Drop your best ground beef recipes

[Anonymous No.17077443]

[Anonymous No.17077459]

1. take beef
2. grind it

[Anonymous No.17077484]

>>17077443
32 ounces ground beef, 14 ounces kimchi, 7 cups water, 7 bouillon cubes/teaspoons, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1+ teaspoon chili powder if you want some extra heat. In a large pot with a little cooking spray or oil of choice, brown the beef. Add everything, bring to a simmer, and cook around 15 minutes.

[Anonymous No.17077491]

>>17077484
What is that. Also seems like too much sodium

[Anonymous No.17077710]

>>17077491
Kimchi stew. Or Kimchi Jjigae if you want to use the Korean name, though my version is made for simplicity, not authenticity.
Salt seemed fine to me, but it's going to vary depending upon your taste and what brand of bouillon you use. My sense for salt may be fucked from my dieting and having to supplement salt to replenish my electrolytes.

[Anonymous No.17077889]

>>17077443
Holy trinity
Garlic
Dark roux
Ground beef
Cajun seasoning
Chicken stock
Rice
All browned and toasted together in a pan
Add liquid and simmer until rice is done
Eat dirty rice
Simple as

[Anonymous No.17077933]

>>17077443
250g ground meat
2 bresd rolls
1 onion
Pepper

Cut open the buns and cut the onion into slices of desired thickness. Spread the ground meat generously on the bread halfs. Now apply pepper, if desired. Then top it of with the onion rings.

Guten Appetit!

Note: Use fresh ground meat.

[Anonymous No.17078078]

>>17077933
Mein Neger

[Anonymous No.17078123]

>>17077459
came here to post this

[Anonymous No.17078175]

>>17077443
Koobideh kabob
>1lb ground beef, 80/20
>sub with half beef half lamb if available
>1 grated medium onion, juice squeezed out by hand in bowl or with a sieve
>Salt, pepper, garlic or garlic powder, optional sumac and chili flakes
>Knead in a large bowl for 5+ minutes like dough, must become almost a paste that is hard to pull pieces off of. Fat and beef very well combined.
>Form into large balls or cylinders
>Refrigerate until ready to cook
>Slide cylinders onto 1" skewers, pinch them up and down using hand. Dip hand in reserved onion juice or cold water so it doesn't stick. Pinch off ends of kabob so it stick to skewer
>Grill over direct charcoals, 10 to 11 minutes. Gently turn over every 30 seconds exactly
>Secret that every youtube cook won't tell you: Grind saffron in small bowl beforehand, put few tbsp butter in it and melt. Then brush over finished kabob and a little rice. Can sprinkle additional sumac if necessary. Do NOT add bullshit like baking soda, an egg, or breadcrumbs to help it stick to the skewer; that's cheating and it's cowardly. Accept the fact that you may lose some to the fire gods.

[Anonymous No.17078182]

>>17078175
pre-grilled

[Anonymous No.17078194]

>>17078175
Genuinely, thanks for this. I'll probably try this over the weekend

[Anonymous No.17078213]

>>17078194
Glad to hear it, final tip is only start putting them on skewers after you start heating up grill. You want them to stay cold before being cooked because the fat could melt if you leave them sitting out too long.

[Anonymous No.17078529]

>>17077443
Made that today with leftover ground beef

[Anonymous No.17080065]

>>17077484
gay

[Anonymous No.17080198]

>>17078175
>>1 grated medium onion, juice squeezed out by hand in bowl or with a sieve
could you explain this step further?
grate an onion into the beef after juicing it?
am confusion

[Anonymous No.17080212]

>>17077710
get off hrt

[Anonymous No.17080219]

Adam ragusea's Sheppard's pie is still great with ground beef.

[Anonymous No.17080231]

>>17077889
Every time I try to make a cajun rice dish, whether it be dirty rice, jambalaya, whatever, it just turns into disgusting inedible mush.

