If there is a food that can be cooked in different ways, it is beef.
We can roast it, grill it, grill it or bake it, and we will always obtain an exquisite dish for which, by choosing a good accompaniment, we will obtain the best menu for our table. But not everything always depends on our hands and the kitchen. The meat is not always tender or soft and that is a big problem.
That’s why below we’ll show you how to get meat that tastes great, but is basically too tender and tender to show off.
Ingredients:
- Meat, quantity needed
- 1 papaya
- lemon
- This
- onion
Preparation:
- First we will look for a large bowl to place the beef chops and the papaya preparation.
- We will cut the meat into wide steaks
- Now let’s work with the papaya
- Place it on a table and with a potato peeler remove all the skin.
- We are going to cut our papaya with the seeds and everything into small pieces and place it in the blender glass.
- We will add water and proceed to liquefaction.
- Now we will place the steaks in the bowl two at a time and we will pour our batter on top , we will place it on those other two steaks and again we add the batter and we will continue doing the same until we are ready, place all the steaks inside the bowl.
- If you have any liquid left, pour it over all the fillets.
- Now we will let our preparation rest for two hours.
- After this time, with the help of a knife, remove all the papaya that covers the fillets.
- Place the fillets in another container and add the lemon juice, salt and grated onion.
- Mix everything well.
- Place your steaks on the grill, grill, or any other way you prefer and cook as usual.
- At the end of cooking you will notice that your steaks fall apart.
So that you have more elements to help you when cooking your meat, we are going to proceed to give you some more ideas so that your steaks are very tender.
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Some perfect faucets:
It is very good when cooking meats to have a mallet among the kitchen utensils. If we place the meat, already cut, on the counter, we will proceed to hit it with the mallet so that it softens. This happens because these blows break the fibers that make up the tissues of the meat, leaving it easy to chew and very tender when eaten.
Meat marinade never fails:
The marinade is nothing more than preparing a seasoned liquid mixture before cooking and also adds a touch of flavor. We can mix some acidic element such as vinegar, wine, beer, lemon, etc., which will partially cook our meat and soften it. But you can also marinate it in salt. Let’s also try with oil, which may be the most recommended olive oil and finally we have to add seasonings: garlic, ginger, parsley, honey, pepper, mustard, paprika or whatever you prefer.
To give you an idea of the times in which you should marinate your meats, we tell you that for fish the times should be a minimum of 15 minutes and a maximum of 30 minutes. Chicken between 20 minutes minimum and 12 hours maximum. Meat minimum time of 4 hours and maximum of 12 hours.
Brine is a great ally:
Salt relaxes the proteins in the meat, softening them. To do this, it is necessary to cover the meat on both sides with coarse salt and let it rest for a minimum of 30 minutes and a maximum of an hour. You will then wash the meat, then dry it, then begin the cooking of your choice.