Papaya has one of nature's strongest tenderizers and makes a great ingredient for a good marinade. Use papaya on tough cuts of meat for optimal results. Don't worry, the flavor of the fruit won't overpower the marinade or the meat.
- 1 small ripe papaya, peeled halved and seeded
- 1/3 cup (80 mL) soy sauce
- 2 tablespoons (30 mL) brown sugar
- 1 teaspoon (5 mL) salt (optional)
- 1 teaspoon (5 mL) pepper
1. Chop papaya into small chunks. Place into a food processor with remaining ingredients. Pulse until mixture is pureed, about 10 to 12 pulses. Add a few tablespoons of water if mixture is too thick.
2. Place into a resealable container and refrigerate for 12 to 24 hours before using. Marinate beef for 6 hours, poultry for about 2 hours. Mixture will keep in fridge for 4 to 5 days after initial preparation.
Because of the natural enzyme papain in papayas, this marinade is great for particularly tough cuts of meat.