How to brown mince well

Browning mince means cooking it until the meat has lost its raw colour and some pieces have developed a deeper brown surface. Follow the recipe for the type of mince, amount and cooking time.

Method

Heat a wide frying pan over a medium-high heat. Add the mince and spread it across the pan. Leave it briefly so the underside can start to colour, then break it into small pieces with a wooden spoon or spatula.

Keep cooking and turning the pieces until the mince is browned and there are no raw-looking pink pieces. If the pan is crowded and liquid collects, keep cooking until it evaporates. For a large amount, browning in batches gives the meat more contact with the hot pan.

Excess fat

If a large pool of fat remains, carefully spoon it into a heatproof container and let it cool before putting it in the bin. Do not pour fat down the sink. A small amount can stay in the pan when it forms part of the recipe.

Food safety

Wash your hands after handling raw meat and keep it away from ready-to-eat food. Cook mince all the way through, then follow the recipe for the remaining cooking and storage instructions.

Common mistakes

• Using a small, crowded pan makes the mince steam in its own liquid.
• Stirring constantly gives the meat less time against the hot surface.
• Stopping as soon as the outside changes colour can leave larger pieces raw inside.

Recipes using this guide

• Classic Spaghetti Bolognese