Will adding wine or vinegar to beef while stewing it help it to soften if it's tough?

Answer 1

No... A very low simmer ( so bubbles just barely show) and time will break it down.. To hot will make it chewy...

Answer 2

It would be better to marinate the beef in this mixture for several hours prior to cooking to break down the tough meat tissues. You can also add it to the stew while cooking too. Also try buying a bottle of Adolph's Meat Tenderizer in the store. It is a natural tenderizer made from papaya enzymes and has been around for years and works tenderizing wonders on tough cuts of meat and fast too!

Answer 3

Yes - The acid in wine or vinegar will help break down tough tissue during stewing or braising of meats. Any acidic liquid will help including tomato sauce or tomato paste.

Answer 4

Anything that's considered an acid (tomato paste/sauce or vinegar) will help tenderize a tough cut of meat. It also helps to cook it in a liquid,on a low heat for a long time - also refered to as Low & Slow

Answer 5

Yes- Vineger will help soften tough cuts of meat while boiling it. For sweet n' sour ribs I always boil the ribs in vinger & equal parts water- yum , softens the meat & adds that tang. For all other dishes-boil in vineger-& then drain off the liquids-add water & beef flavoring- viola- wonderful meal, Good Luck

Answer 6

use white vinegar to marinate beef before cooking two hours...

not while stewing.
we use vinegar while bbq'ing but that is slow cooking wit wood 8 to 12 hrs.

wine is normally for searing foods. hot and fast...

Answer 7

Just buy always tender beef by hormel or cook it with merlot and simmer slow

Answer 8

YES the acidity in either breaks down the tissue.

Answer 9

I often pour a half can of flat beer into my pot roast. The roast is amazingly tender and it adds a terrific flavor.

Answer 10

before cooking the beef,season it with corn flour it help a little.