Ultimate Book of Beef
Recipes for ground beef is best prepared with lean ground beef because is a cheap and easy obtainable ingredient thousands of quick ground beef recipes.
Minced beef is a world-wide staple ingredient. Its versatility adds infinite possibilities to an endless number of beef dishes and is simply beef that's been ground or finely chopped, and it's available in a range of prices depending on what beef cut it is from but it usually originates from the tougher parts of the animal, like the flank and chuck.
The process of grounding the meat acts as a tenderizer which is useful for the tougher meat from the standard beef cuts. This tenderizing process reduces the dryness of the fat and improves the flavour.
When all the 'best' cuts and joints have been removed then whatever is left can be what you get. A lot of the tougher parts of the animal are used like the skirt/belly etc.
But you can also go to your local butcher and say I want six of your finest steaks grounded/minced for me he would gladly do it and charge you whatever the steaks would cost.
You have to be careful when buying ground beef because some butchers will keep braising /stewing beef until it begins to discolour slightly and if it does not sell by then the will mince it.
The leanest -- and most expensive per pound -- is sirloin, which is sometimes labelled "extra lean." Sirloin is more expensive than the other ground beef as it is a much tenderer and lean beef cut.
Next in line is the round steak, then chuck, and then regular "ground beef" or just plain "hamburger," which is the highest in fat and the least expensive.
A question that gets asked a lot is: “What is the difference between ground beef and hamburger beef?” There is basically one major difference and that is that fat may be added to hamburger beef and no fat may be added to minced beef. Regulations stipulate that both varieties cannot contain more that 30% fat. Seasoning may be added to both but no phosphates, binders, extenders or water is allowed to be added.
The lower the fat content, the less flavourful the meat will be when cooked. You might even have to add fat to the pan to cook extra lean ground beef since so little is rendered during cooking.
You might want to consider using the least expensive, regular ground beef in dishes that require you to brown the meat, because you can drain off most of the fat but still keep the beefy flavour.
I have listed some of the best ground beef recipes on this site. Please try a few (or all of them) and do not be shy to leave a comment about the once you have tried.
If you're like most cooks, you can't have too many ground beef recipes.
Ground Beef Meatballs (hot or mild)
From my experience it is quite easy to prepare this recipes. The thing that takes the most time is rolling out the meatballs.
You might want to cut this recipe in half as using this as is, will give you lots of meatballs.
Ground Beef Curry Meatballs
How to prepare the minced meat:
2 teaspoons of grated fresh ginger
black peppercorns
3 onions, finely minced
1 small bulb of garlic (or 4 or 5 reasonable-sized cloves of garlic) — peeled
4 limes (or about 8 tablespoons of bottled lime juice)
2 pounds lean ground beef
salt to taste
How to prepare the sauce:
1 small can tomato paste
1 small hot chilli pepper, minced finely (optional)
a little salad oil or ghee
1 pound of ripe tomatoes, sliced (canned tomatoes are fine)
1/2 pound of sweet green peppers, sliced
1 pound of onions, finely sliced
2 teaspoons of grated fresh ginger
1 small bulb of garlic (or 4 or 5 reasonable-sized cloves of garlic) — peeled
salt and freshly ground black pepper
a handful of fresh coriander — chopped
1 teaspoon of cardamom pods — crushed
1 teaspoon of cumin seeds
Curry Meatball Recipe Method:
Mix the ginger, black pepper and peeled garlic into a smooth and soft paste with the lime juice. Add salt to taste to the paste.
Mix the minced beef and onions in a large bowl with the ginger / garlic mixture. Start rolling this into small balls.
Lay the balls out on a large enough tray that will fit in your refrigerator and put into the refrigerator to chill
(this is to prevent the balls breaking up in the sauce).
Sauce Recipe Method:
Fry the onions in the oil till nice and brown. When the onions are nearly fried, add the ginger and crushed garlic.
Keep on frying till nicely brown and then stir in the crushed cardamoms and cumin seeds.
Add your chili pepper now (if you are using it) together with the sweet peppers and sliced tomatoes.
Keep this on low heat and keep on stirring for a few more minutes until you have a thick fragrant sauce,
The sauce must be thinned a little with the can of tomato paste and water.
You should keep on thinning the sauce until you have enough liquid to cook the meatballs.
Drop you minced meat balls in the sauce and let them slowly simmer over low heat until ready.
Add some salt and pepper to taste and the chopped up coriander.
Cover and cook for another five minutes.
Serve with steamed white rice.
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