You've probably noticed that most recipes using ground beef start with a browning step. Slow cooker dishes, chilis, soups, meat sauces, ground beef stew, and sloppy Joesalmost always call for browned ground beef, and many casseroles start with browned ground beef. Meatloaf, burgers, meatballs, and stuffed peppers and cabbage are a few notable exceptions.
How to Choose Ground Beef
When buying ground beef, always check the sell-by date on the label and choose the freshest possible package. To freeze fresh ground beef for longer storage, wrap the packaged beef tightly in foil or put it in a sealable freezer bag. Air in the bag willcause freezer burn eventually, so remove as much air from the freezer bag as possible and use the ground beef within about 3 to 4 months. For even longer storage, consider a vacuum sealer system. Store frozen vacuum-sealed ground beef for as long as 2 to 3 years. Make sure to label packages with the name, a use-by date, and the weight.
The lean beef to fat ratio is another important factor to consider. An 85/15 ground beef is the most common ratio, and it's a good all-purpose choice. Choose ahigher fat content—70/30 to 80/20—for the juiciest burgers and most flavorful meatloaf, or add some ground pork to the mixture for extra fat and moisture. Extra-lean ground beef—90/10 or 93/7—is a good choice for tacos and sauces, or when you are browning ground beef crumbles to freeze for recipes. It's also the best choice for dishes that can't be easily drained, such as casseroles and stuffed peppers.
How to Cook and Brown Ground Beef
- Here's how to brown ground beef, whether for a recipe or to freeze for later use.
- Place a large skillet or saute pan over medium-high heat. If you are cooking very lean ground beef, heat a tablespoon or two of vegetable oil or extra virgin olive oilto the skillet. Add onions or other chopped seasoning vegetables about 2 to 3 minutes before the beef is ready, or cook them separately.
- When the pan is hot, add about 1 to 1 1/2 pounds ofground beef. Use a spatula or wooden spoon to break the ground beef up into smaller pieces as it cooks. Try to keep the pieces around the same size so the beef will cook and brown evenly.
- Continue to cook for about 6 minutes, or until the beef is no longer pink.
- To drain the beef thoroughly, use a slotted spoon. Scoop the beef out onto a paper towel-lined plate or pan.
- Once the paper towels have absorbed the excess fat, use the beef in your recipe or freeze it—labeled with the name and date—in sealable freezer bags. Store frozen, fully cooked ground beef in the freezer for up to 4 months. If you use a vacuum sealer, you can store the beef for much longer.
- The drippings from cooked ground beef can cause serious problems with drains and septic systems. Never pour the excess cooking fatsdown the drain. Not only can the fat cause problems for your own home plumbing,but it can also cause clogged sewer drains that can affect an entire neighborhood.Pour excess fats and drippings into a jar or can and let it stand until it solidifies. Dispose of the solid fat in the trash.
- As with all meat and poultry, ground beef will shrink when cooked. The amount of shrinkage depends on the moisture and fat content. Meat loses about 25% of its weight after cooking. If you need 1 pound of cooked ground beef, buy about 1 1/4 pounds.
- Never partially cook ground beef. Harmful bacteria can survive if the beef is not completely cooked. The surviving bacteriacan multiply to such a degree that they are not completely killed when the beef is cooked later.Never eat or taste the undercooked ground beef.
- The safest way to thaw ground beef is in the refrigerator because the cold temperature keeps bacteria from growing. For fast defrosting, put the ground beef in a sealable food storage bag and immerse it in cold water. Change the water every 30 minutes and cook it immediately when it is completely defrosted. Do not refreeze the beef ifit has been defrosted in cold water or microwave oven.
FAQs
Once you've fully cooked your ground beef (no pink here), freezing it is easy. Simply transfer the cooked, drained, and fully cooled meat to an airtight, freezer-safe container or a bag with the air pressed out, label, and date it. For the best taste, use it within two to four months.
