Recipes with meat tenderizer
17 recipes
Pork-Ribs in Delicious Sauce
Chinese-style pork ribs marinated in five-spice, soy, and sesame, then deep-fried until crispy and glazed with a sweet-savory tomato-laced sauce. A takeout classic worth making at home.
Glace Beef la Louisanne
Rotisserie beef rump roast marinated in bourbon, honey, and Worcestershire, stuffed with walnuts, pistachios, and broccoli. A Louisiana-style showpiece roast sliced thin over rice.
Charcoaled Chuck Roast
Grilled chuck roast marinated overnight in red wine vinegar, thyme, and bay leaf with a microwave pre-cook for even doneness. A budget cut turned into tender charcoal-grilled beef.
Barbecued Beef Roll
Stuffed beef round steak rolled with cheddar, corn, olives, and green pepper, then braised in a sweet-tangy homemade BBQ sauce with cumin and chili. A showstopper dinner that feeds six.
Cocktail London Broil
Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.
Flank Steak
Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.
Venison-Beef Stew
Venison-beef stew combines wild game and beef with potatoes, carrots, celery, and peas in a rich broth. A hearty hunter's stew that simmers low and slow for tender results.
Mom Doyle's Beef Brisket
Mom Doyle's beef brisket bakes tender in a tight foil packet with just onion soup mix and water, no fuss and no fancy ingredients. The foil traps steam so the meat turns fork-tender and makes its own savory gravy.
French's Simply Venison
Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.
Helen's Thai Broiled Rib Strips
Thai-style broiled pork rib strips marinated in soy sauce, whiskey, galangal, Szechuan peppercorns, and warm spices. Broiled until crispy-edged and brushed with sweet chili sauce.
Island Teriyaki
Island teriyaki beef skewers marinate round steak in soy, molasses, ginger, garlic, and dry mustard, then broil or grill on skewers. Hawaiian-style appetizer with deep umami glaze. Ready in under 40 minutes.
Chicken Fried Steak No. 1
Chicken fried steak made from pounded round steak, egg-dipped and flour-dredged, pan-fried in oil and butter with cream gravy made from the pan drippings. True Texas comfort food.
Speedy Swiss Steak
Speedy Swiss steak with round steak tenderized, floured, browned, and simmered in tomato sauce with celery and garlic in just one hour. A quicker version of the classic comfort food braise.
Mexican Beef Salad
Mexican beef salad with seared round steak strips, hominy, olives, and Monterey Jack over lettuce and tomato in a cumin-oregano vinaigrette. A Tex-Mex taco-salad alternative.
Marinated Barbecue Brisket
So tender and yet so delicious, this beef brisket is wonderful to make and enjoy!
Portuguese Sauce
Portuguese sauce blends ketchup, chili sauce, tomato juice, pickles, capers, olives, and Tabasco into a tangy zesty cocktail-style sauce. Five minutes in a blender, ready to spoon over shrimp, steak, or burgers.
Chinese-style pork ribs marinated in five-spice, soy, and sesame, then deep-fried until crispy and glazed with a sweet-savory tomato-laced sauce. A takeout classic worth making at home.
Rotisserie beef rump roast marinated in bourbon, honey, and Worcestershire, stuffed with walnuts, pistachios, and broccoli. A Louisiana-style showpiece roast sliced thin over rice.
Grilled chuck roast marinated overnight in red wine vinegar, thyme, and bay leaf with a microwave pre-cook for even doneness. A budget cut turned into tender charcoal-grilled beef.
Stuffed beef round steak rolled with cheddar, corn, olives, and green pepper, then braised in a sweet-tangy homemade BBQ sauce with cumin and chili. A showstopper dinner that feeds six.
Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.
Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.
Venison-beef stew combines wild game and beef with potatoes, carrots, celery, and peas in a rich broth. A hearty hunter's stew that simmers low and slow for tender results.
Mom Doyle's beef brisket bakes tender in a tight foil packet with just onion soup mix and water, no fuss and no fancy ingredients. The foil traps steam so the meat turns fork-tender and makes its own savory gravy.
Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.
Thai-style broiled pork rib strips marinated in soy sauce, whiskey, galangal, Szechuan peppercorns, and warm spices. Broiled until crispy-edged and brushed with sweet chili sauce.
Island teriyaki beef skewers marinate round steak in soy, molasses, ginger, garlic, and dry mustard, then broil or grill on skewers. Hawaiian-style appetizer with deep umami glaze. Ready in under 40 minutes.
Chicken fried steak made from pounded round steak, egg-dipped and flour-dredged, pan-fried in oil and butter with cream gravy made from the pan drippings. True Texas comfort food.
Speedy Swiss steak with round steak tenderized, floured, browned, and simmered in tomato sauce with celery and garlic in just one hour. A quicker version of the classic comfort food braise.
Mexican beef salad with seared round steak strips, hominy, olives, and Monterey Jack over lettuce and tomato in a cumin-oregano vinaigrette. A Tex-Mex taco-salad alternative.
So tender and yet so delicious, this beef brisket is wonderful to make and enjoy!
Portuguese sauce blends ketchup, chili sauce, tomato juice, pickles, capers, olives, and Tabasco into a tangy zesty cocktail-style sauce. Five minutes in a blender, ready to spoon over shrimp, steak, or burgers.
