Most Indian restaurants here in the UK don’t bother with papaya paste. Commercial meat tenderiser is used instead to ensure that their tandoori marinated meat is tender and delicious. Papaya paste is the more authentic way of doing it. It makes meat more tender naturally and can be used in any kind of marinade, not just Indian ones. The papaya paste doesn’t taste very good, but it does a good job of making meat tender.
By meat, I mean red meat. I rarely use this on white meat such as turkey or chicken. There’s no need.
Papaya paste can be made up to three days ahead of time, but I usually make it the same day I start marinating my meat. It only takes seconds to prepare.
In this amount of time, you can tenderize about one to two kilograms of red meat like lamb, beef, deer, horse, or zebra. Try to find unripe green papayas for best results.
Tender and juicy beef is a delight to eat, but sometimes cheaper or tougher cuts can be chewy and hard to enjoy That’s where papaya comes in! The natural enzymes in papaya make it an excellent and affordable meat tenderizer
In this comprehensive guide, I’ll walk you through everything you need to know to tenderize beef with papaya. You’ll learn how to select the right papaya, make papaya paste, properly apply it to beef, and how long to marinate for the best results.
So read on to transform tough steaks and cuts into fork-tender, melt-in-your-mouth beef perfection!
Why Use Papaya to Tenderize Beef?
Papaya contains papain, a natural enzyme that breaks down tough collagen fibers in meat to make it more tender. Here are some of the benefits of using fresh papaya as a beef tenderizer
- All-natural method without chemicals or preservatives
- Imparts minimal flavor allowing the beef’s natural flavors to shine
- Works on cheaper, tougher cuts like chuck roast or flank steak
- Easy to find and affordable ingredient
- Versatile for all types of beef and beef cuts
- Can be made into a paste for easy application and storage
Compared to other natural tenderizers like pineapple kiwi, or figs papaya contains higher concentrations of papain so you need a smaller quantity. It’s more potent than dairy ingredients like yogurt or buttermilk too.
Choosing the Right Papaya
For tenderizing beef, you want to use raw, unripe green papaya. Green papaya has the most papain enzyme compared to ripe orange papaya.
When buying green papaya, look for:
- Firm, hard fruit with green skin and minimal yellow spots
- Heavy for its size
- Fresh, not bruised or damaged
- Avoid papayas with soft spots
The firmer the papaya, the more papain it will contain for better meat tenderizing.
Making Papaya Paste
Making your own papaya paste at home is easy. Here’s how:
Ingredients:
- 2 1⁄2 pounds green papaya, peeled and seeds removed
- 1⁄2 cup white distilled vinegar
- 1⁄2 cup water
Steps:
- Wash papaya, cut in half lengthwise and scoop out seeds.
- Peel off skin with a vegetable peeler.
- Cut papaya into 1-inch cubes.
- Add papaya cubes, vinegar and water to a blender.
- Puree until smooth, adding more water if needed.
- Transfer to an airtight container and refrigerate up to 1 week or freeze up to 6 months.
The white vinegar helps activate the papain enzyme and adds acidity for better tenderizing action. Make large batches of paste so it’s ready to use whenever you need it!
How to Apply Papaya Paste to Beef
Applying the papaya paste is simple:
- Place beef on a baking sheet or plate.
- Use ~1 tablespoon papaya paste per 1 pound of beef.
- Rub paste all over the beef evenly coating the entire surface.
- Flip over and coat the other side too.
- Refrigerate and let marinate in the papaya paste according to times below.
Marinating Times for Different Cuts of Beef
The marinating time will vary based on the size and thickness of the beef cut.
- Tender cuts (filet mignon, ribeye): 30 mins – 1 hour
- Semi-tough cuts (sirloin, T-bone): 1 – 2 hours
- Tough cuts (brisket, chuck roast, round): 2 – 4 hours
- Large/thick roasts: Overnight or 24 hours
For frozen beef, thaw completely before applying papaya paste. The enzymes only work on raw, not cooked beef.
Check tenderness after marinating by pressing the beef with your finger. If still tough, let it sit longer, testing every 30 minutes until tenderized to your liking.
Cooking Tenderized Beef
After marinating in the papaya paste, you’ll notice the beef is more tender. You do NOT need to rinse off the paste before cooking.
The tenderized beef can then be cooked as you normally would and should turn out juicier and more tender! It pairs well with all cooking methods including grilling, pan frying, broiling, roasting, or stewing.
Here are some recipe ideas:
- Grilled papaya steak fajitas
- Pan seared papaya marinated sirloin
- Roast beef tenderloin with papaya, garlic and herbs
- Papaya tenderized beef stew
Storing Leftover Papaya Paste
You’ll likely have leftover papaya paste after tenderizing beef. Store it in the fridge or freezer to use later:
- Fridge: Transfer to an airtight container. Keeps for 5-7 days.
- Freeze: Spoon into an ice cube tray or freezer bag. Keeps frozen for 4-6 months.
Thaw frozen paste overnight in the fridge before using.
Frequently Asked Questions
Should I peel the papaya before making paste?
Peeling is optional and a personal preference. Some people leave the skin on for added fiber and nutrients. But peeling makes a smoother paste.
Can I use ripe orange papaya?
Ripe papayas have less papain enzyme compared to green papaya. You’ll need to use 2-3 times more ripe papaya paste to get the same tenderizing effect.
Does papaya change the flavor of beef?
Green papaya has a neutral taste and won’t significantly alter the beef’s flavor. Ripe papaya can add a subtle sweetness. Add spices to the paste if you want to complement the beef’s flavor.
How much papaya paste do I need per pound of beef?
Use approximately 1 tablespoon of green papaya paste per 1 pound of raw beef. Adjust amounts based on thickness of cuts and personal taste preferences.
Is papaya paste safe during pregnancy?
Pregnant women are advised to avoid unripe and semi-ripe papaya as the enzymes may stimulate contractions. Ripe papaya in moderation should be safe. Consult your doctor.
The Takeaway
With just green papaya, vinegar and a blender, you can make a natural, inexpensive and effective meat tenderizer paste. Applying papaya paste to tougher beef cuts like chuck roast, brisket or round steak helps break down collagen for mouthwateringly tender texture and juicy flavor.
Incorporate this simple papaya paste into your cooking routine for expertly tenderized beef anytime without chemicals or additives. Enjoy cheaper cuts of superbly tender beef and impress your family and friends with your culinary skills.
Papaya Paste – A Natural Meat Tenderiser
- 1 large green papaya – skin and all.
- 1 tablespoon (approx. water or vegetable oil)
- Slice the papaya in half.
- Remove all of the seeds from the centre.
- Put everything in a blender or small spice grinder and blend until smooth. You might need to add a little water or oil to help the ingredients blend.
- Cover tightly until ready to us.