If you want to enrich the taste of the meat and tenderize it, try soaking the meat in salted beer first. Beer contains enzymes that break down the tough fibers in the meat, making it softer in texture and tastier. First, make a salty beer using your favorite beer mix, salt, and sugar. After that, soak the meat in the salted beer for a few hours to absorb the beer's flavor. Once done, you can enjoy the delicious and tender meat!
Ingredients
- 480 ml water
- 720 ml beer
- 70 grams of salt
- 170 grams brown sugar
- 1 tablespoon (5 grams) black pepper
- 2 sprigs of thyme (optional)
- 3 cloves of garlic (optional)
- 140 grams of crushed ice
This recipe yields salted beer for 1 kilogram of meat
Step
Part 1 of 2: Making Salty Beer
Step 1. Combine beer, water and seasonings in a medium saucepan
Take 2 cans (350 ml) of your favorite beer and pour it into a medium saucepan. Add 480 ml of water, 70 grams of salt, 170 grams of brown sugar, and 1 tablespoon (5 grams) of black pepper and mix with an egg beater. Keep stirring the mixture until most of the salt and sugar are dissolved.
- Add 2 sprigs of thyme and 3 cloves of garlic if you want to add herbs to the beer.
- Experiment with different spices to create new flavor combinations.
- It doesn't matter if there is still undissolved salt and sugar.
Beer to Try
use lager if you want a mild caramel flavor for white meats, such as chicken or turkey.
choose pale ale to get a touch of malt and hop flavor when cooking pork or making steaks.
use brown ale or stout for a rich, nutty flavor on whole beef or turkey.
Step 2. Bring the salted beer to a boil and simmer for 5 minutes
Place the pot on the stove and turn the heat to medium, then bring the ingredients to a boil. When the salted beer starts to boil, reduce the heat and reheat the beer for another 5 minutes. Stir the beer occasionally with an egg beater to dissolve any remaining salt and sugar.
If the salt and sugar don't dissolve, try adding 30 ml of water
Step 3. Transfer the salted beer to a large bowl containing 140 grams of crushed ice to cool
Turn off the heat and remove the pan from the stove. Put 140 grams of crushed ice in a glass bowl and pour the salted beer into it. The ice will melt and cool the beer so it doesn't cook the meat while it's being tenderized.
If you don't have ice cubes, transfer the salted beer to a bowl and refrigerate it until the beer is cool enough to the touch
Part 2 of 2: Marinating the Meat
Step 1. Choose a tough piece of meat that you want to tenderize
Use parts of the meat such as the neck or sampil, brisket, and coconut milk as these parts are usually tougher or tougher to chew than the other parts. Don't use beer on parts of the meat that are already tender (e.g. beef patties) as beer can mask the taste of the meat itself. If the meat is frozen, make sure you defrost it before soaking it in the salted beer.
- Use beer on the chicken to coat the outside of the meat with a caramelized crust.
- You can also tenderize a whole chicken or turkey if you make enough of the beer mixture to marinate the meat.
Step 2. Remove excess fat from the meat if necessary
Use a sharp kitchen knife when you want to make fat. Pinch the fat using the thumb and forefinger of your non-dominant hand, then pull it tight. Position the blade as close to the meat as possible and cut the fat inward. Pull the fat so that it is parallel to the cutting board to keep it tight. Remove as much fat from the meat as you want.
- You don't need to remove all the fat from the meat.
- Leave a little fat on the meat because the fat makes the meat more tender and juicy.
Step 3. Soak the meat in salted beer
Place the meat in a bowl of salted beer and press the meat into the bottom of the bowl. Make sure all the meat is submerged. Otherwise, the meat will not be evenly tender. If any part of the meat comes out of the beer, you can add more beer or water to the bowl to cover the entire meat.
You can also put the meat in a sealed plastic bag and pour enough beer to cover the meat. This method is suitable for smaller cuts of meat, such as wings or breasts
Step 4. Cover the bowl with plastic wrap or a lid
Prepare a sheet of plastic wrap that is large enough to cover the opening of the bowl. Press the plastic against the rim of the bowl to lock the air inside to prevent contamination of the meat. If the bowl has a lid, make sure you attach it tightly so bacteria can't get into the bowl.
Step 5. Place the bowl in the refrigerator for up to 12 hours
Store the salted beer and meat in the refrigerator to allow it to cool and the flavors from the beer to be absorbed into the meat. Make sure the lid stays on or the plastic keeps the bowl completely covered. You can tenderize the beef in the salted beer for up to 12 hours to allow the juices to penetrate the meat and make it a more tender texture.
- Make a brine in the morning so you can tenderize the meat and prepare it for dinner.
- If you marinate for too long, the meat will feel too soft and will be difficult to cook.
Meat Marinating Time
Steaks:
1-2 hours
Chicken breast or wings:
1-2 hours
Whole Chicken:
4–8 hours
Pork chops:
8–12 hours
Step 6. Remove the meat from the beer and pat it dry with a paper towel
Remove the meat from the bowl and shake it to reduce the salty beer that sticks to the surface of the meat. Throw the rest of the salted beer in the sink or trash. Place the meat on a cutting board and use a paper towel to dry it. Make sure the meat is dry enough to touch so that it sticks well to the pan while cooking.
Do not reuse salted beer because beer has been contaminated with raw meat and contains harmful bacteria
Step 7. Grill or roast the meat to retain its juices or juices
Cook the meat over high temperatures in the grill or oven so that the outside of the meat is caramelized and the flavor is preserved. When processing meat, use a kitchen thermometer to see if the temperature inside the meat is safe and you don't get food poisoning. Remove the meat from the oven or grill once it's done cooking and let it sit for 1-2 minutes to keep the meat juicy while cutting.
You can process the meat in a variety of ways if you wish, such as by grilling it in a flat pan or smoking it
Tips
- The alcohol contained in the beer will evaporate and lift from the meat so you can still enjoy the meat soaked in salted beer even if you are not old enough to consume alcoholic beverages.
- Experiment with different types of beer to see how the taste changes in the meat.
Warning
- Do not reuse salted beer that has been used because it contains bacteria from raw meat.
- Make sure you process or cook meat to a safe internal temperature to reduce or prevent the risk of food poisoning.
- Be careful when using the knife so you don't hurt yourself.
