Cast-Iron Browned Ground Meat
Onions and garlic first, the meat until it's really browned, and only then the seasoning.
Ingredients
- 1 lb Ground pork, beef or turkey
- 1 tbsp Grapeseed oil
- 1, diced Onion
- 3 cloves, minced Garlic
- 1 tsp Salt
- 1 tbsp Fogato mediterranean meat blend
Steps
- Heat the oil in a cast iron until it's hot.
- Add the onion and garlic and let them sizzle until soft and just starting to char.
- Add the meat and salt and press it flat. Leave it alone so it browns, then break it up and keep cooking until it's browned all over with no pink left.
- Only now add your seasonings. For larb: sesame oil, soy sauce, fish sauce, sriracha, lots of lime and herbs. For tacos: cumin, chili powder, smoked paprika and lime. For a Mediterranean bowl: cumin, coriander, sumac and za'atar, with parsley at the end.
Cook ground meat to 160°F, or 165°F for turkey. Turkey is leaner, so give it a little more oil. Keeps 4 days in the fridge, or 3 months frozen.
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