A few weeks ago I came upon a ground beef bargain. The expiration date was nearing and my supermarket needed to get rid of 10 pounds of ground beef. I decided to try something different, albeit a little weird.
I put the entire 10 pounds of raw ground beef into a big stock pot. I added enough water to cover the meat and set the pot over high heat to let the water come to a boil -- no cover, no salt. After about 5 minutes, I gave it a stir to break up the big clumps, which were few. The hot water was doing all of my work for me -- no splatters, no mess. When all of the pink color disappeared I knew it was done, even though it had not started to boil.
The last time I visited my sister she made meatballs by dropping them, after rolling them into balls, into a pot of boiling water. She cooked them only until done (she said they fall apart ortherwise if overcooked...then you make hamburger soup). They came out perfectly round and were very juicy. All the fat had been boiled off and they were really good.
The best time to buy meat at the supermarket is in the mornings, look for the "quick sell" labels (sometimes orange, sometimes neon green), usually they have to be sold by that day.
Vacuum pack the ground beef in 1 pound bags. It will stay usable for about 6 months, maybe a little more. If you don't have vacuum sealer, wrap the beef in freezer paper, then in a zip lock freezer bag. Squeeze as much air out as you can, then freeze. You will have to use the ground beef in 3 months or less. Otherwise you will lose the meat to freezer burn.
I've been doing this to my beef for several year's. I have a number of recipes that use beef broth and that is what I use the broth for. I also put a straw in the freezer baggie and suck all the air out before I seal it. This is almost as good as vacuum sealing. I have bell peppers in the freezer that have been there for over a year with no freezer burn that I did this way.
This sounds like a great idea. Although I always buy my ground beef in bulk I never thought to cook it ahead of time before dividing and freezing and getting that great beef broth. Will definitely try this next time.
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