Velvet Beef

Taking the tough and making it tender

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Prep Time 25

Resting Time 35

Total Time 1

Servings: 2

Course: Ingredient

Cuisine: Global

Calories: 968

Ingredients Method Nutrition Notes

Ingredients

8 oz Beef See Notes
3/4 tsp Baking Soda

Method

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.

Nutrition

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

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

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