Raw Papaya

One the best tenderisers for red meat. The skin of the papaya contains an enzyme called papain, which breaks down the connective tissue of the meat. To create a great tenderiser, simply peel the green skin off the papaya, about 1/2 cm deep, add a little salt and 2 tbs of water, and place in a grinder to create a paste. You need about 2 tablespoons of this paste for 500 g of meat.