Kittencals Papaya Pineapple Meat Tenderizer Recipes

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KITTENCAL'S POT ROAST MARINADE AND TENDERIZER



Kittencal's Pot Roast Marinade and Tenderizer image

This is a great marinade/tenderizer for cheaper cuts of roasts like chuck etc, it really does a wonderful job of tenderizing! Powdered meat tenderizer can be found in the spice section (I buy Club House powdered meat enderizer, it is sold in a 270-gram spice bottle). Plan ahead the roast needs to marinade overnight. Do not add any salt in with the marinade as it will effect the tenderizing process, salt the roast just before cooking. When ready to cook, make certain to leave the roast out for 1 hour at room temperature before cooking. This works good on pork roasts also. Cooking time is 24 hours marinating time.

Provided by Kittencalrecipezazz

Categories     Meat

Time P1DT10m

Yield 1 roast

Number Of Ingredients 10

1 -2 tablespoon powdered meat tenderizer
1/4 cup finely minced onions or 1/4 cup use 1-2 teaspoons onion powder
2 teaspoons thyme
2 teaspoons marjoram
1 cup dry red wine
3/4 cup red wine vinegar
1/2 cup vegetable oil
3 tablespoons lemon juice
2 tablespoons minced fresh garlic (optional) or 1 teaspoon garlic powder (optional)
black pepper

Steps:

  • Pierce meat with a fork all over.
  • Sprinkle liberally with powdered tenderizer, then leave sit out at room temperature for 30 minutes in a large bowl.
  • In the meantime, in a smaller bowl whisk together minced onion (or onion powder (if using) thyme, marjoram, red wine, wine vinegar, oil, lemon juice and minced garlic (if using) and black pepper.
  • After the 30 minutes, pour the marinade over the roast in the bowl; rub in with hands to coat well.
  • Place the roast in a large heavy-duty ziploc freezer bag.
  • Pour the marinade from the bowl over the roast and close and seal bag.
  • Turn the bag several times to coat.
  • Place into a large bowl and refrigerate overnight (turning several times during refrigeration time).
  • When ready to cook discard the marinade, and leave the roast out at room temperature for 1 hour before cooking (this is important, it relaxes the meat fibers which creates a more tender roast!).
  • Season with salt and pepper, then cook as desired.

KITTENCAL'S PAPAYA-PINEAPPLE MEAT TENDERIZER



Kittencal's Papaya-Pineapple Meat Tenderizer image

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.

Provided by Kittencalrecipezazz

Categories     Fruit

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

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)

Steps:

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

Nutrition Facts : Calories 345.1, Fat 1, SaturatedFat 0.2, Sodium 23.3, Carbohydrate 89.4, Fiber 12.1, Sugar 61.6, Protein 4.4

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