Lean beef, sliced thin and dried until it snaps rather than bends, ground to a powder, and mixed with roughly its own weight in rendered
Mutton shoulder, salted a day ahead, covered, in a 120C oven until a probe in the thickest part reads 90 to 95C. On a shoulder
The casserole that converted half this site’s readers has a morning sibling. Same principle: meat, eggs and cheese baked into one dish that does not
The coffee-chain egg bite is a decent idea wearing a terrible ingredients list. Strip out the starch, the “modified” anything and the seed oils, and
Chuck is ribeye’s patient cousin: same cow, same flavour, half the price, and it asks only for time. The slow cooker (crockpot, for the American
Cooking a steak badly takes real commitment. Here is the method, and a short tour of the ways people manage it anyway.
Meatloaf was invented to make expensive meat go further. Take the filler out and you are left with something much better than the original.
Cheese does two separate jobs in a meatball: one in the mix, one in the middle. Get both right and you will not miss the pasta.
Chili was invented to stretch a small amount of beef across a lot of hungry people, and beans were the cheapest way to do it.
