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Yes I use about a tablespoon of vinegar for about 5lbs of beef. I add in right into the pot with a lil worcestershire probably a tablespoon also. If its cut up for stew or fajitas it tenderizes pretty fast, less than an hour. Another trick is tomato juice, and really enhances the flavor. For...

I always get large roasts from the tougher portions. I feed 7 adults so we go through a cow every year. Then I have the option of ground beef, roast, stew or fajita meat as I need it. I've found a little apple cider vinegar goes a long way to make tough cuts tender.