Browning Ground Beef in the Oven

No more standing over the browning skillet.

If you’re like me, you hate standing over a skillet stirring and watching the ground beef as it browns. Even worse is the clean up with splatters all over your counter tops. Here’s my method for browning ground beef in the oven allowing you time to focus on the rest of your meal prep.

Line a large pan with parchment paper or aluminum foil, then crumble raw ground meat and spread evenly over pan. TAKE CARE!  Be sure and wash your hands in warm soapy water after handling raw meat. Place pan in 425 degree oven and cook for 15 minutes. Remove pan and pour juices into your soup, stew, chili, or spaghetti sauce. Return pan to oven and continue browning for about 15 minutes stirring every 5 minutes. Remove pan and allow meat to cool. When sufficiently cooled, break apart large chunks and crumble with your hands.  Add browned crumbled meat to spaghetti sauce. Click here to learn how to remove the fat.

Note:  You can use this same method for browning sausage or bacon.  If browning meat for tacos or a non-soup style recipe, just brown until the liquid has evaporated and meat is browned sufficiently.  Then, drain beef in a colander placed over a bowl or plate. Press meat with a large spoon to drain as much fat as possible.  I will sometimes take paper towels and pat and squeeze the meat to remove even more fat. (I really hate fatty tacos.) If you’re super fat conscience, you can rinse the meat under hot water.  But, you will be rinsing some of your flavor down the drain as well.

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