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Heat half of the vegetable oil in a large pan over a high heat. Add the onions, garlic and herbs and fry for 3-4 minutes, or until softened and golden-brown. Turn off the heat and set the pan aside.
Heat half a tablespoon of the remaining oil in a separate pan over a medium heat. Add a third of the beef mince and fry for 4-5 minutes, or until browned.
Transfer the browned mince to the pan containing the onions, garlic and herbs. Repeat the process twice more with the remaining oil and the remaining batches of mince. (Overloading the pan will not speed things up because the pan will lose heat, so take your time.)
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Return the pan containing the cooked mince and vegetables to a medium heat. Add the tinned tomatoes and Worcestershire sauce and stir the mixture well to combine. Bring the mixture to a simmer.
Meanwhile, crumble the stock cubes into a large heatproof jug and add 1 litre/1¾ pints of boiling water. Stir until the stock cubes have dissolved. Add the stock to the beef and bring to a simmer. Simmer for 1 hour, uncovered, or until the volume of liquid has reduced slightly and the sauce has thickened.
Ground beef, also known as minced beef or beef mince, is finely chopped beef. It is readily available in grocery stores or local butcher’s shops packed as such. You can actually make ground beef yourself at home, either by using a knife or a meat grinder if you have one. It can be from any cut of meat but generally, it’s made from the less tender and less popular cuts like the chuck, round, and sirloin.
It’s quite a popular choice among meat and as long as you know how to season ground beef, you sure can come up with amazing beef dishes. A few of its popular uses are in recipes like hamburgers, tacos, chilis, meat sauces, sausages, meatballs, Shepherd's pie, and meatloaf. Frankly, ground beef is quite versatile, so if you can play and experiment with spices, herbs, and other seasonings, the possibilities for great beef dishes are enormous.
Now depending on what you’re going to make, you may want to consider your ground beef’s fat content. The ones labeled ‘lean’ ground beef contains less than 10 grams of fat while ‘extra lean’ may be used to describe those with less than 5 grams of total fat – these levels apply per 100 grams and per labeled serving size. The legal requirement for ground beef is at a minimum 70% lean, meaning it should contain no more than 30% or 30 grams of fat.
A few tips when cooking ground beef. First, make sure to bring it to room temperature. So, defrost or bring them out of the fridge for minutes (or hours – depending on how frozen is your frozen meat) before cooking. Use a hot pan to maximize browning. Once you’ve added your ground beef to the pan, spread it out with a spatula and leave it undisturbed for a good 3-5 minutes. You want to get that browning effect, so don’t fidget with it! You would also want to keep the heat on high or medium-high so that you don’t end up boiling your ground beef.
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