Infuse Meat With Tons Of Flavor Using One Secret-Weapon Ingredient

If you wish to elevate any cut of meat to a whole new level of flavor and texture, turn to balsamic vinegar. It can truly amp up the meat's flavor, while tenderizing it further.

Besides lending its complex, tangy and sweet flavor, the acetic acid

in it affects the meat's protein structures, breaking them down and inspiring the movement of moisture.

The movement results in a softer consistency, and it's especially effective with collagen-rich cuts. So, it's the

most effective way of tenderizing

tough cuts like chuck or flank.