Best Ground Beef
Posted 01 July 2015 - 03:28 AM
1-2 lbs raw ground beef
2 cups of chicken broth (or one small can) say no to reduced sodium
4 whole cloves (the spice not garlic)
2-3 cloves of garlic minced (optional)
1/2 tsp garlic powder (1 tsp if you aren't adding fresh minced garlic too)
2 tsp dry parsley
Add it all to your skillet or pot. REFRAIN from adding salt. I know you want to....don't do it. The broth gives it enough.
Cover and simmer for at least 30 minutes, checking on it, stirring, and breaking it up as it gathers all the flavor of the liquid. Covering keeps the liquid from cooking down too fast. If it's less than an inch, it's time to finish up pronto. Ideally, you should retain at least 2 inches of liquid at the end. Never let it dry up.
Add 1 tbs sherry cooking wine 5 minutes before you're ready to serve it, 2 tbs if you're cooking closer to 2 lbs of beef. Stir to evenly distribute, cover and cook on low to cook out the alcohol.
Shut off heat, drain 90% of the liquid (the little bit keeps it moist) and (optional) sprinkle with cheese to melt.
Note: the liquid makes a fantastic gravy base for another meal so don't toss it! Just add it to your bechmel or stir in a cornstarch slurry.
Posted 02 July 2015 - 09:18 AM
Posted 02 July 2015 - 08:06 PM
I started making them this way because my toddler likes eating anything small that he can pick up with his fingers and he hates hamburgers even when I cut them up. It's really difficult to get him to eat meat, so I have to be creative and flavorful. But surprisingly, my daughter and husband loved it so much, they started requesting it.
And I'm from Chicago, so reference to the midwest makes perfect sense. Does it show that much?