The Art of Ground Beef - By Mom

You start with 2 lbs of ground beef that is turned into a tightly-held large meat ball. 

Simmer it on stove top on low heat, turning over once, until all fat leaves the meat.

In a small colander, let the liquid drain in a bowl while the fat remains in the colander. Leave aside. You may have to do this process twice as the meat cooks.

Now return the meat to the pot and crunch it into chunks with a wooden spoon. 

Sprinkle it with salt, pepper (Mom uses allspice) and, optional, cinnamon.

The drained liquid is added back to the meat and mixed together until all liquid is absorbed.

Now you have a lot of ground beef that can be added to any sauce, stew or other dishes.

Once the meat cools down, it can go into small freezer containers.

But wait, the production is not complete yet. (Note: By now this production is on hour 3...)





Before freezing, mom adds half a bay leaf on top of the containers prior to closing and freezing. This vaporizes the meat smell.

 

And this was the art of ground beef.

- Mom -