Worth a thread of its own and probably more of a national dish than the actual national dish and everybody probably cooks theirs differently.
How do you cook yours?
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Worth a thread of its own and probably more of a national dish than the actual national dish and everybody probably cooks theirs differently.
How do you cook yours?
Cook diced onions and carrots in veg oil for 5 mins or so, then brown the mince.
Add some flour then add beef stock and simmer for 30 minutes or so.
Stan it with mashed potatoes made with butter and a bit of milk.
Exactly how I do it. With a fair bit of pepper and brown sauce on the side.Quote:
Originally Posted by Hibbyradge
Yes, I also add pepper and some Worcestershire Sauce.Quote:
Originally Posted by hibsbollah
One of the only meals I choose to have brown sauce on rather than tomato.
Diced onions then brown the mince. Add a dash of Goldstar brown sauce and some Bisto and stir it around. Pour it into a cast iron casserole dish already heated up. Add in boiling hot water and leave in the oven for an hour. Black pepper added at the end of cooking.
Brown the mince in a pan with some sunflower oil. Then cut a peeled onion once from the perimeter to the centre then slice discs of the onion so that you're left with long onion strings then add them to the pan with the mince. Add stock (in my case Braten Söße) and continue stirring until all the liquid is a thick goo. Add a tin of peas and carrots (including the water) to the mix and let it stew after adding salt and pepper to taste. Serve with creamy mashed potatoes and if the mood takes me then a dash of brown sauce.
I moan at my wife as I tell her she "greys" the mince. :-(
Basically during the '"browning" bit she washes the mince to get rid of any grease etc.
Just doesn't feel right to me :-(
So....
What method do you guys use to do the browning bit? :greengrin
I simply cook the mince in some oil until it’s brown …once browned , I get rid of the oil/grease before I cook the mince dish ….Quote:
Originally Posted by Just Alf
'Roast' the mince in the oven first. Break it up on a baking tray, season and bang it in at a medium high heat until it's properly browned. When you think you have gone too far, leave it another 5 minutes.
Finely diced onion and carrots softened in dripping. Plenty more seasoning. Add the mince, couple of teaspoons of flour and mix. Add beef stock, simmer covered on a low heat. Stirring to stop it catching. Let it cool, stick it in the fridge overnight then reheat the next day when you are ready to eat it. Always better after the flavours have developed overnight.
Tatties mashed with loads of salted butter, white pepper and a splash of full fat milk.
Also delicious sandwiched between 2 slices of white pan bread with a good squirt of brown sauce.
Onions and carrots softened in oil and put to one side.
Mince browned, fat poured away.
Everything put back together, water in to cover it all. Crumble beef oxo cubes, number depending on how much mince and how many people to be fed. Glug of Worcestershire sauce, glug of HP sauce, salt and pepper.
Mashed potatoes with milk and butter.
Peas (garden).
Buttered white bread.
U ****ing wot m8?Quote:
Originally Posted by Just Alf
That is the most disgraceful thing I’ve ever read! Washing mince?!
I've seen that in recipes but have always ignored it.Quote:
Originally Posted by calumhibee1
I’ve never heard of it until today.Quote:
Originally Posted by Peevemor
I’d definitely be ignoring it as well if I come across it!
I've never washed mince, but I would never use any oil to brown it, there's enough fat in the mince so I've never seen a need for oil.Quote:
Originally Posted by calumhibee1
Does anyone make doughboys? That's my fave bit of the meal.
I hardly eat mince and tatties, I'm more into stovies these days.
Agreed.Quote:
Originally Posted by Santa Cruz
That's why I like to use the oven to brown the mince. A chef I used to work with told me about it years ago and I saw Tom Kerridge doing it on TV recently as well.
If I do ever fry mince then it's always a dry fry in small batches. Sticking the whole lot in and/or adding oil just means you end up almost boiling it as it loses it's own fat and excess water.
Oh Stovies, also worth a thread of its own. There must be a hundred different variations.Quote:
Originally Posted by Santa Cruz
Well, that's tonight's dinner sorted then! :greengrin
I’m the same, always dry fry mince, same with burgers.Quote:
Originally Posted by Santa Cruz
Bacon too.Quote:
Originally Posted by calumhibee1
It crisps up best if you start it in a cold pan. No oil + dry cured + cold pan + medium heat = perfect bacon.
I know, I know! .... I despair :greengrinQuote:
Originally Posted by calumhibee1
There's a lack of pastry in this thread.
Quote:
Originally Posted by Hibby70
And doughballs, mince without doughballs is just sacrilege.
Totally. My family call them doughboys...that's what my Granny called them.Quote:
Originally Posted by Andy Bee
Mince and doughballs, gtf with your fusion cooking, that's like having fish n spaghetti ya philistine.Quote:
Originally Posted by Andy Bee
Just been to Tesco. We are having mince and tatties tomorrow and stovies on Tuesday.
Wednesday is Liver and Onions.
Mmmmmh, with apple slices fried in the fat from the liver?Quote:
Originally Posted by Hibby70
Now that just shows your level of culinary expertise, them Fusions are predominantly bred for milk production not beef mince, its them Aberdeen Angus yi want.Quote:
Originally Posted by Hibrandenburg