Follow these easy steps to make any ground beef extra lean!
“Buy half a cow” my friends say, “you’ll love it” they say, “oh the ground beef is so lean!” they say. My definition of lean ground beef isn’t the same as some people. I was on Jenny Craig for 6 months, and ever since then I have only used 4% fat beef, and when I brown that beef, I don’t even have to drain it, literally there is no fat in it. Here I am now, I bought a part of a cow, and now I have a freezer full of beef that is well over 27% fat. I tried draining the beef, but the fat seems stuck around the meat, I tried blotting with paper towels, but even a whole roll of towels won’t get the fat off this beef!
A few months ago, I found a recipe for hamburger soup on pinterest, where the woman mentioned that she pours boiling water over her browned ground beef to get the fat out, so there isn’t a film of grease on her soup. WHAT? At first I thought, there goes all the flavor down the drain. Then on a fluke, I tried it (I was dieting that day). To my surprise, there was still flavor in the beef, and it didn’t taste water-logged at all, just leaner! Now if I can only stop eating cheese…
How to make any ground beef extra lean
- ground beef
- pot of boiling water
- Brown the beef as normal.
- Spoon meat into a metal strainer.
- Pour hot water over meat into sink.
- Wipe pan with your third arm of grease with a paper towel.
- Add meat back to pan, and season as desired, use in all your favorite recipes such as tacos, sloppy joes, lasagna, and soups.