I braised tri-tip strips accidentally to 157 degrees. Now they are rubbery and inedible. How much longer should braise them tenderize them. Should add meat tenderizer?

Tri-tip strips should not be braised at 157 degrees. The recommended internal temperature for tri-tip is 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, and 155 degrees Fahrenheit for medium-well. Braising over 145 degrees Fahrenheit can result in tough meat.

Here are some tips for braising tri-tip strips:

- Cut the tri-tip strips against the grain. This will help to tenderize the meat.

- Marinate the tri-tip strips in a flavorful liquid for at least 4 hours or overnight. This will help to add flavor and moisture to the meat.

- Brown the tri-tip strips in a hot pan before braising. This will help to develop flavor and color.

- Braise the tri-tip strips in a flavorful liquid, such as broth, wine, or beer. Add vegetables and herbs to the braising liquid for extra flavor.

- Braise the tri-tip strips until they are fork-tender, which is about 2 hours over low heat.

- Avoid braising tri-tip strips beyond the recommended internal temperature of 145 degrees Fahrenheit as this will result in tough, overcooked meat.

Adding meat tenderizer is not recommended as it may further break down the meat, resulting in a mushy texture. Braising for an extended period of time or adding acidic ingredients like lemon juice or wine may help to tenderize the meat, but monitoring the internal temperature and checking for doneness remains crucial.