Description
Learn how to tenderise beef using the velveting method, a simple technique that softens economical beef cuts making them tender and perfect for quick cooking dishes like stir fries and beef stroganoff. This recipe breaks down the steps to prepare your beef for a beautifully soft texture using baking soda before cooking.
Ingredients
Scale
Beef Preparation
- 250 g / 8 oz stewing beef or other economical beef cuts
- 3/4 tsp baking soda / bi-carbonate soda
Instructions
- Slice the beef: Slice the beef thinly against the grain to ensure tenderness and quicker cooking.
- Coat with baking soda: Place the sliced beef in a bowl, sprinkle with 3/4 teaspoon baking soda, and toss with your fingers until evenly coated. This helps break down proteins for a tender texture.
- Refrigerate: Cover and refrigerate the beef for 30 to 40 minutes, allowing the baking soda time to tenderise the meat.
- Rinse beef: Rinse the beef thoroughly under tap water to remove excess baking soda. Shake off excess water and blot dry with paper towels, ensuring the beef is damp but not wet.
- Cook as desired: Use the tenderised beef immediately in your preferred recipe—whether marinated, seasoned, stir fried, or deep fried—for a soft, velvety texture. Ideal for stir fries, stir fried noodles, or beef stroganoff.
Notes
- Note 1: Economical cuts like stewing beef benefit most from velveting. More tender cuts may not require this process.
- Note 2: Baking soda acts by raising pH, helping to loosen muscle fibers and tenderise the meat.
- Note 3: Slicing against the grain shortens muscle fibers for a more tender chew.
- The beef does not need to be completely dry before cooking; a slight dampness helps the beef absorb marinades or seasoning better.
