Beef Soboro: An Easy ground beef Recipe for a Weeknight Dinner (2024)

FAQs

What can I add to ground beef to make it tender? ›

According to the magazine's food experimenters, the baking soda treatment will definitely keep the meat tender and juicy when cooked.

Boiling ground beef is the best way to cook it so that it comes out in small, fine crumbles. Trust me, this is the secret to all those amazing tacos and pasta sauces at your favorite restaurant! It's also a healthier option, because the boiling process helps separate the fat from the meat, and it comes out quite lean.

When browning ground beef (or pork), add about 1/2 cup of tomato juice or sauce per pound to the raw meat. Cook as usual. Results in a softer meat with no clumping. I often drain and use the juice from a can of tomatoes that is part of the recipe anyway.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

According to America's Test Kitchen, mixing raw ground beef with a little baking soda changes its pH, which in turn makes it harder for its proteins to form a bond as the meat cooks. Without the help of baking soda, proteins in meat are attracted to one another and squeeze out juices as the meat cooks.

I would definitely say ground beef. There are so many things you can do with it. Meatballs, burgers, meatloaf, tacos, stuffed shells, etc. It's super easy to cook and very versatile.

Cooked ground beef really doesn't have any real taste so it is necessary to season it up. You can use just salt and pepper or you can add virtually anything to it like jalapenos, peppers, onions, etc. Try using fresh onion rather than powder.

Use salt and pepper to season ground beef, turkey, or pork. Add garlic, onions, bell peppers, oregano, basil, parsley, or Italian seasoning for extra flavor. Stir red pepper flakes, chili powder, or hot sauce into the meat for a spicy kick.

When it comes to seasoning your ground beef, wait until after it has been browned and drained. Adding salt to raw ground beef pulls out moisture, drying the meat out and creating steam while it cooks, which prevents it from browning properly. The same goes for other seasonings, but for a different reason.

Should you season ground beef before or after cooking? ›

Seasoning Ground Beef

The meat needs to be seasoned no matter what you're going to do with it. In the recipe below I add salt and pepper at the end. You can also add it midway through. It doesn't matter much.

This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like. Mix it into the meat or sprinkle it over the patties as they cook.

If you just can't resist buying lean ground beef, try adding a bit of water to it. A little extra moisture helps even well-done burgers stay juicy and tender, even if they're made from 90% lean ground beef.

Mix one teaspoon baking soda and half a teaspoon of cream of tartar with one tablespoon of water in a small dish and pour the mixture over the beef. This is going to tenderize the meat.

Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids. As well as acid, enzymes found in fruits like pineapple, kiwi, mangoes, and papaya disrupt the molecular structure of meat's connective tissue.

Thyme: Thyme contains natural acids that can help to break down meat fibers and make the meat more tender. Black pepper: Black pepper contains a natural compound called piperine, which can help to tenderize meat. Vinegar: Vinegar is an acidic liquid that can help to break down meat fibers and make the meat more tender.