Here are my tips for tender beef: Cut the meat into bite size pieces, no bigger than 1×1 inches. Before searing the meat, tenderize it with baking soda. Add about 1/2 tsp baking soda for 1lb of beef, mix them together in a bowl, let rest on counter for 30 minutes. Rinse the beef well (you don’t leave the baking soda on) and pat really dry before searing. Hope that helps!

If you were to simmer a dish like this uncovered on the stove for 2.5 hours, around 95% of the alcohol would evaporate.

Given this cooking time, you’re looking at around 40% of the alcohol still being present in the dish at the table.

The good news, for anyone concerned, is that the amounts of alcohol in use here are not really enough to get anyone tipsy, much less harm them. Cooking wine typically has around 17% A.B.V. and 375 ml is equivalent to about two glasses. Since half or more will cook out, this is less than a glass split five ways(five servings).

Still delicious though.