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.
Tips
- 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
3 If something comes up and you no longer have time to fully prepare your ground beef recipe, brown the beef in a skillet before sticking it in the fridge or refreezing it.
Can you brown ground beef and freeze it? ›
3 If something comes up and you no longer have time to fully prepare your ground beef recipe, brown the beef in a skillet before sticking it in the fridge or refreezing it.
What does use or freeze by mean on ground beef? ›
Use by/Freeze by – This type of dating system is clearest for the consumer. If it is a fresh product, it needs to be consumed on or before the use by date on the package or frozen if additional storage time is desired.
Is it better to freeze cooked or raw ground beef? ›
Plus, cooked meat doesn't last as long in the freezer, so it's better to portion out the meat still raw than to cook and refreeze it as a stew or braise.
Does freezing ground beef affect taste? ›
Does Freezing Meat Affect Taste? If the meat is flash frozen at the moment of immediate freshness, taste will not be affected upon proper thawing and cooking.
Do I need olive oil to brown ground beef? ›
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.
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.
What is the best oil to brown meat with? ›
Oils like avocado oil, grapeseed oil, and peanut oil have high smoke points and neutral flavors, making them ideal for achieving a perfect sear on steak. How much oil should I use for searing a steak? The amount of oil needed for searing a steak depends on the size of the pan and the thickness of the steak.
Is 2 year old frozen chicken still good? ›
If kept frozen continuously, it will be safe indefinitely. Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, over wrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag.
Is 5 day old cooked ground beef safe? ›
If ground beef is refrigerated promptly after cooking (within 2 hours; 1 hour if the temperature is above 90°F), it can be safely refrigerated for about 3 or 4 days.
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.
Is 2 year old frozen ground beef still good? ›
Ground beef can be frozen indefinitely, according to the U.S. Department of Agriculture. However, it is recommended to use ground beef within 3 to 4 months of freezing, as the quality of the meat will begin to deteriorate over time. Ground beef that has been frozen for too long may not be as flavorful.
How to make frozen ground beef taste better? ›
Season after you've cooked your frozen ground beef.
When the ground beef is frozen solid, seasonings and sauces won't adhere as well. So, be sure to wait to add your favorite pasta sauce or taco seasoning until you've cooked the frozen ground beef. We promise, it will taste just as good.
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.
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.
Is ground beef ok if it turns brown? ›
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.
Can I refreeze ground beef after cooking it? ›
After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days.