Is it better to freeze cooked ground beef or raw ground beef? ›
Cook Then Freeze Your Ground Beef
You certainly could freeze your ground beef raw, just as it is, but then when it comes time to cook it, you'd have to defrost it first. Raise your hand if you've totally forgotten to defrost the meat. (If you've got an Instant Pot, this is less of an issue for you these days.)
Is browned ground beef fully cooked? ›
Cooked ground beef patties may appear brown before they reach a safe internal temperature. This is primarily caused by extensive oxidation of the fresh ground beef pigment and can occur, for example, with prolonged thawing of frozen ground beef, or refrigerator storage of thawed ground beef.
Can you cook frozen brown ground beef? ›
Place one pound of frozen ground beef in the skillet. Sear for four minutes, then flip the block and scrape the cooked beef off with tongs or a wooden spoon. Continue this process of searing, flipping, and scraping until the block is small enough to chop into pieces. Add your seasonings or sauces, and enjoy!
Why do you add baking soda to ground beef? ›
Baking soda acts as a tenderizer for ground beef, keeps it moist during cooking, and encourages deep browning by raising the acidity level of the surface of the meat. Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.
Should you rinse ground beef after browning? ›
Rinsing raw ground beef could pose a health risk by splashing bacteria-filled juices all over your kitchen's surfaces. After the beef has been cooked, you're just rinsing away good flavor. If you want to get rid of some of the grease, drain the beef, but don't rinse it. It's just not necessary.
Do you brown ground beef with oil or butter? ›
If you're working with a nonstick pan, you may not need to add any additional oil. The natural fat from the ground beef will help the meat brown and prevent it from sticking. If you prefer, you can add 2 teaspoons of olive oil to the pan before adding the beef.
Does freezing ground beef change the taste? ›
If beef is flash frozen at the moment of peak freshness, the quality of the meat, including the taste, texture, and color, is indistinguishable from that of fresh beef.
When should you not cook ground beef? ›
Nevertheless, you should throw away ground beef if it has turned either brown or gray on the outside, as this indicates that it's beginning to rot. Additionally, mold can spoil cooked ground beef, so you should toss your leftovers if you notice any fuzzy blue, grey, or green spots.
Can you freeze raw ground beef with onions in it? ›
Add Pound of Ground with Onions to your freezer for real homemade dinners—with no thawing required before cooking.
If it is a bit gray on the inside, that's probably fine. If the ground beef is gray on the inside and outside, it most likely has spoiled. A simple sniff test will confirm that for you. Also, if the ground beef has any areas that are tinted white or blue, this can indicate mold and should be thrown out.
Is it OK to use brown ground beef? ›
This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch and should not be used.
What does well browned ground beef look like? ›
For the record, when you brown ground meat in a pan, it should be, well, brown and crispy. If it's gray and mealy like mom's taco meat used to be, you're not really browning your meat.
Can you brown meat before freezing? ›
Then brown it all up and have it read in the freezer. It lasts practically forever and it is so easy to cook once it is already browned! If you are going to make a chili or a soup from one our delicious crock pot recipes you won't have to brown the ground beef. You will just toss it in the crockpot frozen.
Why is my ground beef brown but not expired? ›
The interior of raw ground meat may be greyish brown due to a lack of exposure to oxygen. This doesn't indicate spoilage. Nevertheless, you should throw away ground beef if it has turned either brown or gray on the outside, as this indicates that it's beginning to rot.
Can you freeze ground beef again after cooking? ›
Ground beef is susceptible to bacteria growth, but especially so when temperatures are in between 40 and 140℉, also known as the "Danger Zone." Fully cooking the meat will thoroughly kill any bacteria like E. coli. Once the meat has been fully cooked, it can be refrozen.
Can you save freezer burned ground beef? ›
If you know that the meat was properly handled, then freezer burn won't be an issue, but the flavor may be different. If you're not sure if the meat was properly handled, your best bet is to toss it to avoid taking any risks.
