ips, and then into 1⁄4-inch cubes. Remove the sinew and connective tissue but keep the fat.</li>
<li>Divide the beef into four equal balls. Put a sheet of plastic wrap over a 4-inch ring mold on a cutting board or other hard surface. Put a ball in the middle of the mold and gently press down with the palm of your hand, forming a patty that is 4 inches wide. Pop it out with the plastic wrap. Put the patties on a large dish or small baking sheet and refrigerate until ready to cook.</li>
<li>Melt 2 cups of t