Minced pork and beef: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is not difficult to guess that the main components of this stuffing are pork and beef. In this article, we will give useful tips on choosing meat for minced meat and its preparation.

To make the stuffing delicious, tender, melting in your mouth, you need to choose high-quality raw materials from which the stuffing will be prepared.

Pork

The best options for minced pork are neck, brisket and back. They have a lot of meat and fat, this will add juiciness to the minced meat.

When choosing pork meat, pay attention to its appearance: the color should be pale pink, turning into grapefruit. The fat layers in the meat are pure white, dense, with clear outlines, no more than 1.5-2 cm thick, otherwise the minced meat will be greasy.

Young pork has little connective tissue, the fibers are thin, tightly compressed.

When buying the pulp, inspect other pieces, with the skin. The skin should be a warm milky color, without a stiff bristle resembling a shoe brush. When pressed pulpelastic and quickly returns to its shape.

Beef

Chunks of beef for minced meat, choose meat that does not contain a lot of fat. This is the basis of minced meat, which should not "disperse" during cooking, but form meat balls well.

The pulp of young beef is of a dull, pale garnet color from large, tightly closed fibers. If fat is present, it should be the color of homemade cream or sour cream. Yellow, dark-colored fat indicates old age, tough meat, even if it is pale pink.

For minced meat, any part will do, even sinewy - a meat grinder will fix everything.

The content of gelatin in beef is higher than in pork, and this property "binds" minced meat, prevents it from disintegrating when the correct proportions are observed.

Proportions and preparation

The ideal proportion of minced pork and beef is 1:1. That is, if they take 1 kg of pork, then beef meat should also be 1 kg.

Before cooking minced meat, be sure to rinse all pieces of meat with cold running water to remove small fragments of bones and dirt, dry with a napkin, so the area of \u200b\u200bcontact with the meat grinder knives will be larger.

Cut the meat across the grain into 2 cm wide slices. Cut the slices lengthwise to make large and rather long sticks.

Spread the chopped meat into two prepared separate bowls - for pork and beef. Passing pieces of meat through a meat grinder, take an equal number of pieces from both bowls in turn - this way the minced meat will turn out morehomogeneous and does not require thorough mixing.

Preparation and recipes

If minced meat is harvested for the future, no components need to be added to it. Form balls of minced meat, wrap them with cling film and place in the freezer on the shelf for quick freezing. Minced meat frozen in this way can be stored for up to 6 months.

If you plan to cook minced meat, prepare ground pork and beef. The method is shown below.

• 3-4 onions.
• 1kg minced pork and beef.
• S alt.
• Black ground pepper to taste.

Peel the onion, cut into large pieces and chop in a kitchen chopper or blender. The chopper has a smaller capacity for chopping and is more convenient to use.

In a deep bowl, put the pork and beef mince, onion mass. Add s alt, ground black pepper. Blend until smooth.

Place the finished minced meat to cool, but for now choose what can be prepared from minced pork and beef. Consider several options.

Recipes

Pork and ground beef is suitable for cooking everyone's favorite cutlets, chebureks, stuffed pancakes, rolls, pizza, meatballs, cabbage rolls, kebabs and even pumpkin porridge.

But Russian dumplings are rightfully considered king. Below we consider one of the options for their preparation according to the recipe from minced pork and beef.

For the test, take 1 kg of wheat flour, 1-2 eggs, a glass of water or milk, s alt. Knead a stiff dough so that it does notstuck to hands. Roll out thin cakes from the dough, put a small amount of minced meat in the middle and make dumplings.

Ready to dip into boiling s alted water with bay leaves and cook until they float to the surface. Remove from the pan immediately so that they do not lose their shape. Serve the broth separately. If desired, you can use mushroom.