You can tenderize steaks and other cuts of beef with balsamic vinegar.
A product originating in Italy, balsamic vinegar is made from white sweet grapes that are boiled into a syrup. The vinegar is similar to wine but it is not wine. The mixture is aged anywhere from 6 to 12 years in wooden barrels so the vinegar can obtain flavors from the wood. Balsamic vinegar is available in grocery stores, retail superstores and cooking specialty stores as well as online. The vinegar tenderizes a variety of foods and adds flavor during the tenderizing process.
Tenderizing Beef
Yes, you can use balsamic vinegar to tenderize beef including T-bone, sirloin, skirt, strip steaks and other cuts. Balsamic vinegar is acidic and works by breaking down the beef's connective tissue, collagen, resulting in tender meat. The meat is not only tender but also contains the balsamic vinegar's flavor, and it eliminates the need for adding other spices -- black pepper, seasoning salt and similar spices.
Tenderizing Time
To tenderize cuts of beef, place the meat in a clean plastic or glass container then fill the container with balsamic vinegar. The vinegar will begin to penetrate the beef slowly. Place the container in the refrigerator and let the beef soak overnight, if you are planning on cooking the meat the next day. If planning on cooking the meat the same day, let it soak for 4 to 5 hours. The longer you let the beef soak, the better.
Beef Fillets and Similar Cuts
Do not tenderize beef fillets, Porterhouse steaks and similar cuts of beef that are already tender with balsamic vinegar for a long period of time. The vinegar can cause these cuts to become mushy. Let tender cuts soak until the meat is saturated with the vinegar -- anywhere from 30 minutes to an hour depending on the thickness of the meat. Then immediately remove the meat from the vinegar.
Tips
When removing cuts of beef from balsamic vinegar, let the vinegar drain from the meat for 1 to 2 seconds then immediately place the meat on a grill, in a oven or other source of heat, if cooking the meat on the same day. Do not wash the meat -- you want to keep the vinegar's flavor on the meat. The vinegar also speeds up the cooking process. If planning on cooking the meat the next day or later, place the meat in another container or on a plate and cover it with plastic wrap or aluminum foil. Then place the container or plate in the refrigerator until you are ready to cook the meat.
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