|
In response to
"No, I mean mixing everything together after browning the ground beef. At that stage, is it going to negatively impact things to refrigerate overnight -- nm"
by
Beryllium
|
no, but...ground beef? get a chuck roast and cut it into 1/2 inch cubes, brown that (in several batches because if the cubes are crowded together...
Posted by
zeitgeist
Nov 3 '09, 20:51
|
they steam not brown, and this works with beef or pork. it really makes a difference. carmelize the onions in the leftover juices after you transfer out the meat.
oh, this might seem weird but the Test Kitchen folks swear by this, add a little chicken broth, they've been doing this to a lot of traditional french and american recipes that call for some beef broth, the mix of chicken mellows and blends well.
|