Fruit enzymes can tenderize tough cuts of meat

Recipes such as this date to the slave era.

At the time, what little meat was available to slaves usually was the toughest cuts.

Some slave cooks used papayas, which are rich in enzymes, to tenderize the meat.

PAPAYA BEEF

1large ripe papaya, peeled, sliced and seeds discarded

3pounds round steak, cut into 6 steaks

1tablespoon olive oil

1medium yellow onion, sliced

1teaspoon salt

1teaspoon ground black pepper

1tablespoon Worcestershire sauce

1large tomato, peeled and chopped

116-ounce can lentils

Arrange half of the papaya slices over the bottom of a large glass or ceramic baking dish (metal pans can react with the enzymes of the papaya). Lay the steaks over the papaya, then top the meat with the remaining papaya slices.

Cover the baking dish, then refrigerate for 3 hours.

Heat the oven to 325 degrees.

Coat a second glass baking dish with the olive oil, then arrange the onion slices over the bottom. Remove the steaks from the refrigerator, then season them with salt, pepper and Worcestershire sauce.

Lay the steaks over the onion slices, then top with the papaya slices and chopped tomato. Tightly cover the baking dish with foil, then bake until the meat is tender, about 30 minutes.

Remove the dish from the oven and top with the lentils. Return to the oven and bake, uncovered, for another 10 minutes.

Makes 6 servings.

Adapted from Angela Shelf Medearis’ “The New African-American Kitchen”