Fresh Ground Meat

Fresh ground meet

The birth of the first meat grinder took place in Germany around 1800.  The first grinder was obviously a hand-crank device that  lead to the inspiration and discovery of peanut paste, which later became the popular peanut butter in America (one of our greatest loves!).  The inspiration for getting my Kitchen-aid grinder attachment certainly isn't for making peanut butter, but more so to get in charge of what I put in my own ground meat.  We all know the unfortunate and ugly details of what goes into the grinder to give us  the finished product of "ground meat", and it's typically a lot of unnecessary fats and animal product waste.  Edible, yes.  Desirable, no.  The ground meat sector is the last area of our diets and my cooking that I needed to address and frankly clean up.  Grinding your own meat not only gives you a sense of control, but it definitely gives you a sense of creativity.    When I'm grinding for a marinara sauce, I add a carrot, an onion, garlic, and fresh herbs to pass through with the meat.  Then, I sauté it together, and these fresh, rejuvenated elements only come alive in the finished sauce product.  When I'm grinding for burger's, much of the same is true.  If I'm in the mood for adding some fresh parsley, rosemary and garlic, I include it through the grind, even some fresh ginger is a nice addition.  It's a true surprise how excellent and full-bodied the outcome is from using a fresh meat grinder.  One of my favorite magazine's, Sunset featured a nice article of fresh grinds too.  I think it's time to take back this old-age concept of grinding!

Enjoy

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Ingredients

  • 1 lb desireable red meat chuck roast is usually good for self grinding
  • herbs whatever you desire
  • 1-2 carrots for sauce only, not for making burgers
  • 1 onion
  • 2-3 cloves garlic

Instructions

  1. select your meat.  If need be, cut or cube the meat so that it fits through the mouth of the attachment. 

  2. begin to puree.  Add your meat and select the desired consistency. 

  3. finished product is quickly achieved

  4. add your share of herbs, carrots, some bouillon powder, fresh ground pepper and whatever else you fancy for your bolognese sauce. (or burgers)

  5. beautiful bolognese sauce to accompany your pasta fresca!

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