[Anonymous No.17080312]

>>17080198
You're trying to get the onion pulp as dry as you can by squeezing out the liquid. Any extra moisture in the meat will cause it to fall off the skewer. So you grate an onion over a plate or bowl, then press down on the grated pieces with your hand to discard the juice in the sink, keeping the pump. You can also squeeze out more if you put the onion pieces in a sieve/strainer and squeeze it out that way. Once you have dry-ish onion pulp, you add that to your meat and spices and start kneading with hands/ fists.

[Anonymous No.17080315]

>>17080312
many thanks
shall be making this recipe tomorrow

[Anonymous No.17080322]

>>17080231
>fucking up “rice with stuff in it”
Maybe you’re just bad at cooking

[Anonymous No.17080470]

>>17080315
as you can tell, I'm very skilled at MS paint. You might want to look at videos for koobideh or Luleh kebab on youtube for the technique of getting in on a skewer. And use a grill grate in case one falls off, you can eat it as a failed hamburger.

[Anonymous No.17080512]

>>17080470
could this work with bamboo stick skewers? i only have 4 skewers and 6 lbs of groundbeef

[Anonymous No.17080517]

Picadillo

1 onion
1 bell pepper
3 to 5 cloves of garlic depending on size
1 lb ground beef
10 manzanilla olives and a small amount of brine
1 tbs tomato paste
1 small can of tomato sauce
2 tbs raisins
Salt and pepper to taste
Dash of hot sauce

Chop veggies and sauté them until softened, add ground beef, breaking it up as it cooks. Once browned add olives, brine, raisins, and tomato paste. Cook for a few minutes and then add sauce and cook until sauce has reduced, then turn off the heat and add a few dashes of Tabasco sauce.

[Anonymous No.17080530]

>>17077443
Nice

[Anonymous No.17080550]

>>17080512
It would need to be much less meat on each skewer, it's supposed to be flat wide skewers. However, go to google images and search for "Kofta kebab," those turkish ones are very similar but I don't know how it wouldn't fall off unless you did it in a pan/griddle instead of grill. Indian seekh kebab is similar I think.

[Anonymous No.17080615]

>>17078175
based iranian

[Anonymous No.17080663]

>>17080615
half Iranian but thanks. Pahlavi restoration when?

[Anonymous No.17080798]

>>17080517
Based, I'll add some diced carrots and pic rel.
This food is God tier and comfy/10

[Anonymous No.17080832]

keema matar but I add a little veg (potato, carrot) and 50/50 beef with sausage

[Anonymous No.17080873]

>>17080231
remember to cover it and dont remove it until its done (glass cover really helps here). as soon as the rice starts to boil, lower the heat to simmer. leave it for 10-15 minutes or until there is no visible bubbling

[Anonymous No.17080896]

>>17077443
Pad Krapow
ingredients:
>ground beef (or whatever ground meat)
>1/3 cup oyster sauce
>1/3 cup stock
>1 tbsp soya sauce
>1 tbsp fish sauce
>bird's eye/Thai chilies (I do 3)
>garlic (few cloves)
>white rice
>Thai basil
>egg (optional)

cookan:
>cook rice (EZ)
>mash chilies and garlic together into a paste (or just chop em up but it's not as good)
>throw into pan with oil
>cook a lil
>add beef and break it up a bit
>add various sauces
>simmer until reduced
>chop up Thai basil (or don't, but not as good)
>useful to layer leaves on top of each other, roll tight, then cut into ribbons
>when most of the water is evaporated throw in basil to meat
>stir
>if you wanna have an egg push the meat to the sides and fry it in the middle (oil should pool there)
>cook sunny side up with crispy sides
>throw egg on rice
>throw meat on rice
wa la

I normally do between 1/3 and 1/2 cup of (uncooked) rice, and the amount of meat is maybe 250 or 300 g, I dunno. Goes well with cucumber -- cleans your teeth of the oil and gives you something to chew on.

