How to Use Cumin As a Meat Tenderizer

When mixed into a marinade, cumin reduces toughness and adds flavor.

Cumin, the ground form of cumin seeds, ranks behind only black pepper as the most popular spice in the world. It is widely used in northern Africa, the Middle East and India, western China, Cuba and northern Mexico. Cumin has a distinct aroma and warm, earthy flavor. For use as a meat tenderizer it is most often mixed into a marinade. The acids within the marinade serve to break down connective tissue, while the cumin itself provides flavor.

Things You'll Need

• Cumin seeds or powder
• Marinade (ingredients vary)
• Meat of choice
• Non-metal bowl
• Sealable plastic bag
• Refrigerator
• Knife (as needed)

Instructions

1. Mix a basic marinade. Marinades typically use acidic ingredients such as vinegar, wine, lemon juice and tomato products, which break down muscle within the meat, making it softer. Exact blends of marinade vary by recipe and the flavors wanted in the dish.

2. Add cumin and other wanted spices to the marinade. Once the acidic ingredients are mixed, add other flavors, whether sweet like fruit juices or sugars, or spices such as cumin, peppercorns or tarragon, to the marinade.

3. Place the meat in a non-metal bowl with the marinade. Since marinade requires contact to both tenderize and flavor, use smaller strips or pieces of meat or, for larger slabs, slice several deep cuts into the meat. Make sure that as much of the meat is in contact with the marinade as possible, otherwise the surface might end up soft and flavorful while the center is tough and bland. In addition to the acidic ingredients, salt and alcohol reduce the time required for soaking in the marinade. Using a sealable plastic bag allows the meat to be turned over while soaking.

4. Soak the meat in the marinade. This can last anywhere from 20 minutes to several hours. If letting the meat soak for more than one hour, place the bowl with the marinating meat in the refrigerator or the meat may turn out mushy.

5. Cook when ready. Once the meat has been allowed to sit and soak it is ready for preparation. Treat marinated meat with the same care as raw meat.

6. Discard excess marinade once the cooking is finished.

References

• Gary Glen: Meat Marinades
• The Washington POst: Garlic, Herb and Cumin Recipe Details