Simplify Your Carnivore Lifestyle #1: Sheet Pan Ground Beef
5,742
Published 2023-02-24
Sheet Pan Ground Beef Crumbles
Equipment:
a sturdy half sheet pan 13"x18"x1.5" (35 x 45 x 4cm)
a bulb baster or a large spoon
a wide spatula (or pancake turner)
Ingredients:
3 lbs ground beef (1.4k) very cold
1.5 tsp salt(or to taste)
Method:
Pre-heat your oven to 400F or 200C
On the baking pan break up the ground beef into desired size crumbles. Ensuring the beef is refrigerator cold will make this easier. Slightly frozen is ok as long as you can break it up.
When all the beef is crumbled to your liking, sprinkle with salt and lightly toss the beef crumbles to incorporate the salt. Re-spread the beef evenly over the pan. Do not use more than 3 lbs of meat on this size pan! You can use two sheet pans at once to make up to 6 lbs at a time.
(to double the recipe, preheat oven to 425F (220C) and rotate the pans after 10 minutes moving the bottom pan to the top and top to bottom).
At the end of cooking time, switch the oven heat from "bake" to "high broil" and remove the pan from the oven. Allow to cool 3-5 minutes if desired. Using a large spoon or bulb baster remove the pooled fat from the pan to a storage container if desired. (I highly recommend the bulb baster for this step!)
When the fat is drained, replace the pan under the broiler for 3-5 minutes, checking once or twice or until the desired amount of browning is achieved. It is not advised to walk away and leave the pan unattended! (This step can be omitted if you wish. It is just to add flavor)
When desired browning is achieved, remove pan from broiler. Let cool for at least 5 minutes and remove to a non-plastic storage container. Let cool to room temperature before refrigerating. Keeps in the refrigerator for up to 2 weeks.
Contact me:
[email protected]
Aunt Patty is not a health care professional. Information, opinions or personal recommendations shared on this platform do not constitute professional health care advice and should not be accepted as such.
All Comments (21)
-
I do bacon like this all the time. Never thought to do ground beef this way. Great idea!
-
I cook my ground beef in the crockpot. 45 min on high, stir, then another 45 minutes & done! Love the tip on using the turkey baster to collect grease. Thanks!
-
I've recently learned my histamine levels are high, left overseas can be one of the issues, I'll portion my beef crumbles and freeze to avoid the bacteria that grow on food stored in fridge.
-
Hi, first time at your channel. This is a wonderful idea. I have been using my big stew pot , I cook 5lb at a time but couldn't get the meat brown enough this is great !
-
This is genius! And free tallow, too.
-
I agree…cooked crumbled ground beef is so versatile‼ A ground beef dinner bowl is easy, delicious, quick and wonderful‼ Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
-
Glad to make your acquaintance. I just found you through the ketogenic woman’s channel. Couldn’t subscribe fast enough. 🎉 I plan to binge your channel this afternoon. 😊 This ground beef cooking method is a GREAT idea! Using a BASTER for the fat? Genius! Easier to strain it for pemmican bars too! I have many sheet pans (even the same brand you used here)…but any temperature over 375 and they warp on me and with the 73% fatty beef, the thought of a pool of hot grease splashing off the pan and into the oven worries me! I do have one pan that I found (professional heavy weight chef quarter sheet) that doesn’t warp but it’s small. I suppose I could do one pound at a time until I find a bigger one. Or using 80/20 beef might help too. (A little less fat.) I appreciate you sharing this method. Thank you!
-
I'll have to give it a shot. Biggest problem for me is finding a sheet pan deep enough. All I have in the house are cookie trays (not deep enough). I'll probably use my roasting pan (deep enough, but a little smaller that the cookie sheets).
-
*Love the tshirt Patty~ didn't notice when I watched this last year, priceless. Also really like the American Pan sheet pans, they're really good quality imho~ at least I think that's what you're using=). XO's from Sammy in AZ
-
Hi hippie.... delicious thank you... better then a steak house restaurant 🔥
-
Thank you for this idea. I think it’s very smart! I’m definitely going to try it. I’m just learning about the carnivore way of eating and this looks like a great way to have many meal options ready to go. Thanks again. (My first time visiting your channel)
-
This is absolutely brilliant, thank you, thank you, thank you.
-
Brilliant idea 👍
-
Why 20 mins? I stir fry on high for 5 mins while folding the meat with my spices - grill for a few mins or not … I personally find this method dries out the meat too much - however I appreciate the tip for retrieving the fat in the jar!
-
Thank you
-
Thank you for this great idea! I bought a hamburger log and was wondering what to do to keep it fresh. This would be great.
-
Brilliant
-
Thanks! This is easy!
-
Wuss that I am, I use gloves with cold ground beef. Sheesh, I know. But, this is a great idea and will trying it soon. Thank you.
-
Interesting! Although I always find it a nightmare to clean off the fat. How do you clean the inside of the turkey baster?
