All-Purpose Tenderising Marinade

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


About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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One Response to All-Purpose Tenderising Marinade

  1. Alan says:

    Papain is the enzyme that does the job. Also relieves insect stings, and softens the skin over a boil or abscess. Can be used as an exfoliant to remove dried and cornified skin. One of the trad remedies that works, which is why the drug companies use it.

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