The Blue Label Burger Blend

Ingredients

• 6 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes
• 5 ounces beef brisket, trimmed of gristle, and cut into 1-inch cubes
• 12 ounces bone-in oxtail, fat and meat carefully removed from bone and trimmed of silverskin, bones discarded or reserved for another use

Directions

1. For the meat grinder method, put the feed shaft, blade, and 1/4-inch die in the freezer so they can get thoroughly cold. While they chill, arrange the meat pieces on a rimmed baking sheet with a little room around each one, then freeze them for 10 minutes, just until firm but not frozen solid. Transfer the meat to a large bowl and toss it together. Run the mixture through the grinder, then get it into the refrigerator right away until you are ready to use it. Be gentle with it, since overhandling is not your friend here.
2. For the food processor method, chill the processor bowl and blade in the freezer until they are very cold. At the same time, spread the meat cubes on a rimmed baking sheet, spacing them apart, and freeze for 10 minutes, until they have firmed up without freezing through. Toss the meat together in a large bowl. In 2 batches, add the cubes to the food processor and pulse to a medium-fine texture, about 8 to 10 one-second pulses, stopping to scrape the bowl as needed. Refrigerate the ground meat until you are ready to use it.