. A good marinade contains acids that will tenderize the meat. Apple vinegar or balsamic vinegar can be used instead of white vinegar. Other acidic foods, like tomato sauce or wine, can also be used. You can also use other types of vinegar, such as apple, citrus juice, or red wine. For a more natural solution, you can also use the vinegar from wine corks. If you are preparing a stew with a tight time schedule, you can use a meat-tenderizer. The appliance works by reducing the cooking time. It also makes stew meat more tender. It can be seasoned with coarse salt or marinated in acidic solutions. The stew can also be cooked on a campfire or in a slow cooker for two hours with baking soda added. However, this method might be too time-consuming, resulting in a soft beef stew.
Ideally, you should marinate the meat overnight in a refrigerator. A good marinade contains acids and will break down the tough collagen fibers. However, the acids may not penetrate the meat if the other ingredients are present. Using a meat tenderizer before cooking will help ensure the meat is soft. And, when cooked in a slow oven, it will retain its flavor. It will also keep the stew liquid in the pan, so you can serve it cold.
In conclusion, there are many different ways that you can tenderize stew meat. Some ways take longer than others, but the end result will be tasty and tender no matter what you do. Experiment with different methods and find the one that works best for you.
How can I tenderize meat quickly?
There are a few ways to tenderize meat quickly. One way is to pound it with a mallet or the flat side of a knife. You can also let it sit for a few hours in an acidic liquid like lemon juice or vinegar.
How To Make Beef Soft & Tender | Tough Stewing Meat Made Soft
FAQ
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