What is the way to "mince" stew meat using a machine?
I have a bolognese sauce recipe that says to cook a mixture of pork and beef stew meat, and then mince the meat. With garden tomatoes in season, I would like to make a very large batch to either freeze or can, but I am dreading the thought of mincing all this meat. Is there a recommended way to use a food processor or some other machine to do this for me? I am concerned that if I do it incorrectly, the meat will turn into sausage and have a very different texture in the sauce.
Best Answer
A food processor works well. Just fill the bowl lightly so that you can watch what happens as you do quick pulses. Use the metal blade. Slow short pulses. It also helps if the meat is really cold but not frozen. Yum.
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What are the 5 steps of stewing?
Beef stew follows a fairly basic formula: Brown the meat, add some liquid, vegetables and seasonings, and let the whole thing simmer until the meat is tender....Here are five steps to take when creating your own beef stew.What is the best cooking method for beef stew meat?
During the long cook time used to make stews, proteins in the connective tissues break down into a gelatin that keeps the meat moist and tender. Tender cuts of meat, like ribeye or beef tenderloin, are better for grilling or braising on a stovetop on medium-high heat for short periods of time.Can you fry stewing meat?
Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil. Fry the diced stewing steak on all sides in small batches then transfer to the casserole dish. Next fry the mirepoix until lightly coloured.How to Mince Meat with Chef Chris Murphy
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Answer 2
When I read Bolognese, I was thinking of the slow cooked meat sauce. Is this the case? You have probably eaten and digested it by now. If not, I'm thinking what your recipe meant by 'mincing' the cooked meat, is considered breaking up the ground meat as it cooks. You want to keep all those flavors in the pan. I sometimes use a pastry cutter but I wouldn't recommend it. It puts your hands too close to the heat. I have seen the perfect tool. It looks like what you might use to brand an X on something. It looks like a potato masher, but the surface is beveled for better 'mincing'. As you cook more and more, tools become precious. The older, the better.
Answer 3
So, it's not using a machine, but here's a trick to consider if you don't have a food processor:
- Let the meat cool down (possibly tent it and put it in the fridge)
- Cut the meat into thin slices across the grain.
- Crumble the slices into the pot. (should be easy if it's cold & cut across the grain. It should also break up more as it cooks down in the liquid)
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