In this article, I would like to introduce a method I often use to tenderize beef easily and cheaply.
You can also use the onions from the softening process to make a great sauce!
What is a Chaliapin steak?
This is a unique Japanese steak dish invented by Fukuo Tsutsui, the head chef of the Imperial Hotel's New Grill, in response to the request of Fyodor Chaliapin, an opera singer who visited Japan in 1936 and was suffering from a toothache at the time, for a tender steak.
It is characterized by a cooking method in which the beef, which has been well beaten and thinned to make it tender, is marinated in chopped onion. The proteolytic enzymes contained in the onions make the meat tender.quotation marks：Wikipedia
[Conclusion] I compared the meat with meat not done this way, and it was exceptionally delicious in both tenderness and umami!
Cut the muscle & pound it with the back of a knife
Cut the muscle…but you don't know where the "muscle" is…so you can't tell where it is…so you put the knife around the fat line and tap the meat with the back of the knife.
It's OK if it's random, but this step is important!
Soak in onion & beer mix
This is not a recipe for cariapine steak, but I marinate the beef in a mixer with chopped onions and beer. (You can add garlic if you like.)
The beer yeast breaks down the proteins in the meat, and the carbonation in the beer helps to tenderize the meat. (If you don't have beer, you can use water.)
Onions, brewer's yeast, and carbonic acid for a triple softening effect!
Drop in the onions & beer mix, then just bake.
Let it soak at room temperature for at least 20 minutes. In this case, I soaked it for about 3 hours.
The more you pickle it, the more the sweetness of the onions and the bitterness of the beer soak into the beef, increasing its flavor.
When you have finished marinating, wipe off the marinade with your hands or a spatula (don't throw it away!). Then, cut them into desired sizes and grill them.
Be careful, if you bake it with a lot of marinade left, the sugar from the onions & beer will burn it easily!
The marinade turns into an excellent sauce.
The onions & beer mix that marinated the beef will be used as a sauce.
Just add the right amount of soy sauce (add a little at first, and adjust the amount as you taste), the right amount of mirin, and a pinch of salt and pepper to the onion & beer mix after it has been pickled, and simmer down.
Be careful not to add too much salt, such as soy sauce or salt, to the boiling water.
This time, I added the unwanted fatty parts from the cuts of meat to the sauce.
Combined with the juices from the marinating process, this sauce is excellent.
It's so easy to do, you've got to try it!