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–+ servings
ground beef in lettuce cups with sliced carrots
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5 from 1 vote

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).
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Ingredient
Cuisine: All Cuisines
Servings: 4 servings
Calories: 288kcal
Author: Danielle Wolter

Equipment

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

  1. Make sure the beef is laying in a single layer to ensure it cooks evenly (see photos above).
  2. Can cook it straight from frozen - just add an extra 20 minutes to the cook time.
  3. Make sure the bag stays fully submerged the whole time - use sous vide magnets or other weights as needed.
  4. If using right away, you can season it however you like in the bag. Just drain it before using.
  5. Brown the ground beef in a skillet over medium high heat before using to add extra caramelized flavor from the Maillard reaction.
  6. 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