[Anonymous No.17080907]

>>17078175
based brown person thankyou. i will make this for my frens

[Anonymous No.17080909]

Beef mince
Pork mince
Lamb mince
Hot paprika
Sweet paprika
Finely minced garlic
Finely diced brown onion
Baking soda

Cevapi

[Anonymous No.17080935]

>>17078175
>koobideh
>https://www.youtube.com/watch?v=gxngbI_EVDQ
>those hands
>fapped

[Anonymous No.17080958]

I have screenshotted two of these recipes

If I could contribute I'd recommend:
- broccoli and ground beef stir fry with a store bought sauce
- ground beef lettuce wraps a la pf changs

[Anonymous No.17081017]

>>17080935
Looks good, although I don't use turmeric, might be nice for color I suppose. I don't like her adding onion juice to the mixture though, not until you've made it a few times. If it makes it fall off you'll be discouraged. Technique is good.

[Anonymous No.17081374]

luv me cottage pie

[Anonymous No.17081427]

>I know how I would finish a cow.

[Anonymous No.17081447]

White people tacos. Taco seasoning packet, shredded cheese, salsa of choice, sour cream, diced tomato, shredded lettuce. Flour tortilla. Yes I also enjoy a fucking cilantro and onion street taco but white people tacos are also delicious

[Anonymous No.17081464]

I've been making a lot of beef kofta lately

500g ground beef
1tbls Cumin
1tbls Paprika
1tsp Chilli powder
1tsp Ground Coriander seed
3 cloves of Garlic, crushed.
1 Egg
1/2 Cup breadcrumbs

Mix together form onto skewers, fry or grill.
Serve with a tzatziki dip.

[Anonymous No.17081638]

>>17081464
so a meatball on a stick

[Anonymous No.17081682]

>>17081638
Shut up bitch

[Anonymous No.17081771]

>>17077484
>7 bullion cubes
No

[Anonymous No.17081773]

>>17077933
You've the palet of a toddler sir

[Anonymous No.17081865]

I often make cheong fun rolled noddles with beef instead of pork.

[Anonymous No.17081978]

>>17081771
If you want to make 7 cups of beef stock by hand instead, be my guest.

[Anonymous No.17082002]

>>17077484
>chili powder
If you add tomato sauce you've got chili con carne

[Anonymous No.17082275]

>>17077933
based wisconsinite

[Anonymous No.17082429]

>>17078529
looks amazing, don't think I agree w2ith the tofu

[Anonymous No.17083382]

>>17077443
god i hate massive fucking tryhards like pic related. using a spoon for that is so much more effective yet white soys will use chopsticks for muh authenticity. i bet you also use chopsticks for sushi (protip: japs use their hands)

start living deliberately and simplify.

[Anonymous No.17084620]

>>17081978
>Amerifats

[Anonymous No.17085071]

>>17084620
>Single virgins who will die alone who will never have the pleasure of cooking for a family

[Anonymous No.17085498]

>>17080873
the jambalaya is supposed to be a bit moist, right? i made it once and it came out without any juice left

[Anonymous No.17087014]

>>17077459
step 3: wala

[Anonymous No.17087018]

>>17085071
>pleasure
kek

[Anonymous No.17088440]

>>17077484
>kimchi
Stopped reading there
>>17077889
>Dark roux
Stopped reading there
>>17078175
>saffron
Stopped reading there
>>17080517
>raisins
Jesus christ what is wrong with you? Stopped reading there
>>17080909
>paprika
Fuck off

[Anonymous No.17088451]

>ground beef
>potatoes
>carrots
>onions if you want
>tin foil
>grill or oven
wa la, hobo steak

[Anonymous No.17088671]

>>17088440
Have my white friendly chicken recipe then.

One chicken, skin OFF
Pre-packaged vegetables, frozen.
Salt
Pepper

Cook chicken at highest temperature for as long as you feel it needs to be safe.
Boil vegetables for half an hour.
Put salt on table for guests to add themselves.
Put pepper back in pantry.
Serve.

I guarantee your kids will love it and your husband will want seconds!

[Anonymous No.17088938]

>>17080896
good with ground pork and ground chicken too

[Anonymous No.17088962]

[Anonymous No.17088971]

>>17088962
What the fuck is wrong with people?!?! NO!

[Anonymous No.17088991]

>>17088971
I boil my meats with some green mustard and a pinch of salt, but man I think it's mostly just reminds of my asian ex with the tightest grip on my small weewee.

