Tough, chewy beef is one of the biggest frustrations in cooking. While slow braising can eventually break down tough cuts, it takes hours. When you want a quick, tasty beef dinner, there’s an easy shortcut – papaya tenderizer!
Papaya contains natural enzymes that can turn even the toughest cuts of beef tender in minutes. Here’s a complete guide to tenderizing beef with papaya for mouthwateringly tender results every time.
What is Papaya Tenderizer?
Papaya tenderizer is a paste made from raw green papaya fruit Green papayas contain high levels of an enzyme called papain which breaks down the tough collagen proteins in meat. This makes cuts like chuck roast, rump roast, brisket, and round steak deliciously tender with just a short marinade time.
Unlike commercial meat tenderizers which use harsh chemicals, papaya tenderizer is completely natural. And it works incredibly well! The papain enzymes gently break down the muscle fibers without sacrificing any beefy flavor.
Why Use Papaya to Tenderize Beef?
There are a few reasons papaya tenderizer is a great choice:
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All-natural – Made from just raw papaya it’s chemical-free.
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Adds no flavor – Lets the natural taste of the beef shine.
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Works quickly – Tenderizes in as little as 20-40 minutes.
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Very effective – Even the toughest cuts become tender.
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Easy to find – Papayas are available in most grocery stores.
Papaya tenderizer lets you take inexpensive cuts of beef like chuck roast, rump roast, round, or brisket and turn them into fork-tender dinner entrees in minutes.
How to Make Papaya Tenderizer Paste
Making your own papaya paste at home is simple. You just need 2 main ingredients:
- 1 raw green papaya
- Water (a splash as needed)
Follow these easy steps:
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Cut the papaya in half lengthwise and scoop out the seeds.
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Scoop out the pale green flesh into chunks, along with the peel.
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Add papaya chunks to a blender with a splash of water. Puree until smooth.
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Use immediately, or store in an airtight container in the fridge up to 4 days. You can also freeze small batches in ice cube trays for later use.
Be sure to select a green, unripe papaya which contains the most papain. Ripe orange papaya is sweet and won’t effectively tenderize meat.
How Long to Tenderize Beef with Papaya
The timing will vary based on the size and cut of beef. For optimal results:
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1-inch steak cuts: 20-30 minutes
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2-inch cubes/chunks: 30-60 minutes
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Large roasts: 1-2 hours
As a general rule, allow at least 30 minutes for the papain enzymes to work their magic. For very tough cuts like chuck roast or brisket, marinate for 60-120 minutes.
If marinating longer than 2 hours, reduce the amount of papaya paste so the beef doesn’t get mushy. And never leave beef marinating for more than 4 hours maximum.
How Much Papaya Paste to Use
For most cuts of beef, a ratio of approximately:
- 1 teaspoon papaya paste per 1 lb of beef
Adjust the amount based on thickness and density of the cuts. For example, 2 teaspoons per pound may be needed for a very thick roast or dense chunk of brisket.
Too much papaya can make the meat mushy, so start with less and increase as needed. It’s very potent!
Applying the Papaya Tenderizer
After cutting your beef into the desired pieces, add them to a non-reactive bowl or pan. Rub the papaya paste all over the beef pieces thoroughly to coat. Cover and refrigerate for the recommended marinating time.
You can apply any other seasonings or marinades you like after tenderizing with the papaya. The tenderizing effect will still work.
For example, coat beef chunks with papaya paste first. After 30-60 minutes, rinse off if desired and proceed with your favorite beef marinade recipe or seasoning blend.
Does Papaya Tenderizer Affect the Flavor?
One of the best things about papaya tenderizer is it does not alter the natural flavor of the beef at all. Green papaya is very mild tasting.
The beef will retain its characteristic flavor after being marinated in the papaya paste. Feel free to add herbs, spices, sauces, etc. The papaya allows the seasonings to penetrate better without overpowering the beefy taste.
Cooking Tenderized Beef
After tenderizing the beef with papaya, you can cook it however you like. Here are some good cooking methods:
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Grilling – Excellent way to get nice char on tenderized steaks or kebobs.
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Pan searing – Cook tenderized cuts in a hot skillet to develop a tasty crust.
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Braising – Braises and stews will be even more succulent starting with tenderized beef.
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Oven roasting – Roast tenderized roasts low and slow for ultra-tender oven-roasted beef.
Just be careful not to overcook the tenderized beef, as it will become tender very quickly. Use a meat thermometer to avoid overcooking.
Tips for Using Papaya Tenderizer
To get the best results from papaya enzyme tenderizing, follow these useful tips:
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Purchase green, unripe papayas for the most active enzymes.
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Make the paste just before using for maximum potency.
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Start with less paste – you can always leave it longer if needed.
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Cut beef across the grain for extra tenderness.
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Pat meat very dry before cooking to ensure good browning.
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Avoid marinating more than 2 hours or beef may get too soft.
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Reduce oven roasting temperatures by 25°F for tenderized cuts.
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Allow meat to rest adequately before slicing for juices to redistribute.
Common Questions about Papaya Tenderizer
Does it work on other meats besides beef?
Yes, papaya tenderizer works on nearly any type of meat including lamb, pork, venison, bison, etc. Adjust marinade times as needed.
Can I use ripe orange papaya?
You can, but it contains less active enzymes than raw green papaya so it is not as effective. Stick to green for best results.
Do I need to rinse off the paste before cooking?
You can rinse off any excess paste before cooking or leave it on – it will not affect the flavor. Just pat very dry before searing.
Can I re-use papaya paste?
It’s best to make fresh each time. The enzymes lose potency over time. Freeze any extra paste right away in ice cube trays for later use.
Is vinegar or lemon juice better than papaya?
Vinegar and lemon juice help tenderize but work much more slowly than papaya enzymes. Papaya is the most effective natural tenderizer.
Unlock Tender, Juicy Beef with Papaya!
If you love beef but get frustrated with chewy steaks and roasts, papaya tenderizer provides an easy solution. In less than an hour, you can transform a bargain cut into a tender and tasty meal the whole family will love.
Give papaya a try – it really works amazingly well! Just be sure to properly marinate and avoid overcooking for succulent results. Your taste buds will thank you.
With this handy kitchen trick, inexpensive beef cuts can become your new secret weapon for quick weeknight dinners, impressive entertaining, and beyond. Enjoy!
How to Use Papaya to Tenderize Meat | The Frugal Chef
FAQ
How long should you marinate meat with papaya?
How to use papain to tenderize meat?
What is the fastest way to tenderize beef?
Does papaya tenderize beef before cooking?
That’s why tenderizing beef before cooking is so important, especially for chewier varieties. That’s where papaya comes in — this tropical fruit can transform any tough cut of meat into a melt-in-your-mouth masterpiece. The tenderizing power of papaya lies in an enzyme it carries called papain.
How should one eat papaya?
Papaya can be eaten fresh and alone or in a fruit salad. It can also be mixed with other fruits to make juice, also jams, and sweet preparations.
Can papaya paste be used to tenderize meat?
No, papaya paste and other meat tenderizers are only effective before cooking, not after. As a natural meat tenderizer, papaya paste can be used on a wide variety of meats. These include: Note: When using papaya paste to tenderize meat, the quantity and marinating time will vary depending on the type of meat.
Why do we use a green papaya to tenderize meat?
So, Papain basically breaks down collagen, which is the main protein that connects tissues. The greener and raw the papaya, the more papain it contains and the stronger the paste will affect your tough meat cuts. The highest amount of papain can be found in the papaya skin. That is why we use a green/raw papaya for tenderizing meat.