How to make it

  • This method is used to separate the meat from it's fat and to develop the nice rich flavor of the meat.
  • Spread the oil in a heavy-bottomed skillet and heat it. A heavy bottomed cooking utensil more evenly distributes the heat.
  • As soon as the oil is hot, add the ground meat and begin spreading it and working out the lumps with the back of a fork.
  • Stir the meat to cook it evenly. The meat will turn a grayish color and begin to give up any moisture it contains.
  • An oily appearing liquid will form with the meat cooking in it. Keep stirring and slowly allow the liquid to reduce.
  • As the liquid disappears there will be a noticeable change in the sound of the cooking meat. You will hear it will begin to sizzle.
  • This marks the condition where the moisture has cooked away and the meat is browning in whatever fat is present.
  • Stir the meat constantly for the next few minutes; while the granules, cooking at a higher temperature because the moisture has cooked away, turn a nice brown color.
  • Remove the skillet from the heat and push all the cooked browned meat to one side. Now tilt the skillet, resting it so that the oil can drain away from the meat into the empty side of the skillet.
  • After a few minutes, remove the fat and you have only the browned meat left to use for whatever purpose. Also, if you deglaze the pan with a liquid, you'll get a small but nice beef flavored broth.

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