[Anonymous No.17089052]

>>17088451
gonna eat this later
for me it's peas and carrots with ground beef in tinfoil over gas flame

Best is cooked near a bonfire

[Anonymous No.17089517]

Make some curried beef samosas.

Brown the beef and add some red onions and curry spices. Mix in diced tomato, mint and peas when its almost done. Then make make a batch of somosa dough and wrap them up. You can free the leftovers and then deep fat fry the ones you wanna eat.

[Anonymous No.17089537]

>>17081638
Yes a meatball with middle eastern spices, just like you can get Swedish meatballs and Italian meatballs you fucking twot.

[Anonymous No.17089606]

>>17088962
did she just pour all that grease down the drain?

[Anonymous No.17089701]

[Anonymous No.17089705]

[Anonymous No.17089857]

>>17089701
>>17089705
is the beef underneath the toppings?

[Anonymous No.17089860]

>>17089052
based

[Anonymous No.17089899]

>>17088440
t. Palette of a toddler
Go back to your well done burgers with ketchup

[Anonymous No.17090511]

>>17088440
Awww, someone is getting cranky. Is baby in need of a nappy wappy? Pic related looks to be more your style before mommy puts you back in the crib.

[Anonymous No.17090523]

>>17089899
>t. Palette of a toddler
I don't think it's a good idea to give paint supplies to small children.

[Anonymous No.17090552]

>>17090523
Some children just need to be put down for the good of all.

[Anonymous No.17090694]

>>17089606
not her problem

[Anonymous No.17091052]

>>17089606
It was mostly water.

[Anonymous No.17091083]

>>17077443
growing up my mom made ground beef and potato tacos, and added a touch of flour to make gravy. was one of my favorite meals

[Anonymous No.17091337]

>>17078175
Interested

[Anonymous No.17091375]

>>17088440
>>
stopped reading there

[Anonymous No.17091378]

>>17077443
Raw ground beef mixed with some salt, pepper, capers, with a raw egg cracked on top

[Anonymous No.17091575]

>fry it together with rice and whatever vegetables/spices you have at home

I don't think this has ever failed?

[Anonymous No.17091731]

>>17088440
right about kimchi and raisins, slack jawed about all else.

[Anonymous No.17092052]

>>17080896
Shit, I forgot something:
>pinch of sugar
I always forget it when I'm cooking it, too. It's not acidic like tomato sauce, but it helps balance the salt.

[Anonymous No.17092091]

>>17077443
Pad gra prow. Similar enough to the op pic but add some basil and mint (if you don't have access to holy basil) and some sliced bell peppers and perhaps diced habaneros, oh yeah and some fish sauce. Top with a fried egg if desired.

[Anonymous No.17092266]

>>17078529
based love mapa tofu

[Anonymous No.17092348]

>>17077443
>cook rice
>brown ground beef
>soy sauce, ginger, garlic, mirin, sugar, green onion to your taste
>cook it until it's syrupy, more sugar = more syrupy, may need to add a slurry of some kind
>toss beef in sauce and reheat if necessary
>put rice and beef in lettuce
>eat

stole this from waffle house
>cook beef and onion
>season, easy on the salt
>cook hashbrowns (spend the time shredding the potatoes if you want, i just use dehydrated boxed hash)
>season, again easy on the salt
>add 2 slices of american cheese on top
>add beef
>cook w/ lid until cheese melts and the beef is hot again
>eat

friends recipe i'm assuming is a spin on samosas but i'm not sure, not traditional by any means
>cook beef, onions, 1-2 diced potatoes, beans (mash some of them up if you want)
>add white people taco seasoning and crushed/diced tomatoes
>add cheddar cheese off the heat
>take 12 inch tortilla
>cut in half until about halfway down
>fold over until you have half triangle
>stuff with filling
>seal with egg + water
>deep fry, air fry, bake, etc
>eat
i like to eat these with a dip usually equal parts sour cream and hot sauce

i've never made it but people seem to love shepherds pie, maybe even potstickers or something like that. hamburger steak, empanadas, meatloaf, hell you could probably even make a katsu bowl with ground beef if you wanted to

[Anonymous No.17092392]

>>17092091
>egg-topped fried sloppa
this nigga knows what's up