Beef is mainly composed of protein (in the form of muscle tissue), fat and water. If you remove the fat, beef is actually about 60% water. Beef muscle fibers are supported by small bands of connective tissue; either collagen or elastin.
The cuts of meat from a muscle that gets a lot of exercise has more connective tissue, resulting in a tougher cut of meat.
When cooking beef stew, if you add 3-5 wine corks, it will tenderize the meat very quickly. The cork is a fiber material from a tree and contains enzymes that have the ability to tenderize meats.
It is best to remove the corks before serving the stew as they are not very appetizing!
Find out other beef stew cooking secrets in Dr. Myles Bader’s 27,000 Chef’s Secrets , 1 of 11 books found in Dr. Bader’s Library of Secrets 2-Disc set!
