Ground beef or ground beef is the key ingredient in many recipes. Since in many preparations it is necessary to cook it before combining it with other ingredients, it is important to know how to do it.
Ingrediants
Use the stoves
Yield: 750 g
- 700 g minced meat (e.g. beef, pork or turkey)
- 1/2 teaspoon of salt (optional)
- 1 teaspoon (5 ml) of extra virgin olive oil (optional)
Use the Microwave
Yield: 500 g
- 450 g minced meat (e.g. beef, pork or turkey)
- 125 ml of water
- 1-2 teaspoons (5-10 ml) of Worcestershire sauce (optional)
Basic Recipe
Yield: 500 g
- 1 tablespoon (15 ml) of extra virgin olive oil
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 450 g minced meat (e.g. beef, pork or turkey)
- 400 g of peeled tomatoes, sliced
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of black pepper powder
- 125 ml of hot water
- 1 teaspoon (5 g) of granulated beef broth preparation (optional)
Steps
Part 1 of 3: Using the Stoves
Step 1. Heat the oil
Pour a teaspoon of extra virgin olive oil into a large pan and heat it on the stove over medium heat.
- Technically this is an optional step. In most cases, ground beef contains enough fat to cook without adding oil. However, adding a teaspoon of oil will further reduce the risk of the meat burning or sticking to the pan, especially if the pan is made of steel.
- If you don't want to use oil, you will need to check the ground beef frequently during the first few minutes of cooking. Stirring it frequently until the fat has melted will prevent it from burning.
Step 2. Put the meat in the pan
Place it in the center of the hot pan and separate it using a heat-resistant spatula.
- Do not use frozen meat, buy it fresh or let it defrost before putting it in the pan.
- If the meat is large and the pan isn't large enough to hold all of it, cook it a little at a time. Add more oil each time and let it heat up.
Step 3. Separate the meat further
As it cooks, use the spatula to break the block of meat into very small pieces.
- Stir the meat from time to time. This will cook more evenly and minimize the risk of it sticking to the pan or burning.
- Cooking the meat over medium-high heat will favor the evaporation of liquids. If this is not enough and they accumulate on the bottom of the pan, tilt it carefully to facilitate the task of the flame and to prevent the meat from being boiled and tasteless rather than browned and tasty.
Step 4. Salt the meat
Spread half a teaspoon of salt in the pan and stir the meat to season it evenly.
This step is also optional, but adding salt is helpful in making the meat tastier and making it last longer. If you want at this point you can also add other spices in addition to the salt
Step 5. Check the ground beef
When it looks evenly browned, break up one of the larger pieces with the spatula and make sure it has lost any pink tinge.
You should be able to tell if the meat is cooked just by looking at it, but you can use a thermometer if you prefer. In this case, check that it has reached a temperature of 70 ° C
Step 6. Use or store the ground beef
You can use it immediately or let it cool and store it for later use.
If you don't intend to use it right away, move the pan to a cold surface and let the meat cool. When it has reached room temperature, transfer it to an airtight container and store it in the refrigerator or freezer. In the first case it will last about a week, while in the second you can keep it up to three months
Part 2 of 3: Using the Microwave
Step 1. Place the ground beef in a microwave-safe dish
Place a microwave-safe colander in the center of the plate, then place the meat in it.
- Using the sieve is not essential, but it is useful to drain the fats during cooking, which would otherwise be reabsorbed by the meat. If you don't have a suitable strainer, you can achieve the same result by using a microwave grill.
- If the meat is frozen, let it defrost in the refrigerator overnight before cooking.
Step 2. Add the water
Pour it over the meat until it reaches a level of about half an inch on the plate.
In the microwave, meat tends to dry out, which is why it is best to add a little water to keep the air moist
Step 3. Add the Worcestershire sauce
Spread it evenly over the minced meat. A well distributed veil over the entire surface of the meat is enough.
