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Braising is only one way to tenderize
less tender cuts. Before cooking, you
may pound, cube, marinate, or use
commercially prepared meat
tenderizers. You may then use a dry
method to cook the meat.
Marinades are acidic liquids such
as wine, citrus, or vinegar.
Marinades soften meat fibers but
only penetrate about one-fourth of
an inch into the interior of the
meat. Do not marinate meat for
longer than 24 hours.
•
Pounding with a heavy meat mallet
breaks down the connective tissue
to tenderize meat.
•
Cubing breaks down the structure
more than pounding. Cubing is
done at the meat counter.
•
Commercial tenderizers are
primarily enzymes that work on the
outer fourth inch on a meat cut.
Make sure to follow the
manufacturer's directions.
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