Beef in garlic sauce

...and the secret way to tenderise even the toughest cuts of meat.

Nov 06, 2024

A couple of years ago we went to Finland for a short winter holiday to see my friend who lives in Helsinki. After a day full of sightseeing, a visit to the huge library and an art museum, she took us far out to the suburbs for a surprise

visit to a Turkish market. With lots and lots of different shops: fruit, vegetables, spices, kebabs, more kebabs and butchers... The butcher's section was great with the prices much cheaper than anywhere else... much cheaper, meaning 40-50% less. Of course it was tempting to buy the meat from them. Whenever my friend wanted to make a stew or slow-cook a leg of lamb, she would go there. They would recognize her and always give her an extra piece of meat or a small discount. That day my friend bought some sirloin to make a winter barbecue with us. "Baking soda, madam... add baking soda," the butcher told her as we stood at the till. "Why would I add baking soda to such a perfect meat?" She replied, frowning suspiciously.

When it came time for the barbecue and the deliciously marinated steaks were grilled on the open fire, we all realized that while they were delicious indeed, they were virtually unchewable. Very, very tough. My friend felt so embarrassed...

The next day she went to the Turkish market to complain. The butcher was taken aback by her straightforwardness and the tone of frustration in her voice: "I've been your loyal customer for two years, and now you're selling me meat that no one can chew! "But that's why I told you to use baking soda..." he said, explaining that there were only three of them at the back of the shop and they worked like a factory, non-stop. Sometimes the cuts weren't perfect. "But baking soda softens even the sole of my shoe," he added, showing her the method described below... She returned home with two whole chickens free of charge as an apology. And the secret of how to tenderize any meat... and we have both been using it ever since.

INGREDIENTS:

500g/1 pound Beef
1 tsp Baking soda
1 Onion, cut into half rings
1 tbsp Butter
1/2 Red bell pepper
1/2 Green bell pepper

Sauce:

1 big clove garlic or 2 small
1 tsp salt , 1 tsp sugar
1/2 tsp Black pepper
1/4 tsp Red pepper flakes
1 tbsp Balsamic vinegar
2 tbsp Olive Oil
1 tbsp Chili sauce

METHOD:

Start by making the sauce: In a small bowl, grate 1 large (or 2 small) cloves of garlic on a fine grater. Add 1 teaspoon salt, 1 teaspoon sugar, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil and 1 tablespoon chili sauce. Mix well with a fork. Set aside for later.
Now, cut 500g of beef into slices about 8 cm (3 inches) long, 5 cm (2 inches) wide and 1 cm (0,5 inches) thick.
Put the meat in a large bowl and add 1 tablespoon of baking soda. Mix well so that the soda coats each piece of meat. Cover with clingfilm and leave to marinate for 15 minutes.
Rinse the meat thoroughly in cold water. Drain and dry well.
Heat a frying pan over a high heat with 2 tablespoons of olive oil.
Fry the slices of meat for 2 minutes on each side. When nicely caramelized, leave the slices to rest on a plate.
Cut 1 onion into half rings.
Melt 1 tablespoon of butter in the same pan as the meat and scrape up any juices stuck to the bottom of the pan. Reduce the heat to medium.
Fry the onions over a medium heat for 3-4 minutes until golden brown.
Chop half of red bell pepper and half of green bell pepper and add to the onions. Cook, stirring, for a further 2-3 minutes.
Return the meat to the pan, cover with the garlic sauce, mix well and simmer on a low heat for 8-10 minutes.

Beef In Garlic Sauce - Essen Recipes

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NOTES:

How it works: Now, a bit of science. Baking soda raises the pH in the meat's fibers, making it much harder for the proteins to bond. That's why the fibers don't stick together as much as they would in their normal state when fried.

Rinse the meat very well and dry it thoroughly: Yes, it's very important to rinse off any remaining soda. You don't want a hint of baking powder in your food, it's awfully unpleasant. Once the meat has been rinsed, it's equally important to dry it with a clean kitchen or paper towel so that it doesn't steam up when you fry it on the pan.

Cuts: If you're 100% sure of your butcher and have a rib-eye or other good quality steak, there's no need to use the soda. But if you have a rump, a Y-bone steak or other economical cuts, or the meat that comes out of the freezer, and you have doubts that it might be a bit too tough for your future beef Stroganoff, BBQ or quick wok with vegetables, try using soda to avoid being disappointed in the end.

Add water: You can also marinate meat in a mixture of baking soda and water. Use 1 teaspoon of baking soda and ½ cup of water for every 12 ounces (350 grams) of meat.

SUBSTITUTIONS:

Beef: Baking soda works with all types of meat - pork, lamb, chicken, turkey, all of which will be great in this recipe. In fact, baking soda will tenderize anything with protein-rich fibre.

Vegetables: To accompany the meat, you can substitute cabbage for the onion, courgettes, aubergines or tomatoes for the peppers. Or braise them all for a richer vegetable ensemble.

Garlic: Try grating the same amount of ginger to replace the garlic. It has the heat and flavor.

Balsamic vinegar: You can use the same amount of cider or other (not very strong) vinegar in the sauce. The lemon juice would also work well.

Chilli sauce: Finely sliced fresh chili is perfect for this recipe. Just add 1 teaspoon of honey for sweetness.

Red pepper flakes: If you don't like spicy, use dried herbs: rosemary, thyme, parsley or basil. I love the way dried tarragon and garlic work together!

Lactose-free: Substitute 1 tablespoon olive oil for the butter.

Gluten-free: It is!

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