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LaloinBaja
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Tenderizing Sonoran Beef
I love the meat here...But it's typically tough...Any new ideas to tenderize like New York cuts????
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DavidE
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Try this:
Purchase a whole, fresh papaya. Blend a chunk of it with water to make a thick sauce. Next take a fork and stab the meat like you hated it. Many
punctures. Then slather on the papaya both sides. Rub it into the punctures. Slip the marinated meat into the refrigerator overnight. Remove, rinse
and enjoy beef that is about as tender as it'll ever get without grinding it doble molida. This process works up to a point
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LaloinBaja
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Papaya to tenderize beef
OK...Thanks...Will buy Papaya today and enjoy tomorrow
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Russ
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Sonoran Beef : Go to a new store to buy your meat. I haven't had any tenderness issues with the meat I've bought in La Paz at the CCC. It has been as
tender of more than most meats from the States. There isn't anything wrong with tenderizing but you shouldn't have to with a good cut from Sanora.
Good luck.
Bahia Concepcion where life starts...given a chance!
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bajajudy
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I agree with Russ...find a new supplier
When we first started coming down here in the early 80's, we used to buy steaks, grill them, chew them to get the flavor out, and spit out the meat.
I had never tasted better nor tougher beef.
Now I get terrific meat at any of the super markets. It isnt an issue.
Papaya does work...it has the same enzyme as meat tenderizer, I think.
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Cypress
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Take something in hand heavy and hammer it for a while, then hammer it some more. If not, your jaw muscles will get a good work-out and might cramp-up
before you can choke it down. The Heimlich maneuver comes to mind.
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BAJA.DESERT.RAT
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Hola, if you look at one of the main ingredients in meat tenderizer ( at least the ones we've used ), papaya is one of the ingredients.
we've used it for years but i use the hawaiian papayas. i cut it in half, scrape out the seeds, and then take a spoon and scrape the meat to make a
paste. then, i put portions of it, about two or three tablespoons in ziploc bags, flatten it out and freeze them.
when used, it thaws pretty fast and i just put whatever meat in another ziploc and just mush it around until it covers the meat. i just leave it in
the bag for about an hour or so, and throw it on the grill or however i'm going to cook it, most usually stir fries.
if you cut the meat up into thin slices like a stir fry, about a half hour is all that it takes or the meat will just fall apart.
we learned this method from the owner of a chinese restaurant years ago.
let me know how it works for you.
BIEN SALUD, DA RAT
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mcfez
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| Quote: | Originally posted by LaloinBaja
I love the meat here...But it's typically tough...Any new ideas to tenderize like New York cuts???? |
Ho ho ho! I use a combination of Lime juice with a splash of Jack Daniels. let set for two hours, then flip it on the hot coals.
I learned this many years ago from the chef of the El Cozumeleno Hotel. His name was Rubin. Had done several gigs at the White House. Gods....that
island used to be so much fun before the steel tubs over ran the joint.
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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Cypress
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BAJA.DESERT.RAT, Learn something every day on this forum. Thanks.
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captkw
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when I was a kid,down here the beef was tough....get the sorn0ran beef ,,,better than the calif beef..anyday
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Oso
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Read the ingredients in Adolph's etc., definitely papaya. But if you don't want to mess with natural beef flavor, try arrachera (flank steak), it's a
more naturally tender cut than other steaks.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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Oso
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| Quote: | Originally posted by mcfez
| Quote: | Originally posted by LaloinBaja
I love the meat here...But it's typically tough...Any new ideas to tenderize like New York cuts???? |
Ho ho ho! I use a combination of Lime juice with a splash of Jack Daniels. let set for two hours, then flip it on the hot coals.
I learned this many years ago from the chef of the El Cozumeleno Hotel. His name was Rubin. Had done several gigs at the White House. Gods....that
island used to be so much fun before the steel tubs over ran the joint. |
Yeah, but why put it on the meat? Better to just prime the stomach with it.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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captkw
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I alway's get the marinated arrachera and it seems to be a crowd pleaser,,and in come's in a tough plastic bag that handles the ice chest load
well.....
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Spearo
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If you buy the arrachera make sure you rinse it a little or it will be waaaaayyy salty.
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Bajahowodd
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I have always thought that for the most part, Sonoran beef was considered to be a premier product. Thus, the need to tenderize it seems superfluous.
I have memories of beef in BCS many years ago. It was awful. Always figured it was free range stuff from the local desert.
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Pompano
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Where are the vegans? Speak out! Save the Sonoran beef cattle!
All this palaver about tenderizing beef is for city slickers...shucks..a good steak is meant to be chewed..and and chewed..and chewed.
I do what the voices in my tackle box tell me.
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Woooosh
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Everyone's in a hurry to eat a chunk of beef tomorrow that took years to grow? Dry age some for a couple weeks- just like a Kansas City steakhouse
would. Let nature do it's thing.
\"The only thing necessary for the triumph of evil is for good men to do nothing\"
1961- JFK to Canadian parliament (Edmund Burke)
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vandenberg
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| Quote: | Originally posted by Woooosh
Everyone's in a hurry to eat a chunk of beef tomorrow that took years to grow? Dry age some for a couple weeks- just like a Kansas City steakhouse
would. Let nature do it's thing. |
A couple of weeks here in Loreto in the summer would make it liquid and likely consumed by maggots by then.
All the beef we've been getting at the big stores in La Paz have been excellent and tender. Try the filete or the whole diezmillo cuts. Delicious !!
Anytime as good as in the US.
[Edited on 2-19-2011 by vandenberg]
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Woooosh
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| Quote: | | Quote: | Originally posted by vandenberg
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A couple of weeks here in Loreto in the summer would make it liquid and likely consumed by maggots by then.
[Edited on 2-19-2011 by vandenberg] |
yeah, but rotting is the tenderizing process. gross huh?
\"The only thing necessary for the triumph of evil is for good men to do nothing\"
1961- JFK to Canadian parliament (Edmund Burke)
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Russ
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| Quote: | Originally posted by Pompano
Where are the vegans? Speak out! Save the Sonoran beef cattle!
All this palaver about tenderizing beef is for city slickers...shucks..a good steak is meant to be chewed..and and chewed..and chewed.
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Assuming your dental plan is up to date and you've taken advantage of it.
My bro-in -law burns and great medium rare chunk of meat after it's soaked in some Jack for an hour or so. Charcoal only no gas for him.
Bahia Concepcion where life starts...given a chance!
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