i have a sirloin roast that i want to tenderize...whats the best way?

Question

i'm told it can be marinated over-nite with a dark beer or coke......is this possible??

Answer 1

Marinades contain acids, which break down fat and tenderizes meat.

Coke contains phosphoric acid.
Lemon juice and orange juice contain citric acid.
Vinegar contains acetic acid.

Beer is not acidic.

Answer 2

Yeah, there are great recipes for cola roast out there


1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
3 tablespoons vegetable oil
1 (12 ounce) can cola
12 ounces chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce
1 roast

Preheat oven to 325F.
In a small bowl, combine the salt, pepper, and garlic powder; rub over surface of roast. In a Dutch oven, heat the oil to hot and brown roast on all sides.
Transfer roast to roasting pan.
Combine all the remaining ingredients; pour over roast. Cover and roast for 2 1/2-3 hours until tender.

Answer 3

Beer and coke you can use but this is more of a marinade. I usually like taking a fresh lemon or lime and squeeze it over the meat and let is sit about 6 hours. The acid in the fruit start to break down the tough tissue of the meat. After the six hours use your favorite marinade.

Answer 4

Just have your butcher slice it into 1/4 inch thick slices then:

Preheat the oven to 350 degrees F.

Lightly grease an 8-cup casserole. Transfer the meat to the casserole and generously sprinkle the top with the below recipe for Emeril's essence (also known as bayou blast). Drizzle with olive oil, then bake until preferred doneness, (50 to 60 minutes for medium). Remove from the oven and serve.

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all essence ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

- OR - use the following recipe and enjoy your sirloin roast:

Beer-Braised Stuffed Sirloin

6 tablespoons all-purpose flour
1/4 cup vegetable oil
1/2 pound ground beef
1/2 pound ground pork
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon Essence, (recipe above)
2 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons minced garlic
1 1/2 cups crumbled cooked cornbread
1/2 cup chopped green onions
2 tablespoons finely chopped parsley leaves
1 (4 to 5-pound) beef sirloin roast, trimmed
2 tablespoons vegetable or olive oil
2 (12-ounce) beers


Combine the flour and oil in a cast iron skillet and cook over medium heat, stirring constantly, until a roux is formed that is the color of peanut butter. Transfer roux to a small bowl and set aside. In the same skillet, cook the ground beef and pork over medium-high heat until well browned, about 8 to 10 minutes. Add the onions, bell peppers, celery, Essence, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper and the cayenne pepper and cook until the vegetables are softened, about 4 minutes. Add the garlic and cook for 1 minute. Add the roux mixture and 1 1/2 cups water and stir well to combine. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes. Set aside to cool to room temperature. Add the crumbled cornbread, green onions and parsley, and stir well to combine.
Preheat the broiler to high.

Using a sharp, thin knife, cut a pocket in the sirloin roast from the thin side of the meat. Be careful not to pierce the 3 sides, the top or the bottom. Season the meat on both sides as well as inside the pocket with the remaining 2 teaspoons of salt and 1 1/4 teaspoons of black pepper. Carefully stuff the sirloin roast with the meat and cornbread mixture, reserving 2/3 cup of the stuffing on the side. Using a large trussing needle and cotton string, carefully sew the open side of the roast. Rub the roast on both sides with the vegetable oil. Place roast in a Dutch oven or roasting pan just large enough to hold the roast and broil until golden brown on both sides, about 15 minutes. Add the beers and the reserved meat stuffing to the Dutch oven and cover the pan.

Reduce the oven temperature to 300 degrees F and cook the sirloin for 2 hours. Uncover the pan and carefully turn the roast over. Bake the roast, covered, for 2 hours longer, or until the meat is very tender.

Remove from Dutch oven and set aside, lightly covered with foil, to rest for 15 to 20 minutes before serving. (Roast will carve more easily when cooled.) Place the Dutch oven on the stovetop and cook the drippings until reduced to a gravy consistency. (Depending on how airtight your pan is, you might not need to reduce the cooking liquid at all.)

Serve meat with the pan juices.

Answer 5

I prefer the acid style of marinating, but in defense of beer, the alcohols and sugars of beer act in a similar manner to the acids of cola, vinegar, lemon juice, etc.