How I process large quantities of ground beef…
I don’t always brown my beef this way, sometimes I use the traditional method of cooking it in a pan and standing over it chopping, stirring, chopping, stirring…yeah sometimes I do that. One thing I ALWAYS do though, is cook large batches at once. I never just cook enough for one meal.
I prefer to brown at least five to ten pounds at once. I then drain off the grease, cool it, and package it in small freezer bags in whatever amount equals enough for a family meal of spaghetti or whatnot. For my family, this usually means a cup to a cup and a half of ground beef. I freeze it and whenever I need it for a meal, simply thaw in the microwave or with whatever I am cooking and I’ve cut out a major step and a decent amount of mess!
If you end up having a meal such as tacos, which required extra beef, simply grab two bags.
Why get out the skillet, thaw, brown, and drain over and over when you can do it once and save yourself tons of time and repeated messes?
This is one of my favorite ways to cook beef as it doesn’t require the attention that a skillet browning does. Also, you can get those nice little granules of beef without having to chop, chop, chop….Its great for large quantities of beef as well and I find the cooking process is done in half the time, with a lot less fat left on your finished product.
Bring to a boil. You’ll need to stir it just a time or two until its all nice and browned and done.