How to tenderize beef stew meat
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Attention! No posting of copyrighted recipes please. TY!
Attention! No posting of copyrighted recipes please. TY!
Re: How to tenderize beef stew meat
Great instructions Mary. I also like to brown on stove top and finish up in oven. I have also used stove top on low but it is just so much easier to put in oven for the simmering until tender and keeps your stove top clear for other things. Dutch ovens are wonderful for slow cooked meals.
Re: How to tenderize beef stew meat
Gosh I missed a lot regarding the tea! But I will do that MaMere, better safe than sorry.MaMere wrote:Hi Roxanne~ I haven't experienced a change in flavor to the meat, BUT, I would say to test try it first, with a few pieces, to make sure it doesn't change flavor for you, as all our taste buds are very unique!
Re: How to tenderize beef stew meat
Roxanne wrote:Gosh I missed a lot regarding the tea! But I will do that MaMere, better safe than sorry.MaMere wrote:Hi Roxanne~ I haven't experienced a change in flavor to the meat, BUT, I would say to test try it first, with a few pieces, to make sure it doesn't change flavor for you, as all our taste buds are very unique!
i hope it works for you as well, Roxanne
Re: How to tenderize beef stew meat
Crocus, I feel this may apply with many soup recipes. Lots of times when I make fish or chicken soup, it tastes better the next day when reheated.Crocus wrote:Great post Mary.
I would just like to add that I always find that stew that is chilled overnight and reheated is more tender and flavorful.
Re: How to tenderize beef stew meat
It's hard to deny the effectiveness of a meat mallet -- and it doesn't put any chemicals into the meat. I use it all the time and my tough cuts of beef areways tender. Really, all you're wanting to do is to break down the fiber which causes the meat to be tough.
Good luck,
pat
Good luck,
pat