Basic Braised Mince Recipes

EASY SAVOURY MINCE

Steps:

• Heat the oil in a shallow casserole dish or saute pan that has a tightly fitting lid. Add the onion and cook for a fry for a few minutes, then add the garlic and cook for another minute or so, until starting to turn golden.
• Add the mince to the onion to cook. It's best to do this in stages so that the mince has enough room in the pan to fry, rather than steam. Cook until all the meat is browned and there is no liquid left in the pan.
• Add the flour and stir in. Continue to cook, stirring all the time. Make sure nothing sticks to the bottom of the pan and burns.
• Add herbs, tomato puree and beef stock, together with wine and yeast/beef extract/ soy sauce / Worcestershire sauce if used. Stir briefly, and bring to a gentle simmer.
• Turn the heat right down and cover with the lid. The dish should be on a very gentle simmer. Leave for 20 minutes.
• After 20 minutes, it should be dark and glossy, with a rich, thick gravy. Add the frozen vegetables and cook for a further 5-8 minutes.
• Serve with potatoes, rice, pasta or on toast as a sloppy joe. Or allow to cool and freeze.

BASIC BRAISED MINCE

Steps:

• Heat half of the vegetable oil in a large pan over a high heat. Add the onions, garlic and herbs and fry for 3-4 minutes, or until softened and golden-brown. Turn off the heat and set the pan aside.
• Heat half a tablespoon of the remaining oil in a separate pan over a medium heat. Add a third of the beef mince and fry for 4-5 minutes, or until browned.
• Transfer the browned mince to the pan containing the onions, garlic and herbs.
• Repeat the process twice more with the remaining oil and the remaining batched of mince. (NB Overloading the pan will not speed things up because the pan will lose heat, so take your time.
• Return the pan containing the cooked mince and vegetables to a medium heat. Add the canned tomatoes and Worcestershire sauce and stir the mixture well to combine. Bring the mixture to a simmer.
• Meanwhile, crumble the stock cubes into a large heatproof jug and add 1 litre of boiling water. Stir until the stock cubes have dissolved.
• Add the stock to the beef and tomatoes mixture and bring to a simmer. Simmer for one hour, uncovered or until the volume of liquid has reduced slightly and the sauce has thickened.
• The braised mince can be eaten straightaway, serviced with rice or spaghetti.
• To make cottage pie: Spoon half of the mince into a baking dish, top with about 750g mashed potato and bake at 190c for 30 minutes, until bubbling and golden-brown on top.
• To make chilli: Stir a can of kidney beans in chilli sauce into half of the mince mixture and warm through. Serve with soured cream, tortillas and guacamole.
• The remaining mince can be set aside to cool then frozen or chilled in the fridge until needed (it can be kept in the fridge for up to three days).