Ingredients :

• Ground beef — Get 15-20% fat—not the 5% lean kind which would give a dry and compact result. Fat is what keeps the meat moist during 3h of cooking. Classic supermarket ground beef works just fine.
• Breadcrumbs — They act as both a binder and a juice sponge. Japanese panko breadcrumbs (Asian grocery aisle) absorb less and give a lighter texture. Classic breadcrumbs work too—both are good.
• Milk — Mix it directly with the breadcrumbs before incorporating everything into the meat. This step makes the breadcrumbs swell and releases moisture slowly during cooking—it’s the secret to the tenderness, don’t skip it.
• Worcestershire sauce — Two tablespoons in the mix and it completely changes the flavor profile—a salty-fermented umami base that makes it taste like you used many more ingredients. Lea & Perrins preferred, but store brands work too.