Onions are an absolute staple in the kitchen, whatever cuisine you’re preparing. A cook without onions is a bit lost. Many recipes start with browning some onions in a little oil and then adding the meat and other ingredients.
Are the onions just there for flavor or do they help to tenderize the meat?
Do Onions Really Tenderize Meat?
Tenderizing meat involves breaking down its tough connective tissue. There are several ways of doing this.
Yes, onions do tenderize meat although not as efficiently as some other tenderizing agents which we will talk about just now. Onions contain enzymes that help to break down proteins, thereby softening them.
- For the best results, either puree the onions or extract their juice. Use this as a meat marinade.
- If you are going to use chopped onions, chop them finely then salt them to get them to release their enzyme-containing juices.
- Another alternative is to grate the onions.
- The onions should be raw or the enzymes won’t work.
- Cut small slits in the meat to allow the onion juice to penetrate the meat more deeply.
- While onions will tenderize your meat a little, they cannot turn a tough cut into a tenderloin.
- To soften really cheap cuts of meat, you will need a combination of marinading and long, slow cooking in broth to do the trick.
Other Meat Tenderizing Agents
1. Pounding the meat with a mallet
This physically breaks up the tough fibers and is great for cheaper cuts of meat.
However, it does affect the meat’s texture so be careful not to overdo it or your meat will be tough. Before pounding the meat, put it between two sheets of baking paper or plastic wrap to minimize mess.
2. Salt
Believe it or now, salt is an excellent meat tenderizer. Use it for about half an hour before cooking the meat. It will penetrate deeply into the fibers and help to break down the protein structure.
3. Acids
Acidic ingredients such as yogurt, buttermilk, citrus juices, pineapple, wine, vinegar, or even sodas aid in breaking down tough connective tissue. Recipes abound for marinades that incorporate these ingredients.
You don’t need to mix them all together though. Simply pick one that matches the flavor profile of the dish such as orange juice for pork or pineapple juice for chicken, mix it with oil and spices or herbs, then marinate your meat.
4. Slow cooking in liquid
This method alone will tenderize the toughest cuts of meat. The application of low heat will dissolve the connective tissues into the liquid, leaving you with fall-apart meat and a rich broth.
5. Enzymes
Some fruits, besides being acidic, contain enzymes that break down the proteins in meat. These fruits include papaya, pineapples, kiwis, and Asian pears.
As we have seen, onions also contain tenderizing enzymes. Add one of these fruits or vegetables to your marinade. Do not leave the meat in this marinade for more than twelve hours or it will become mushy.
To Conclude
Yes, onions do tenderize meat. However, there are many other tenderizing methods a cook can choose as well. Let us know if you have any other ones up your sleeve!