- Joined
- Sep 28, 2023
- Messages
- 1,435
Easy peasy, I know, but I've picked up a few tricks I don't see other folks doing.
Brown the meat with 4 tbsp of grapeseed or olive oil...and salt. This will give it the glisten on top of the sauce that 80/20 beef chuck eaters are expecting.
Add garlic, fennel, and herbs to the pre-made sauce jars. I go heavy on fennel.
Add a tablespoon of wine but only add wine that you would drink. I learned this improvement in the food and beverage industry but I grew up in a house that always had a nasty old bottle of wine in the cupboard for this purpose. Throw that stuff out if you have it.
Fresh parsley is worth it and you can use it in a few other meals in the same week before it wilts.
If you need bolognese instead of ragu, add minced or sliced garlic, a cup of minced carrots and a cup of minced celery and some beef stock or beef bouillon to offset the meat flavor loss with the volume of liquid.
This is black bear meat in photo.
Brown the meat with 4 tbsp of grapeseed or olive oil...and salt. This will give it the glisten on top of the sauce that 80/20 beef chuck eaters are expecting.
Add garlic, fennel, and herbs to the pre-made sauce jars. I go heavy on fennel.
Add a tablespoon of wine but only add wine that you would drink. I learned this improvement in the food and beverage industry but I grew up in a house that always had a nasty old bottle of wine in the cupboard for this purpose. Throw that stuff out if you have it.
Fresh parsley is worth it and you can use it in a few other meals in the same week before it wilts.
If you need bolognese instead of ragu, add minced or sliced garlic, a cup of minced carrots and a cup of minced celery and some beef stock or beef bouillon to offset the meat flavor loss with the volume of liquid.
This is black bear meat in photo.
