Black Pepper Beef Recipe (2024)

FAQs

How to cook black pepper? ›

Preparation. Peppercorns can be used whole, crushed or ground to add heat and flavour to cooking. Use them whole in stews and soups or as part of a bouquet garni. You will often find whole peppercorns spicing up salamis or sausages.

The sauce is added to a hot pan with a protein of choice and it tastes savory and peppery delicious. Does black pepper tenderize meat? No, black pepper does not tenderize meat.

This pungent spice contains a variety of active compounds, specifically oleoresins and alkaloids like piperine and chavicine. It also has antioxidants, flavonoids, essential oil, and other phenolic compounds that help protect your cells and boost digestive health.

Serpentine method

Cheaper propagation technique for production of rooted cuttings of black pepper is serpentine layering. In a nursery shed with roofing sheet or shade net, rooted black pepper cuttings are planted in polythene bags holding about 500 g potting mixture, which will serve as mother plants.

The main active ingredient in black peppercorns is piperine, which is the source of black pepper's characteristic heat. Aside from heat, black pepper carries a complex flavor profile of piney, citrusy notes. By adding more black pepper to a dish, eventually the heat from the piperine becomes the main flavor.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Marinate with Acid

Not only does a tenderizing steak marinade imbue aromatic flavour, but the acidic ingredients in it also denature connective proteins in the meat. Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids.

If you're not from the south, it may not have occurred to you that you can cook with Coca-Cola. But the king of sodas has been used in southern cooking for years — particularly in marinades and sauces for beef and pork. Its sweet acidity can help to tenderize meat, making it an ideal addition for a long slow brine.

The secret is tenderising the meat. It's called velveting beef. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it!

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

What is the best way to consume black pepper? ›

Black pepper can be added to salads by sprinkling a pinch of salt on them. Add some black pepper while frying an omelette. You can add some black pepper to soups, sauces, steak and Bacon, fish and meat. You can add it to some of the hamburgers and sausages.

To boil bell peppers: Cook peppers, covered, in a small amount of boiling salted water for 6 to 7 minutes or until crisp-tender. To sauté bell peppers: Heat a skillet with 2 to 3 tablespoons of cooking oil over medium-high heat. Carefully add bell peppers and cook until just tender, about 10 minutes.

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning.

As black pepper warms, it releases oils, and that sharp taste transforms. As it goes from warming to toasting, the piperine, the alkaloid responsible for that characteristic pungent kick from black pepper that you know and love, becomes stronger.