And also microwave-thaws quite well, if you get the technique down.
Preferably, use the thawing program of the owen - if there isn't one, use a quite low setting.
Run the thaw-program for about half the amount of meat you have. This should soften the meat enough that you can chop it in 2-3 cm cubes with a big knife. Run the cubes (with plenty of air around) in the owen again, on the same program. You'll probably need to experiment a bit, but the idea is that you'd rather have nice and raw on the outside and semi-frozen in the middle, than cooked on the outside and raw in the middle.
The semi-frozen bits of meat will cook just fine, if the object is to get small chuck of meat, e.g. for a taco (if you need patties, slow-thawing is the only solution). Just remember not to over-fill the pan, if there's too much on the pan, if will boil, not sear, and you'll miss out on the tasty goodness of the malliard process.
Preferably, use the thawing program of the owen - if there isn't one, use a quite low setting.
Run the thaw-program for about half the amount of meat you have. This should soften the meat enough that you can chop it in 2-3 cm cubes with a big knife. Run the cubes (with plenty of air around) in the owen again, on the same program. You'll probably need to experiment a bit, but the idea is that you'd rather have nice and raw on the outside and semi-frozen in the middle, than cooked on the outside and raw in the middle.
The semi-frozen bits of meat will cook just fine, if the object is to get small chuck of meat, e.g. for a taco (if you need patties, slow-thawing is the only solution). Just remember not to over-fill the pan, if there's too much on the pan, if will boil, not sear, and you'll miss out on the tasty goodness of the malliard process.