Chef Forum banner
1 - 1 of 1 Posts

· Registered
Joined
·
7,662 Posts
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.
 
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top