However, other methods, such as the instant pot , sous vide , and stovetop method, present no risks if proper precautions are taken and the ground beef is cooked for the right amount of time.
Though not every dish or cooking method is fit for cooking frozen ground beef, there are plenty of recipes that will result in easy and delicious meals, such as:. This definitive ranking will help you decide how to cook frozen ground beef should you have to, along with answer some of the most commonly asked questions regarding cooking frozen ground beef.
The best and quickest way to cook frozen ground beef is in an Instant Pot. Close the lid and cook at high pressure for 25 minutes , with a slow pressure release at the end. The only difference is that pressure cookers are the old-fashioned, stovetop version of an Instant Pot. For a super quick, delicious dinner, simply cook some pasta and heat up your favorite brand of pasta sauce.
Another extremely easy, hands-off way to cook frozen ground beef is with the sous vide method. You simply grab your ground beef out of the freezer, pop it in some water, turn on the sous vide this is our favorite one , and voila! Any Ziplock freezer bag will do, but if you have special sous vide vacuum seal bags , this would be the time to use them. You would normally sous vide cook thawed ground beef for an hour at degrees F, so for frozen ground beef, maintain the same temperature but just add on 60 minutes, making the total cook time 2 hours.
Once your ground beef is ready, you have dozens of creative ways to serve it. Throw together some cheesy pepperoni and beef roll-ups or use it as a pizza topping to make a cheeseburger pizza.
Though people most commonly cook thawed ground beef on the stove, there is no problem in cooking it from frozen! Though it may take a little longer and requires a distinct method, cooking frozen ground beef on the stove is one of the best ways to cook frozen ground beef.
Take your frozen ground beef and place it in a skillet with about an inch of water , just enough to cover the bottom of the pan. As the water begins to simmer, the meat will start to brown on the outside. Gradually scrape off the browned layer , revealing the uncooked pink layer inside. As it evaporates, be sure to add more water , always ensuring that the bottom of the pan is covered.
Place a lid on the pan, removing it to break off the browned ground beef every few minutes. Once you only have a small piece of frozen ground beef left, add some aromatic vegetables, such as onions, garlic, and celery, and let the water evaporate at this point, the juices from the vegetables will help to keep the meat moist.
Once the ground beef is soft enough to separate entirely , break it apart with a spatula and stir, making sure that all sides are browned and cooked evenly. This method is great for a variety of dishes, such as Sloppy Joes or as a mac and cheese topping. Get creative and make taco pizza with a spicy sauce and Mexican cheese blend. Believe it or not, you can even cook frozen ground beef in an air fryer!
Cook at degrees F for minutes , or until the meat is browned all the way through. This is a quick, hands-off way to prepare frozen hamburger patties. Freezing your steak on a flat surface, like a baking sheet, will help with this. This ensures that the hot oil reaches all the way up to the sides of the steak and browns every cranny of the steaks' surface. Another step that may seem counterintuitive is to season the steak after you've seared it, right before you pop it in the oven.
This is simply because the salt and pepper won't adhere to the surface of the meat when it's frozen. This indirect heat will cook the middle of the steak. Since your steak is still frozen through the center, this is going to take a bit longer than you're accustomed to: around 45 minutes. Don't leave anything to chance. Your best friend in this process is a thermometer. If perfect steak is your life's mission and you want to be ultra-precise, Robinson suggests a leave-in internal probe thermometer like this one , which will allow you to monitor the temperature of the steak progressively at every point.
That said, any accurate instant-read thermometer will also work. Just make sure to check the temperature frequently, and pull the steak from the oven the second it reaches an internal temperature of degrees the steak will come up in temperature a bit as it rests. When thawing foods in the refrigerator, the temperature on the shelf matters.
Variations in temperature as your refrigerator cycles on and off can add to thawing time. Items such as ground meat, stew meat, poultry, and seafood, remain safe up to 2 days after thawing in the refrigerator.
Red meat cuts — beef, pork, burgers, lamb roasts, chops, steaks — remain safe up to 3 days. Forget to stick the meat in the fridge to thaw? No worries! If the meat is not sealed in a leak-proof package, transfer to a sealable, leak-proof plastic bag. It's imperative to seal the meat in a closed container because bacteria from the air or surrounding environment could be introduced into the food through the water, resulting in an inferior product.
Completely submerge the sealed bag in cold tap water, changing the water every 30 minutes. If thawed completely, the food must be cooked immediately. Do not refreeze foods thawed by the cold water bath method without cooking.
If you choose to thaw your meat in a microwave, think of it as part of a pre-cooking process. Plan to cook your meat immediately after thawing because some areas of the food may begin to cook during microwaving.
Once thawed, do not place meat in the refrigerator. There will likely be portions of the meat that have reached optimal temperatures for bacteria to grow.
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