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How to Tenderize Meat the Old Fashioned Way

Learn how to tenderize meat and you’ll always have a tender, delicious meal no matter how little you paid for that slice of beef. We don’t need anything too fancy. Cooks have been tenderizing meat since the first caveman clubbed something and dragged it home. We know how to do this.

How to Tenderize Meat

Granny did it as her granny did it and a lot of great cooks still do – pound it. There is such a thing called a meat tenderizer or a meat mallet. This is a metal tool that has raised bumps on one side to beat the toughness out of the cheap cut of beef and a flat side for flattening a piece of veal into scaloppini. Pick one up at the second-hand shop. That is where you’ll find the best ones.

Papaya is a famous meat tenderizer because it contains a very effective meat tenderizer: papain. So, pick up some papaya enzyme at the health food store, stab the meat with a fork all over then sprinkle the enzyme on your meat. Wait 30 minutes then cook. Or, you can make a paste from fresh papaya and pineapple fruit and add them to your marinade.

Slow cooking, either in the oven or in your crockpot, is an excellent way to get tender meat. Tough meats like brisket or bottom round love to be slow cooked into deliciousness. Rinse the cut of meat, season it, put it on a rack in the crockpot and set the crock pot to low. Return 8 hours later to an incredible meal.

There are lots of ways to tenderize meat, choose the one that is most convenient for you. It is a little bit of work, but it is always wonderful to have a juicy, falling apart and perfectly seasoned slice of meat for dinner.

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