Instructions:
First, ensure the meat is completely dry before cooking by gently pressing it with paper towels.
Once you have a clean cutting board or a large plate, place the meat on it.
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Cover the meat generously with salt on both sides. To add flavor to meat, use around 1 teaspoon of salt for each pound.
If you want the meat to have more flavor, simply add extra herbs or spices.
To start making the beef softer, leave it at room temperature for 30 minutes so the salt can penetrate the meat.
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To get rid of excess salt, softly pat the meat with paper towels after 30 minutes.
Keep cooking the way you like, whether it’s slow cooking, frying in a pan, or grilling.
The meat is tender and delicious; enjoy it!
Message from Ezoic: If you are using salt to soften tough pieces of meat, consider refrigerating them for a few hours or even overnight. Before cooking, wash off the salt if you plan to let it sit for a while. To match your preference, change the amount of spices.
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“My grandma has been making this for as long as I can remember! It’s a staple at family gatherings and my friends”
I didn’t know I was doing it incorrectly all this time! I am going to attempt this tonight.
Many people cannot tell the difference between these things, but it is very important.
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That’s an eye-opener! Thanks for the heads up.
