Ground Beef is the perfect way to make a quick and delicious meal.
Back to the basics. Recipes often direct us to “brown ground beef, drain fat” but what is the best way to do this?
There are a few secrets to getting flavorful ground beef! Make large batches and freeze in portions for future recipes.
Why is Browning Beef Important?
- Known as the Maillard reaction, when beef is browned, the outside gets seared and that’s how the meat gets its rich, meaty flavors and aromas.
- Browned ground beef releases fat that can be drained away resulting in a healthier meal.
- Cooked ground beef can be used to make casseroles, pasta sauces, tacos, and more.
Choosing Ground Beef
You can find differet varities of ground beef including ground chuck, ground round, sirloin, and ground beef, and each one has a different fat content that affects how it cooks down.
For best results, an 80/20 is the grind we choose for most recipes which means it is 80% meat with 20% fat. This is a good balance of meat to fat for recipes like spaghetti sauce or tacos. The fat adds flavor while keeping the beef from becoming dry but too much fat can make a greasy dish.
- If using leaner beef (extra lean ground beef is about 90/10), you’ll want to add a tablespoon of oil to the pan or use a non-stick pan. I sometimes add a slice or two of chopped bacon for extra fat too.
- If using regular ground beef, it has closer to 25-30% fat and will need to be well-drained before adding to recipes.
How to Season Ground Beef
Season ground beef during the cooking process to ensure the meat is infused with flavor. Once the beef begins to brown, add salt & pepper or your favorite seasonings like onion and garlic (or garlic powder).
Try some DIY seasoning mixes that will give a boost of flavor to your recipes.
How to Brown Ground Beef
- Preheat a skillet and add beef, do not stir.
- Season and continue to cook over medium heat, stirring and breaking up beef occasionally.
- Cook until no pink remains and drain any fat.
Cooking Ground Beef from Frozen
It is possible to cook ground beef from frozen, you may not get the same browned edges but it does work well in recipes.
- Place ground beef in a large skillet with ½-inch of water.
- Cover and cook on medium heat until the beef is thawed enough to break up.
- Cook as directed in the recipe below.
Best Ground Beef Tips
- Preheat the pan for the best restults and do not stir the beef until it’s browned on one side.
- Avoid over-stirring the beef as it cooks in order to develop a crust that adds flavor.
- Onion or garlic can be added to the beef as it browns.
- Remove the ground beef from the heat as soon as it’s cooked through to keep it from drying out.
- Drain fat but do not rinse the beef or it will lose flavor.
- Cook beef ahead of time and freeze. Add it to recipes right from frozen.
Best Ground Beef Dishes
How to Brown Ground Beef
Learn how to brown ground beef for use in so many recipes from tacos to casseroles!
Place oil in a skillet if using and heat over medium-high heat.
Add beef and cook 4-5 minutes without stirring or until a crust forms on one side.
Season with salt & pepper. Cook over medium-high heat, breaking up meat stirring only occasionally. Don’t stir too much.
Continue cooking until no pink remains. Drain any fat.
- Preheat the pan for the best results and do not stir the beef until it’s browned on one side.
- Avoid over-stirring the beef as it cooks in order to develop a crust that adds flavor.
- Onion or garlic can be added to the beef as it browns.
- Remove the ground beef from the heat as soon as it’s cooked through to keep it from drying out.
- Drain fat but do not rinse the beef or it will lose flavor.
- Cook beef ahead of time and freeze. Add it to recipes right from frozen.
Calories: 274 | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 74mg | Potassium: 334mg | Calcium: 17mg | Iron: 2.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