- Given the short cooking time, the meat is unlikely to brown. The addition of the Worcestershire sauce serves to give it the golden hue typical of browned meat and to make it more inviting and flavorful. However, it is not mandatory to add it.
- You can substitute Worcestershire sauce with another dark-colored sauce of your choice or with a blend of spices. For example, you can use soy sauce or barbecue sauce to add color and flavor to the meat.
Step 4. Cover the meat
Take a piece of cling film and place it on top of the meat. Cover the plate entirely but without sealing the paper on the edges.
- If you have a microwave-safe splash lid, you can use it instead of cling film.
- The foil will retain the moisture from the meat which will therefore remain softer, and will also keep the oven clean.
Step 5. Cook the meat for 2 minutes
Place the dish in the microwave and cook the ground beef on full power for 2 minutes.
The cooking time needed can vary depending on the microwave power, but in general 2 minutes is a good starting point even for the most powerful ovens
Step 6. Stir the meat and continue cooking it
Separate it into small pieces using a spatula or fork, then mix it before putting it back in the microwave. Keep cooking it at 30-second intervals until it's ready.
- You will know that the ground beef is cooked when it is steaming hot and browned evenly. Score one of the larger pieces to make sure it is no longer pink on the inside.
- It shouldn't be necessary to check the temperature of the meat, but if you want to, make sure it has reached 70 ° C.
Step 7. Use or store the meat
Drain it of the water and fat, then use it immediately or let it cool and save it for later use.
If you don't intend to use it right away, wait for it to reach room temperature, then transfer it to an airtight container and store it in the refrigerator or freezer. In the refrigerator it will last about a week, while in the freezer up to three months
Part 3 of 3: Basic Recipe
Step 1. Heat the oil
Pour the extra virgin olive oil into a large pan and heat it over medium heat on the stove.
Step 2. Fry the garlic and onion
After having finely chopped them, pour them into the pan in the hot oil. Let them fry for about 3 minutes, taking care to stir often.
Wait for both ingredients to soften and release their fragrances. The onion must become translucent, while the garlic must brown
Step 3. Add the ground beef
Place the meat in the pan, then break it into small pieces using a wooden spoon. After having chopped it up, mix it to mix it with the garlic and onion sautéed.
Do not use frozen meat, buy it fresh or let it defrost before putting it in the pan. If you're in a hurry and don't have time to let it gradually thaw in the refrigerator, you can use the microwave's "defrost" function
Step 4. Let the meat brown
Stir it frequently as it cooks. After 8-10 minutes it should be well browned.
- Before continuing, make sure the meat is cooked evenly. Since it will continue to cook for a few moments even after turning off the stove, it is acceptable that the larger pieces are still pink in the center.
- If necessary, tilt the pan and remove excess liquid or fat.
Step 5. Add the peeled tomatoes and seasonings
Pour the tomatoes into the pan without draining them. Spread the pepper and oregano over the meat, then stir to combine the ingredients.
You can also add other spices to taste. The most suitable include paprika, chilli and rosemary. You can combine them or substitute them with oregano and pepper. In general, all Mediterranean aromas are fine
Step 6. Dissolve the granular broth preparation in the water
Use 125ml of boiling water and stir until the mixture has dissolved completely. Once ready, pour the broth into the pan and bring it to a boil.
The addition of beef broth is optional. You can simply use water and salt to cook and flavor the meat. Or if you prefer you can use a vegetable broth
Step 7. Let the meat simmer for 20 minutes
Lower the heat so that the broth is just simmering and cook the minced meat for about 20 minutes. The flavors must blend and the meat must be perfectly cooked in all its parts.
- Stir the meat every 5 minutes.
- If the liquid evaporates before the dish is ready, add more water, 50ml at a time, until you get the desired result.
- During the last 5 minutes of cooking it is best not to add water. The recipe assumes that the meat is a little dry once it is ready.
Step 8. Serve or store the meat
You can use it immediately or let it cool and store it for later use.
