How to marinate beef to make it tender

Adding an appropriate amount of acidic substances and starch during beef pickling can effectively enhance its tenderness. The main methods include using baking soda, adding fruit enzymes, controlling salt ratios, low-temperature standing treatment, and selecting appropriate cutting methods.

1. Use baking soda

Baking soda can damage the muscle fiber structure of beef. Add 3 grams of baking soda to every 500 grams of meat and mix well. Let it stand for 20 minutes. Excessive use can cause bitterness, rinse with clean water after pickling. Thin sliced meat suitable for stir frying or hot pot, with a more significant effect on thicker beef brisket.

2. Adding fruit enzymes

Pineapple, kiwi and other fruits contain natural proteases that can break down meat fiber. Mix fresh pineapple juice or kiwi puree with beef in a 1:5 ratio and marinate for 30 minutes. Fruit enzymes will become ineffective above 60 ℃, making them suitable for low-temperature cooking of steak. Diabetes patients need to control the amount of sugary fruit.

3. Control salt ratio

Salt osmotic pressure can dehydrate muscle cells, and it is best to marinate 5 grams of salt for 2 hours for every 500 grams of meat. High concentrations of salt can actually cause excessive protein shrinkage. It is recommended to use it in combination with 1% sugar to maintain water retention. The pickling process requires refrigeration to prevent microbial growth, which is suitable for braised dishes that require sizing.

4. Low temperature static treatment

Seal the seasoned beef and place it in a refrigerator at 0-4 ℃ for 6-8 hours. The low temperature environment can promote seasoning penetration without damaging cell structure. This method is suitable for steak with a thickness exceeding 2 centimeters, and it needs to be placed in the refrigerator to slowly warm up during thawing. Frozen meat products need to be thawed to a semi softened state before being marinated.

5. Choosing the appropriate cutting method

can shorten the fiber length by cutting vertically against the muscle texture, especially in areas such as the bovine spine. When cutting thin slices, maintain a uniform thickness of 2 millimeters, and for thick cuts of steak, use a cross shaped knife on the surface. Different cutting methods are suitable for different parts, with beef tendon suitable for slicing and stewing, and filigree suitable for thick cutting and frying.

It is recommended to use kitchen paper to absorb the surface moisture of marinated beef before cooking. When stir frying at high temperatures, the oil temperature should reach 180 ℃ or above to lock in the meat juice. Pairing vegetables rich in vitamin C such as bell peppers and onions can promote iron absorption, but those with excessive stomach acid should avoid eating them with tomatoes. Long term consumption of pickled meat in large quantities may increase the risk of nitrite intake. It is recommended to consume it no more than 3 times a week and prioritize low-temperature methods such as steaming when cooking.