Thursday, September 22, 2011

Batch Cooking Beef = (Nearly) Instant Main Dishes


I began batch cooking ground beef when I found a batch cooking tutorial on Christy Jordan's Southern Plate website several years ago.  My technique is a little different, so you may want to check out her site too (which has step-by-step pictures) and see what works for you. Here's what I do:
  1. Place a large portion (5+ pounds) of ground beef in a large pot, and cover with water.
  2. Use a potato masher to make a mushy mess!
  3. Cook on medium heat, stirring occasionally. Use the masher to lift what's on the bottom, or you'll end up with a really big hamburger patty down there :)
  4. When the meat is browned, drain it in a large colander placed in a larger bowl. Let it drain for about 5 minutes.
  5. Place colander on a plate covered with paper towels, and let it drain for another 5 minutes.
  6. After meat has cooled enough to handle, dip out two "1 cup" scoops and place in a quart sized Ziploc bag.
  7. Remove air and seal the bag. Flatten it as much as possible. 
These bags will be used to make spaghetti sauce, taco meat, chili beans, etc. It's a real time-saver!

If you are a REAL batch cooker (as I aspire to be), I'd love to hear your tips or get links to your posts about it! 

5 comments:

Sarah said...

What a great idea! I will totally have to try this!

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Oh and I buy those grocery rotisserie chickens when they are on the "day old sale" for $3 (!!!!) and I pick all the chicken off and freeze it in 1 cup portions to add to mac-n-cheese, chicken soup, pastas etc. I love doing this! I never thought to do it with GB though!

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Kim said...

Great Tip!

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