23 Nov Dry-Aged Beef Meatballs
These dry-aged beef meatballs are 100% plain beef. Dry-aged meat is more flavoursome and tender. The naturally-present enzymes in the meat break down some of the collagen which holds together the muscle fibres. It’s the collagen holding the muscle fibres together that causes steak to toughen while cooking. With some of the collagen absent, the end meat is much more tender.
- Find a source of 100% dry-aged beef mince (preferably grass-fed/ grass-finished if you have access to it).
- Press the mince into egg rings to form patties.
- Heat a tablespoon of good quality duck fat in a medium-high heat fry pan.
- Cook the patties to your liking, flipping mid-way. These were cooked for 6 minutes each side.
