alcazar

iTrader: (2)

I usually buy best steak mince for making spagbol, but the meat often clumps up when cooked and being in clumps, doesn't pick up the taste of the sauce.
Living here in the centre of non-culture, there is no other choice.

When I buy ready made, or eat out, the beef is always ground up much finer.

Is there a trick?

PaulC72

buy some cheaper mince :-)

Lady Luck

In a large bowl, mix the raw mince with a spoonful of cornflour and then mix it up with a fork to give it a light covering.


Will both thicken the sauce slightly and should help everything break up and seperate when you're prodding it with a spoon / spatula as its cooking.

alcazar

iTrader: (2)

How does that help?

SJ_Skyline

It's your cooking mate Stick with the steak mince.

- Fry the mince in some olive oil until it's all browned (keep stirring it so it doesn't clump).
- Season well with salt & pepper and add herbs (oregano & thyme for me).
- Add chopped onion, garlic & mushrooms and fry for a few minutes more.
- Add 2 cans of chopped tomatoes (napolina for preference).
- Add a good dollop of tomato puree and stir well.
- Cover and cook on the hob for 30 minutes.
- Optional cheat: Add some beef gravy granules to thicken up your sauce

I'm partial to a little sprinkle of cayenne pepper over mine

Lady Luck

You could buy bags of frozen mince, that's already all seperated out in to the little strands so it fries off like that.

ScoobyJawa

There is a huge difference IMHO. I hate mince from a supermarket as its big and clumpy as you say - even the lean steak mince. I always used to by the Ground Aberdeen Angus Beef from Waitrose deli counter - it was AWESOME - stick it in Spag bog, Chilli, burgers etc really anything you would use mince in. Been in 3 now and they don't seem to do it anymore

jonc

Mince from any supermarket is cr@p. Buy it from a proper quality independent butchers. World of difference, it's not loaded with water and tastes miles better.

oldsplice

Get it from the butcher. And you need a bit of fat in it for flavour.

Chip

Only buy good quality beef from your butcher and when cooking it just break it up if you dont like lumpy bits in it. Obvious really.

Chip

PaulC72

The pieces are usually thinner and don't seem to clump so much for some reason. imo but I am not Gordon Ramsey.

Lydia72

I'm surprised at that, plenty of farms and farm shops round here and I'm not that far from you.

stuart69

iTrader: (1)

buy it from me,iam a butcher,75-25 beef and fat,because fat is were the flavour is

Group buy



stu.

Lee247

I hope you aren't chucking it in the pan in a lump and hoping to seperate it with a spoon.
You need to peel it into the pan with your fingers and cook it slowly. No clumps

WRXBOB

As said before . . . Good mince from a butchers doesn't have this problem.

Stop buying cheap sh!te from Tesco's and the like!

Steve vRS

...and use tomato ketchup instead of puree. Tastes fantastic!

Steve

Bubba po

Whaaat? Surely you start with the chopped onion, then the garlic, THEN the mince?

Fat Boy

Spot on BP

dpb

Maybe if your wanting to flavour the meat , you would put the meat in with the flavouring

First !

oldsplice

Exactly!


And what about the red wine? And mushrooms in last. And basil right at the end of cooking.

Will

Poor Basil