Sous Vide Ground Beef
Sous vide ground beef comes out amazingly tender and juicy, whether you use lean beef or the more fatty beef (80/20).
Servings 4 servings
Calories 288kcal
Ingredients
- 1 pound ground beef (93/7, 90/10, or 85/15)
Instructions
- Heat a sous vide water bath to 140°F.
- Place the ground beef in a vacuum seal bag and break it up so it's laying in a single layer.
- Seal it and cook it in the water bath for 1 ½ hours.
- Remove from bag and drain. Use in any dishes calling for ground beef.
Notes
- Make sure the beef is laying in a single layer to ensure it cooks evenly (see photos above).
- Can cook it straight from frozen - just add an extra 20 minutes to the cook time.
- Make sure the bag stays fully submerged the whole time - use sous vide magnets or other weights as needed.
- If using right away, you can season it however you like in the bag. Just drain it before using.
- Brown the ground beef in a skillet over medium high heat before using to add extra caramelized flavor from the Maillard reaction.
- If making in advance, remove the bag from the water bath and place directly in an ice bath for 15 minutes. Store in the fridge for 5-7 days, or in the freezer for up to 3 months.
Nutrition
Serving: 4ounces | Calories: 288kcal | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 76mg | Potassium: 306mg | Calcium: 20mg | Iron: 2mg