The Oriental Method of Tenderizing the Toughest Meat: The Secret to Soft and Juicy Food

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Marinate the meat: Cut the meat into appropriately sized pieces, then dip them in the prepared marinade. Carefully coat each piece to ensure the marinade penetrates the meat.

Marinating time: Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This will ensure the meat is incredibly tender.

Cooking: Heat vegetable oil in a skillet and cook over medium heat, turning every few minutes, until browned. Then add a little water, cover the pot with a lid, and simmer for 30 to 40 minutes.

Serving size: You can serve the finished meat with your favorite side dishes, such as rice or roasted vegetables.

Serving and storage tips

Serving size: Meat tastes best immediately after preparation, when it is still warm and juicy.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat over low heat to prevent drying.

Variants

Spicy marinade: Add your favorite spices like coriander, turmeric, or smoked paprika to the marinade to give the meat a stronger flavor.

Vegan version: You can use the same trick to marinate firmer vegetables like eggplant or tofu.

FAQ

Can I replace plain yogurt with something else? Yes, you can replace the yogurt with kefir, buttermilk, or coconut milk to achieve a similar effect.

What meat is best for this method? This method works well with beef, lamb, and even poultry.

Can I shorten the marinating time? For best results, marinating for at least 4 hours is recommended. Shorter marinating times may result in less tender meat.

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