Ground meats like beef and lamb are the stars of many culinary delights such as tacos, meat sauces, and larb, but there is nothing worse than grey, steamed bits of sadness that never had a chance to brown. Luckily, there’s an easy way to prevent this: leave the meat alone.
Obtaining perfectly browned and crispy ground meat is easy, you just need some patience. Click the link below to read all of Bon Appetit’s delicious tips (and related recipes), but what you’re going to want to do is add your ground meat to a hot, lightly-oiled cast iron pan and smash it down with a spatula into a big ol’ meat pancake. Next, you’re going leave it the eff alone. Pour yourself a glass of wine, or maybe take a bong hit; just do something to busy yourself so the meat has time to cook.
Once you see the patty start to crisp up at the edges, divide it into pieces, flip those, and let the other side get some color on it. Now you can break it up into little bits and now you can add it to tacos and spaghetti sauce and lettuce wraps. (Or perhaps Taco pie? I love taco pie.)
Perfection Does Exist: 3-Steps to Crispy Browned Meat | Bon Appetit
Photo by Jules.