Easy mince…. it simply Has to be possible!
Mince ‘n mash, a childhood favourite, especially served with ice-cold, lightly salted avocado pear. Pure comfort food!
This is a desperate and open request to all foodies. How do you handle the mince (ground beef) for that divine combination of perfectly broken up mince, keeping tenderness and allowing the flavour to develop to mouth-watering deliciousness?
For years, I’d even get my long-suffering husband to stand over the pot with a fork, breaking up the reluctant beef. Back in South Africa, our mince came in little bits. In Brazil, I discovered mince ‘worms’. There, I got them to mince the beef twice to make sure no chewy bits remained. I was also very picky about what went into the mince. I have no love for fat or sinew.
In the UK and now in Ireland, I pull apart the ‘worms’ and it works just fine, but tonight’s mince was chewy, though the flavour was good.
How do you choose and prepare your mince? I want to get as many folk in on this as I can, so feel free to pass the link on. Perhaps we can, between us, narrow it down to the perfect mince method!