Beef Soboro: An Easy ground beef Recipe for a Weeknight Dinner (2024)

FAQs

How to cook tender ground beef? ›

For tender and moist ground hamburger, cook until no pink remains, and promptly remove from heat once it's done. Avoid overcooking to prevent dryness and a rubbery texture.

If you're cooking for a family of four to six, a pound of ground beef in a skillet is likely the quickest and easiest solution for browning ground beef. But if you're feeding a crowd and need a way to brown ground beef in large quantities, an Instant Pot or even opting for a sheet pan dinner can be your supper savior.

Cook It Slowly

This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.

The best way to season ground beef is with salt, pepper, and your preferred spices, either before cooking, or at the end of the process, depending on the recipe. What to season ground beef with? Season ground beef with salt, pepper, garlic powder, onion powder, and cumin for added flavor.

They suggested briefly soaking meat in a solution of baking soda and water to raise the pH on the meat's surface, making the proteins better able to attract more water and hold onto it during cooking.

What's the difference between "hamburger" and "ground beef"? Beef fat may be added to "hamburger," but not "ground beef." A maximum of 30% fat is allowed in either hamburger or ground beef. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders or binders added.

When the oil is hot, add the ground beef, breaking it into large pieces with a wooden spoon. Let the beef sear for a few minutes without moving it around. Once the beef has browned, break it into smaller pieces with a wooden spoon as it continues to cook until done.

Secret Ingredients – My secret to juicy burgers is mixing olive oil and Worcestershire sauce into the meat prior to cooking! This locks in the moisture and amps up the flavor. Try it and taste the difference. Seasonings – I keep it simple with sea salt, black pepper, and a little garlic powder.

Cook the Browned Beef Without Disturbing: Add the ground beef to the skillet and use a wooden spoon to break it up into a few large pieces. Brown the meat, without touching it, for about 5 minutes.

When it comes to seasoning your ground beef, wait until after it has been browned and drained. Adding salt to raw ground beef pulls out moisture, drying the meat out and creating steam while it cooks, which prevents it from browning properly. The same goes for other seasonings, but for a different reason.

Do you brown ground beef with oil or butter? ›

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.

Baking soda acts as a tenderizer for ground beef, keeps it moist during cooking, and encourages deep browning by raising the acidity level of the surface of the meat. Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.

The more you handle ground meat, the tougher and more rubbery it will become. But it's easy to prevent this. To ensure the gentlest touch, use only your hands rather than utensils to mix in seasonings. (Also, save salt for the outside of each burger patty; incorporating it toughens the meat.)

Keep Some of the Grease in the Pan

Draining the grease from cooked ground beef makes your finished dish less greasy. However, for moist and flavorful meat, keep a tablespoon or two of that fat in. Stir it through your browned beef. You'll still be removing most of the fat while stillprotecting the meat from drying out.

Specific Instructions for Slow-Cooking Grass-Fed Beef:

Temperature and Time: Cook on a low setting for 6-8 hours or until the beef is tender. The key is to maintain a low temperature over a long period, allowing the meat's fibers to tenderize gradually.