The oriental method of tenderizing the hardest meat: the secret of soft and juicy foods

Quantity

Meat (e.g. beef, lamb)

approx. 1 kg

Natural yoghurt

200 ml

Lemon juice

2 tbsp

Ginger (grated)

1 tbsp

Garlic (minced)

2 cloves

Salt and pepper

To taste

Vegetable oil

2 tbsp

Method

For the marinade: Mix natural yogurt, lemon juice, grated ginger, garlic, salt and pepper in a bowl.

Marinate the meat: Cut the meat into appropriately sized pieces, then dip them in the prepared marinade. Carefully brush each piece so that the marinade penetrates well into the structure of the meat.

Marinating time: Cover the bowl with cling film and let it sit in the fridge for at least 4 hours, preferably overnight. This makes the meat extremely tender.

Cooking: Heat the vegetable oil in a pan and sear the meat over medium-high heat, turning the pieces every few minutes until browned. Then pour in a little water, cover the pot with a lid and simmer over low heat for 30 to 40 minutes.
Serving Size: You can serve the finished meat with your favorite toppings, such as rice or roasted vegetables.

Tips for serving and storing

Serving size: Meat tastes best right after preparation, when it is still warm and juicy.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Heat over low heat to avoid over-drying.

Variants

Spicy marinade: Add your favorite spices such as cilantro, turmeric, or smoked paprika to the marinade to give the meat a stronger flavor.

Vegan version: The same trick can also be used to pickle harder vegetables such as eggplant or tofu.