Quote:
Originally Posted by Rockstar
Things are expensive these days but the eye of round roast is still the cheapest. Reason many don’t use it is because it’s one tuff cut of beef you’ll spend all day chewing on it. The solution is pineapple. Discard the crown then dice and purée the pineapple skin and all, dump into a large bowl for a marinade. Cut the eye of round into two inch steaks and marinate them in the pineapple NO MORE than two hours in the refrigerator and let those little pineapple enzymes got to work. Afterward rinse well, season and grill them or pan fry that cow. They don’t char as well as untreated beef but boy are they ever tender.
Works well on other cuts but be careful the marinade it will dissolve beef into a mush if left in too long.
|
If you take a lesser cut of meat and use a pressure cooker, it comes out pretty well. I tend to sprinkle a little bit of ground garlic along with sliced onions. In a roaster or pressure cooker, this infuses the meats with acids breaking down the proteins in the meat. Using a roaster pan on a low heat setting and cooking all day makes for a tender cut of meat as well.
The pineapple or orange marinades will break down the protein collagen matrix and as you said, make things tender.