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<blockquote data-quote="P7M13" data-source="post: 2400177" data-attributes="member: 94154"><p>My wife refuses to eat tough meat, and I'm a cheap bastige so rarely buy the expensive cuts. So I figure out ways to cheat....</p><p>For the really tough cuts I will do any of the following - depending on what I'm preparing:</p><ul> <li data-xf-list-type="ul">Salt - salt is my friend. All kinds of spices mixed in. I can tell how tough a cut might be based on how much resistance it gives my knife. Add sugar to enhance the osmotic / breakdown effect.</li> <li data-xf-list-type="ul">Soak it in a sealed container in Worcestershire sauce for a few days, flipping the cut(s) over in the sauce. In my experience, people don't notice the taste of the Worcestershire.</li> <li data-xf-list-type="ul">Do a wet brine using kiwi, mango or pineapple juice and salt, and an overnight soak in it.</li> <li data-xf-list-type="ul">Did a mango/onion/italian plum reduction chutney once, and put it in a gallon baggie with the meat. People were foaming at the mouth how good it was.</li> <li data-xf-list-type="ul">Stew, chili or borscht. I start after breakfast - cube it, fry it good and browned, then do all the veggies, let the meal simmer for a whole day.</li> <li data-xf-list-type="ul">Braise it. The trick here is max 180° for 5 or 6 hours, tightly wrapped so it's cooking in it's own juices. You might put onion powder, garlic salt, etc on top of it, but the trick I found is to rub it with spices when you open it up at the end of the braising time, then give it another 1/2 hour. It'll be like a sponge and suck in all the flavor.</li> </ul><p>Things I have tried but were total failures, at least the way I did them:</p><ul> <li data-xf-list-type="ul">Soaking in teriyaki sauce and tamari soy sauce.</li> <li data-xf-list-type="ul">Letting beef brine in a good salsa overnight.</li> <li data-xf-list-type="ul">Sprinkling thin slices with arm and hammer sodium bicarb. Someone told me it would tenderize the meat. It just made a mess, was a pain to rinse off, and did not affect the meat at all.</li> </ul></blockquote><p></p>
[QUOTE="P7M13, post: 2400177, member: 94154"] My wife refuses to eat tough meat, and I'm a cheap bastige so rarely buy the expensive cuts. So I figure out ways to cheat.... For the really tough cuts I will do any of the following - depending on what I'm preparing: [LIST] [*]Salt - salt is my friend. All kinds of spices mixed in. I can tell how tough a cut might be based on how much resistance it gives my knife. Add sugar to enhance the osmotic / breakdown effect. [*]Soak it in a sealed container in Worcestershire sauce for a few days, flipping the cut(s) over in the sauce. In my experience, people don't notice the taste of the Worcestershire. [*]Do a wet brine using kiwi, mango or pineapple juice and salt, and an overnight soak in it. [*]Did a mango/onion/italian plum reduction chutney once, and put it in a gallon baggie with the meat. People were foaming at the mouth how good it was. [*]Stew, chili or borscht. I start after breakfast - cube it, fry it good and browned, then do all the veggies, let the meal simmer for a whole day. [*]Braise it. The trick here is max 180° for 5 or 6 hours, tightly wrapped so it's cooking in it's own juices. You might put onion powder, garlic salt, etc on top of it, but the trick I found is to rub it with spices when you open it up at the end of the braising time, then give it another 1/2 hour. It'll be like a sponge and suck in all the flavor. [/LIST] Things I have tried but were total failures, at least the way I did them: [LIST] [*]Soaking in teriyaki sauce and tamari soy sauce. [*]Letting beef brine in a good salsa overnight. [*]Sprinkling thin slices with arm and hammer sodium bicarb. Someone told me it would tenderize the meat. It just made a mess, was a pain to rinse off, and did not affect the meat at all. [/LIST] [/QUOTE]
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