i've heard it's possible to take a tough steak which it would normally take a hacksaw to cut and turn it into a mouth watering peice of meat where the knife falls through by itself, only by placing green papaya slices on it.

ok, exaggerating slightly, but does green papaya actually tenderize meat?

thnx for any replies

TP

I put the G.P next to the meat and then bash it (the meat ) with a hammer (or similar)...seems to work......

Most definitely works. You have to be careful of the amount of papaya and marinating time......too long and the papaya enzymes will turn your meat to mush.

Experiment with amounts and time.

I've also been told that the way the papaya is cut will determine it's effectiveness.....as in small chunks will "work" faster than a large slice of the same weight.

And I stress marinating with some liquid, not just placing papaya directly on the meat. I've never tried that.....perhaps it works....just haven't tried.

I too can verify that it works, having used it for tenderizing before.

And I stress marinating with some liquid, not just placing papaya directly on the meat. I've never tried that.....perhaps it works....just haven't tried.

having lived in Africa for a few years i always wondered how our cook converted the meat of old cows into the most tender filet which nearly melted on the tongue. his secret was to keep the meat in layers (sliced papaya in between, no liquid added) in a pot for two days but not in the fridge.

by the way, all meat tenderizers you buy in shops have as main ingredient "papain".

Tamarind works very well also when it comes to tenderizing big steaks or other chunks of meat.

Pineapple juice also works if the meat is left to soak in it for a min of 3-4 hours. It does give the meat a sort of sweet taste though.

Pineapple juice also works if the meat is left to soak in it for a min of 3-4 hours. It does give the meat a sort of sweet taste though.

It would go well with pork, can't say I'd fancy it with beef though.

just finished making some beef stew using green papaya tenderized beef...checked the rice cooker after 1.5 hrs of cooking and could cut the beef easily with a fork, really nice...

You can also try Kiwi  or  Onion Juice, both work great

The tenderizing qualities of papaya led to the use of papaya enzimes in the reduction of slipped discs in the back without surgery.

The tenderizing qualities of papaya led to the use of papaya enzimes in the reduction of slipped discs in the back without surgery.

I remember an article about that....somewhere in Mexico I believe, but I had read it was no longer used.

Have you heard of it being used recently?

I'm awaiting surgery on my back now, and would be interested to read about it.