While on the subject of marinades, I was told that dry ginger ale is a great tenderiser, and so it proved to be.
But due to a communication error with She-who-did-the-shopping, the first batch of cheap steak I tried to marinate in it actually ended up being marinated in Bundaberg ginger beer. I can report it worked just as well as a tenderising marinade, and tasted better!
Marinade for around 2Kg steak , pork, hogget or chicken:
- 1 bottle of Bundaberg ginger beer
- a few dashes Worcestershire Sauce
- garlic to taste
- a few tablespoons oyster sauce – Or Mushroom Soy
- black pepper
For an industrial strength tenderiser, add the peel of a pawpaw, but don’t leave the meat in there too long, or you will have grey mush. When barbecuing, baste in the marinade, but throw the papaya skin away