Grassfed flat iron bolognese part 1

So, I like using chuck portion to make ground meat.  There’s a lot of flavor in the shoulder/chuck area, particularly the neck and flat iron as well.  With the grassfed flat iron, however, I prefer to take the sinew out of the middle before grinding.  See the short process as follows…quite simple.DSC00455

Whole flat iron

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as you can see the middle has connective tissue, which if not cooked long enough will be gristle.

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I removed it for the sake of grinding the meat

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preparing the meat for the grinder

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grinded with THIS grinder.  Highly recommended especially for the home cook and for the price-value ratio.  The flavor of the meat is best with a fresh-grind and its juiciness is …well…juicy.

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mise-en place. ground flat iron (3.5 pounds. 2 cups each of onions, carrots, celery.

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sweat the onions for a few minutes in butter, then carrots and celery

add the meat until it loses its red color.  season the meat. add 2 cups of whole milk

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let the whole milk bubble then turn down to a slow simmer until it is all evaporated.  then add 2 cups of dry white wine until the alcohol is burned off.  then add 3 cups of italian tomatos. and cook low. slow. 3 -5 hours.

Finished product To be continued…

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