How to Brown Ground Beef
Dec 10 2017
For the record, when you brown ground meat in a pan, it should be, well, brown and crispy. If it's gray and mealy, you're not really browning your meat. Those are just the facts. Learning how to brown meat the right way will leave you with a crispier, juicier, more interesting protein. Here's how to show that ground beef or lamb the respect it deserves.
1) Dry the raw meat on paper towels and let it come up to room temperature. This prevents it from steaming in the pan and moving from cool to hot too quickly. It basically ensures that it cooks more evenly.
2) Add the meat to a hot, lightly oiled cast-iron pan and smash it into an even layer—then don’t touch it. You don't want to break up your ground meat before it has time to gain some texture.
3) Once you see crisp edges, use a spatula to divide the patty and flip it in pieces. Brown the other side, then break into bits and season. Getting a full brown on both sides is what you're aiming for. That will give you the flavor, texture, and juice factor that will take you straight to the top of the ground beef game.
Now it's time to actually use the technique. Ground meat is extremely versatile, shining in salads, tacos, lettuce wraps, casseroles, and just about everything else.