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I had a similar situation once where I tried to make bulgogi and marinated the beef in pears. Won’t be doing that again lol.

The only tenderizer I’ve ever used for beef is a dry brine. It can be used for large cuts of meat like rib roasts and smaller tougher cuts like bottom round and eye round. Just cover your roast will a 4-6 tbsp is salt, cover and refrigerate overnight. The next day rinse thoroughly, pat dry and roast slowly.
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