In article >,
Ted Campanelli > wrote:

> Ted shuffled out of his cave and grunted these great (and sometimes not
> so great) words of knowledge:
> > Bought a chunk of what i thought was really good meat. Turned out to
> > be chewier than a car tyre...my jaw is still sore from eating a steak
> > yesterday.
> > What else can i use this meat for, or can i soften it up, make it
> > more...shall i say less tyre like?
> > Someone told me to "beat the shit out of it"?
> > I take it that refers to beating it with a hammer or something?
> >
>
> Liberally sprinkle Papain over the meat and pierce the Papain into the
> meat. Papain is a natural meat tenderizer that has no "aftertaste".
>
> AND/OR (my preferred choice is the slow cook)
>
> Then cook you meat in a 200 degree oven. Use a probe type thermometer
> to determine the temperature of the meat. Remove the meat from the oven
> when it is 5 - 8 degrees LESS than the temperature you want. Let the
> meat rest for about 10 - 15 minutes, then slice. The slow cooking
> dissolves the connecting fibers and makes the toughest cuts of meat
> quite tender.

What do you think of cooking with papaya strips? I've never tried it,
but am considering it.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain