Directions: |
Directions:Put the entire amount of ground beef in your biggest stock pot. Cover with water. (You want to stay within about 4 inches of the top of the pot, so if the level is higher do this in batches.) Set over high heat.
As it heats, the meat is going to break up and start to swell a bit (this is why you need a big pot). Don’t panic. It does look very weird.
Stir a couple of turns after 5 minutes to allow the contents to cook evenly. As soon as the beef is no longer pink, you are done. Remove the pot from the stove.
Using a large sieve, scoop the beef from the pot placing the drained beef into a bowl or pour the contents through a colander catching the broth in the bowl. Allow the dry, fat-free meat to cool enough to handle.
Measure about 1 3/4 cups of perfectly textured cooked ground beef (the rough equivalent of a pound raw) into quart-size zip-type plastic bags. Press out the air. Lay the bag on the counter and flatten it as thin as a pancake. Repeat. Stack the thin bags of beef as you would sheets of paper. Place the stack of flat bags of beef in the freezer.
Refrigerate the broth. Once cold, remove the fat. Now you have fat-free broth for soup or stock.
To use the frozen beef for tacos, burritos, meat sauce, chili or any other quick meal calling for browned ground beef, take one flat “sheet” of ground beef from the freezer for each pound you need. Whack it on the side of the sink (thus “Whacky”). It will break into small frozen pieces. Pour the frozen pieces into a skillet or pot. Saute with onions, season with salt, pepper and other seasonings as called for. You may want to add a small amount of olive or other oil to keep it from sticking because Whacky Doodle Beef is virtually fat-free. |
This recipe for Whacky Doodle Beef is from