Years ago I made a terrible mistake. I froze ten pounds ground beef. That big block of frozen hamburger languished in my freezer for years. What was I thinking? I should have browned it first then frozen it in usable portions. But browning beef in a skillet can be so messy!
A few weeks ago I came upon another cheap ground beef opportunity. The expiration date was nearing and my supermarket needed to get rid of—you guessed it—ground beef. Ten pounds. I almost walked by. Then I decided to try something different, albeit a little weird.
I put the entire ten pounds of raw ground beef into my big stock pot, added enough water to cover and set it over high heat to come to a boil, no cover, no salt. After about 5 minutes I gave it a stir to break up the big clumps, which were few. The hot water was doing all of my work for me—no splatters, no mess. When all of the pink color disappeared I knew it was done, even though it had not started to boil.