1. How do you usually tenderize your meat products, specially those tough parts such as shanks, shoulder, briskets. (note: without pressure cooker) 2. Marinade combination? 3. Chili Powder or Many Pepper? 4. Bake without Oven? (only microwave, oven toaster available)
Hit it with a wooden mallet. I marinade with Grand Marnier if I want something sweet, but usually, I don't use any marinade other than citrus juices. Chili. I USE A TON OF IT. For pan-yang curry I like to use finely grounded chili powder.
I recommend some type of tenderizing seasoning. That's what I use, as well if you can tenderize is with a Mallet I suggest doing that.
1. Leave the meat and a small offering of lemon rinds on your counter. 2. Take a nap. 3. Hope the elves did the work. 4. If they didn't, at least your food is defrosted now.
Bang it our with the meat cleaver, lightly season it then cover in marinade over night or a few hours. Take oit and apply meat tenderizer 30 minutes before cooking should work
I brine some...other I soak in a marinade 24-48 hours. Tenderize with a meat tenderizer or a mallet, slow cook all tougher meat. Low and slow the longer the better
Cut meat in decent slices Marinate in red wine, onions, carrot and a bouquet garni (thyme, celery, bay leaves, parsley) for at least 4hrs Dry off meat. Flour it. Fry it shortly in butter. (Use a pan like a Creuset) Take meat out. Put marinade thru a sif into the pan. Get the scrapings off the bottom. Then add meat veggies and herbs again. Put in 140degree Celsius oven for 2 hrs or simmer on a stove on a simmerplate for at least 2 to 3 hrs Finishing touch. Add fried cubes of bacon and sliced spring onions. Think That was the recipe. Well the headlines. Lol. Bon appetit