Tenderising a tough cut of meat is a challenge that can leave even the most skilled cooks in a quandary. But what if you could tenderise a tough meat portion and make it flavourful at the same time? This is where the right marinade can come to your rescue. Even though there are claims that dispute marinades’ widely accepted tenderising effects, it has been used to convert the chewiness of meat into finger-licking succulence since time immemorial. All it takes is the knowledge of which ingredients to use and the length of time for which a particular marinade should be rubbed on the meat.
