Brate Dein Hackfleisch Nie Wieder So — Dieser Alte Metzger-Trick Ändert Alles

Method: Browning Minced Meat for Bolognese and Other Dishes

Ingredients

• 500 g minced meat
• 1 tbsp oil
• Salt, added after browning
• Optional sausage-kitchen trick: ¼ tsp baking soda (bicarbonate of soda, not baking powder), dissolved in 1 tbsp water
• For the pan sauce: 1 tbsp tomato paste, plus a splash of water or wine
• Optional onions, added after the meat has browned

Equipment and Preparation

• Use a large pan, at least 28 cm wide for 500 g of meat. Cast iron or stainless steel is preferred, though a good non-stick pan also works.
• Have a spatula or turner and a wooden spoon for scraping the pan ready.
• For the baking-soda option, mix the solution loosely into the meat with your fingers, without kneading. Refrigerate for 15 minutes before cooking.
• Keep the meat refrigerated until just before frying. The presenter recommends buying it on the day you plan to cook it.

Step-by-Step

1. Choose suitable mince. Avoid very lean mince. The presenter recommends about 20% fat, or a mixture of beef and pork with roughly half pork. Coarsely ground mince is another option, as it has fewer cut fibres and may release less juice.
2. Heat the pan. Add 1 tbsp oil and heat the pan over high heat until the oil shimmers.
3. Add the mince as one piece. Put the cold mince in the hot pan as a single block and press it across the base to about thumb thickness, like a large, flat burger. Don’t crumble or stir it.
4. Leave it undisturbed for 4–5 minutes. Wait until the edges are brown and there is a strong roasted smell.
5. Turn and brown the other side. Divide the block into four pieces with a spatula, turn them over, and cook for another 2 minutes.
6. Break it into pieces. Only now cut or break the meat into small, roughly hazelnut-sized pieces—not fine crumbs. Add salt once the meat is brown.
7. Cook in batches if using more than 500 g. The presenter recommends two rounds of about 5 minutes each rather than crowding the pan and letting the meat boil in its juices.
8. Add onions, if using. Push the browned meat aside and cook the onions in the fat in the middle of the pan until soft and sweet, for a few minutes.
9. Use the browned bits. Stir in 1 tbsp tomato paste and cook for 1 minute, until it darkens. Add a splash of water or wine, then scrape the browned layer from the pan with a wooden spoon before adding tomatoes.

Tips and Mistakes to Avoid

Grey mince has boiled; brown mince has fried.

Water in the pan keeps the meat from getting hot enough to brown. To avoid steaming the meat, don’t mash it into crumbs at the start, stir it constantly, or overcrowd the pan.

• Don’t salt the raw mince or add salt at the beginning. The presenter says salt draws out moisture and can make the meat firm and sausage-like.
• Don’t automatically discard all the fat. It carries roasted flavour. If there is too much, pour some off but leave about 1–2 tbsp in the pan.
• Don’t mix onions into the raw mince, as their moisture can create steam before the meat browns.
• For the baking-soda option, use only ¼ tsp per 500 g. The presenter warns that too much can taste soapy and says not to substitute baking powder.
• Mince may look greyish-brown inside a red package because the interior has had less contact with air. The presenter advises discarding it if it smells sour or feels greasy.
• Cook mince thoroughly, to 72°C, with no pink remaining.

Variations and Serving

The baking-soda treatment is optional. The presenter says it helps the meat retain moisture and brown faster, but the mince can be browned without it.

Use the browned mince as a base for Bolognese or dishes such as chili and cabbage rolls. Meatballs and burgers are also mentioned, though detailed recipes are not provided here.

Presenter/channel: Werner Krause, Hinter der Theke. He refers viewers to his book or PDF for meatball, burger, and other recipes.