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(, Sun 1 Apr 2001, 1:00)
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I diced some beef that needed to be used into a bol the other week.
It was fucking awesome.
(, Tue 17 Apr 2012, 20:47, 1 reply, 12 years ago)
0o0oh, I ain't heard of that, is that on top of mince or instead?
I was watching Jamie cook it once, spag bol is a british dish, and he said back in they day the average italian house wouldn't have a mincer but the dish is centuries old, so they would have it in a ragu form.
(, Tue 17 Apr 2012, 20:51, Reply)
On top of.
Although I once saw Heston Bloominheck do a chilli made entirely of finely diced beef, which is what gave me the inspiration. He let his cook on a low heat for 24 hours; I left mine for 3 which I found to be more than adequate.
(, Tue 17 Apr 2012, 20:53, Reply)
I've done similar with chunks of beef.
big lumps of brisket work well, given about 3 hours of low cooking.
(, Tue 17 Apr 2012, 20:54, Reply)

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