Tenderizing Meat

By Hklbrries

Dear Heloise: Lately, meat (such as London broil and beef roasts) seems to be very tough to eat after being broiled or roasted. Powdered tenderizers don't seem to work. Is there any natural way of tenderizing? -- Perry W. in Staten Island, N.Y.

Dear Perry: Yes, there is, but here's a hint about using powdered tenderizer or different cuts of meat. When you put an enzyme-type tenderizer on thick cuts of meat, you need to pierce deeply using a fork or skewer, let sit for 30 minutes, then cook.

With thinner cuts of meat, sprinkle the tenderizer on, pierce with a fork and cook right away. Letting a thin cut of meat sit may not help make it tender.

There are "homemade" tenderizers that you can soak meat in overnight and then cook. Here are a few examples: vinegar (balsamic, apple cider, etc.), wine, lemon juice, buttermilk, yogurt or Italian dressing.

Ingredients

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Preparation

Step 1

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