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–+ servings

Velvet Beef

Taking the tough and making it tender
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Prep Time 25 minutes
Resting Time 35 minutes
Total Time 1 hour
Course Ingredient
Cuisine Global
Servings 2
Calories 968 kcal

Ingredients
  

  • 8 oz Beef See Notes
  • 3/4 tsp Baking Soda

Instructions
 

  • Freeze the beef for ~ 30 minutes until firm
  • Slice thinly acress the grain
  • Place in a bowl. Sprinkle over baking soda, toss to coat evenly
  • Refrigerate for 35 minutes.
  • Rinse beef well with tap water. Shake off excess water, then use paper towels to blot away excess water.

Notes

Cuts of Beef:
Use this for stewing cuts and to improve the tenderness of economical steaks. (Rump, Hanger, flank)
Time:
  • Chuck beef and other traditional stewing beef - 30 minutes
  • Economical steak cuts (e.g., cheap rump, hanger) - 20 minutes 
If you're unsure about your cut of meat, go for 35 minutes. Better tender than tough.
Slicing:
The best way to cut beef is across the grain to make every bite tender. Look for the direction of the fibers of the beef. Then cut 90 degrees across them. This method of tenderizing beef is suitable for sliced or small bite-size pieces of beef,
Use Baking Soda or bicarbonate soda
 
 

Nutrition

Calories: 968kcalProtein: 2gFat: 107gSaturated Fat: 59gPolyunsaturated Fat: 4gMonounsaturated Fat: 36gCholesterol: 77mgSodium: 418mgPotassium: 18mgCalcium: 2mgIron: 0.2mg
Keyword Beef, Technique
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