I diced some beef that needed to be used into a bol the other week.
It was fucking awesome.
( Davros' Granddad a voice of calm reason in a world of spastics., Tue 17 Apr 2012, 20:47, 1 reply, 14 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.
( G/PP 💩💩💩💩💩&#128, 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.
( Davros' Granddad a voice of calm reason in a world of spastics., 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.
( Vipros. clever got me this far, then tricky got me in, Tue 17 Apr 2012, 20:54, Reply)