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Cooking up Ground Beef

When you purchase large amounts of ground beef on sale here is a great idea I found and it works great. Place 10 to 12 pounds of ground beef in a large stockpot. Cover with water, and set over high heat. Stir gently to break up the meat. Once all the pink color disappears, remove from the stove and drain into a large colander. Let it cool. Measure about 1-1/2 cups (roughly the equivalent of 1 pound raw) into a large zipper bag. Zip and lay it flat on the counter. Repeat and stack the flattened bags like pages of a book. Pop the entire stack into the freezer.

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To use, grab a flat bag from the freezer, and whack it on the side of the sink a couple of times so the meat shatters. Pour the pieces into the application of choice. You can brown it easily with onions or use it in any dish calling for ground beef. No muss, no fuss. Another good thing is very little fat left in the ground meat by cooking it with this method.

By Bobbie from Rockwall, TX

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April 12, 20060 found this helpful

Thanx, Bobbie!!! Great idea!!!

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April 12, 20060 found this helpful

i've done this !
the boiled meat doesn't have much flavor but putting it in chilli or speghetti zaps it back to life & noone is the wiser !

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By Brenda (Guest Post)
April 12, 20060 found this helpful

What a great idea! Thanks for the tip.

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April 12, 20060 found this helpful

I would imagine if one added a good quality bouillon to the water, the flavor would remain :)

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April 13, 20060 found this helpful

I just read this same thing verbatim in the "Everyday Cheapskate" news letter a few weeks ago. I bet your the person who wrote in with the tips right???

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Zig

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