Kittencal's Papaya-Pineapple Meat Tenderizer

Submitted by Kittencalrecipezazz

"Add about 1 cup of this fruit puree to your favorite marinade and refrigerate overnight or for tougher cuts of beef use alone and marinade for no more than 8 hours, the enzymes in this fruit will break down the meat fibers to create extreme tenderizing --- use only fresh fruit not frozen or canned."

 

• Ready In: 5mins
• Ingredients: 3
• Serves: 1

ingredients

• 1 large fresh pineapple (peeled and chopped, hard core removed)
• 1 fresh papaya (peeled, stone removed and chopped)
• 2 cups water (or use as much water for the desired thickness of the puree)

directions

1. Place the pineapple chunks, papaya chunks and water in a food processor; process until pureed and very smooth (do not add in any sugar).
2. Divide the mixture into 1-cup plastic freezer containers then freeze.
3. Add 1-2 cups thawed puree mixture to your favorite meat marinade and marinade overnight.

Reviews

[Kit..ty Of Canada]

I used 1 grocery store cored pineapple & papaya. Added only 1 cup of water due to the foodprocessor's limit.Would have liked to added 2 cups. Yield 5 cups. Froze 4 cups for future use. I purchased eye of the round steaks (toughest meat I could find) & marinaded them for 2 days. Removed meat from marinade & made sure all liquid was removed with paper towel. Your meat will not brown on the grill if it is wet. Then a I added Montreal Seasoning. Grilled to Med. rare. They were so tender that a knife was nearly not needed. I will next add this recipe to a marinade & I look forward to trying it with pork & chicken. Thank you for the recipe Kitten.

 

[esimp52]

I'm in Indonesia: pineapple and papaya are easy to come by, tender beef is not. This marinade is outstanding. It tenderizes the local beef to standards better than USDA choice. Use it with a marinade to add flavor as well and your meat will be just great.

 

[bobyan]

I used pineapples only in my marinade. I let the steak marinate for 24 hours (too long). I thought longer would be better. The meat turned mushy. It was edible but I'd never use it again. I will try one of those Jaccard knife tenderizers that pokes a lot of holes thru the meat next time.