Perfectly Tender and Delicious Beef: The Secret to Using this Fruit to Marinate before Cooking

Discover and practice the art of creating tender and flavorful beef dishes with the recipes provided below.

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Reduce the toughness of beef

Tender and delicious beef with this fruit marinade before cooking-1

Normally, beef stir-fries, stews, and braises require a certain amount of time for the beef to not become tough. But if you happen to buy an old piece of beef, it is best to braise it. Many housewives have a trick to make the beef tender quickly by adding some ground pineapple when marinating. Pineapple juice will make the beef softer. And when cooking, add a few slices of young papaya skin.

There are also many housewives who suggest that if the beef is too tough, before braising it, you can apply a layer of baking soda on the meat, leave it for 5-6 hours, then rinse it off and put it in the pot to cook.

Use boiling water to simmer, cook the beef

When simmering, cooking beef, it is advisable to boil the water first before adding the meat. This not only preserves the nutrients in the meat, but also enhances the flavor of the meat.

Tenderize the meat before cooking

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For thick slices of beef, when cooking, the meat becomes tough and dry.

By using a heavy knife or a meat tenderizer to pound the meat, the slices of meat will become tender and juicy after cooking.

Use ice cubes

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For tendons, beef thigh, and ribs, if you want to eat immediately without having to simmer for a long time, put an ice cube into the pot while cooking.

Get rid of the strong smell of beef

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Beef has a distinctive smell that not everyone likes. Therefore, to deal with it, you just need to take a piece of ginger, grill it until cooked, peel off the burnt skin, crush it, and rub it on the meat. Then rinse the meat with cold water to ensure there is no unpleasant smell anymore.

 

According to Giadinh.net

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Tips for Buying and Cooking Delicious Beef

Here are a few tips to help you choose and prepare delicious beef dishes.

Frequently asked questions

Tenderizing beef before cooking helps to break down the meat fibers, making the beef more tender and easier to chew. This process also allows the flavors of the marinade to penetrate the meat, enhancing the taste and juiciness of the beef.

The secret fruit used in the marinade is kiwi. Kiwi contains actinidin, a natural tenderizing enzyme that helps to break down the meat proteins. It also adds a subtle sweetness and unique flavor to the beef.

It is recommended to marinate the beef with the kiwi mixture for at least 30 minutes to an hour. However, for best results, marinate the beef overnight in the refrigerator. This will allow the flavors to fully penetrate the meat, resulting in juicy and flavorful beef.

Yes, there are other fruits and enzymes that can be used as natural tenderizers for beef. Papaya, which contains papain, and pineapple, which contains bromelain, are also effective in breaking down meat fibers. However, be cautious as these fruits have stronger enzymes and may require less time to marinate.

After marinating, remove the beef from the refrigerator and let it come to room temperature before cooking. This ensures even cooking. Pat the beef dry with paper towels to remove excess moisture, as this will help create a nice sear on the meat. Finally, cook the beef to your desired doneness, using a meat thermometer to ensure accuracy.

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