After 3 hours we still had a lot of liquid with a molten fat layer, so we fired up a cast iron skillet and spooned some of the fat into the skillet and crisped
the meat in a separate pan.
Not exact matches
Using a slotted spoon, transfer the ground
meat to a
separate bowl, leaving the drippings behind
in the
pan.
While I brown the
meat in a
separate large
pan, which I do so that I can easily drain the excess fat, I blitz the veggies
in the food processor and cook them
in some olive oil
in my large cast iron enamelled dutch oven.