How to Brown Frozen Ground Beef

Ground beef has a lot going for itself. It's incredibly versatile, affordable and quick to cook, and it can last indefinitely in the freezer if it's well packaged (though quality will start to drop after about four months in the freezer). Cooking frozen ground beef until it's browned and crispy is pretty simple, but you'll get the best results if you thaw the meat first. That means planning ahead and knowing how to thaw ground beef safely.

Cooking frozen ground beef straight out of the freezer is doable, and the results should be perfectly edible, but it's not the best way to get perfectly browned beef crumbles.

The first problem is that ground beef that's frozen in a big chunk will take a long time to brown. You'll have to put the frozen chunk into a hot pan, let the bottom of it sear, scrape it off to reveal the next layer of frozen beef and then let that layer cook.

Putting frozen beef right into a hot pan also isn't ideal when you're aiming for a crispy brown crust.

A chunk of frozen ground beef is full of ice crystals that will melt and create a pool of bubbling water in the pan. The browning reaction can't start until all that liquid has evaporated, and that will take a long time when you're cooking a big chunk of frozen meat that's constantly giving off more liquid.

Your meat will cook through but might be dry and chewy by the time you develop a brown crust.

Cooking frozen ground beef so it browns works best when the meat has been thawed to room temperature first. As for how to thaw ground beef safely, the USDA approves of three methods.

1. ​Refrigerator.​ The safest method is to let it thaw slowly over the course of one or two days in the refrigerator.
2. ​Water.​ If you can't wait until tomorrow for your beef to defrost, thaw it a little more quickly by submerging the wrapped package in a bowl of cold water. Change the water every 30 minutes so it stays cold enough to prevent bacterial growth and wait until the meat feels soft to the touch.
3. ​Microwave.​ If you're really pressed for time, you may use your microwave's defrost function to thaw the beef, but only do this right before you're ready to start cooking.

There are a few ways to brown ground beef, but the first step is always the same: Blot the thawed meat with paper towels to remove as much moisture as possible and help the meat brown quickly. Don't add salt yet since it will only pull more moisture out of the beef. Season the meat after it's cooked.

​Stovetop.​ The traditional way to brown ground beef is in a super-hot pan on the stove.

1. Preheat a cast iron skillet or nonstick pan over high heat, add a tablespoon or so of vegetable oil (skip it if you're using a nonstick pan) and transfer ground beef into the pan.
2. Use a spatula to flatten the meat into a single layer and let it cook for three to five minutes until you see the edges of the meat browning.
3. Break the meat patty into a few pieces with the spatula and then flip them and let the other side cook for a few minutes longer.
4. Finally, break up all the meat into crumbles and remove them from the heat when you're happy with the level of brownness.

If you don't have time to stand over the stove, you can try browning ground beef using a couple different methods:

• ​Instant Pot.​ Sauté mode on an Instant Pot.
• ​Oven.​ On a foil-lined baking tray in a 400-degree oven.

The oven method will take the longest, about 20 to 30 minutes, and you'll have to pull out the baking tray a few times to flip and then break up the beef.