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–+ servings
Plain browned ground beef cooked from frozen for Full GAPS in a cream bowl

How to Cook Frozen Ground Beef for Full GAPS

Cook a frozen block of ground beef in one skillet with filtered water, then evaporate the moisture and brown the separated crumbles for Full GAPS.
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Servings: 1 batch
Course: Dinner
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 to 1 1/2 pounds frozen plain ground beef one solid block, preferably pastured or grass-finished
  • 1/2 cup filtered water plus another 1/2 cup warm filtered water only as needed
  • natural sea salt to taste after cooking

Equipment

  • Le Creuset Signature 10.25-inch Artichaut skillet or another wide heavy skillet
  • Wooden spoon or sturdy enamel-safe spatula
  • Liquid measuring cup
  • Instant-read thermometer

Method
 

  1. Set the frozen ground-beef block in a cold wide skillet. Add 1/2 cup filtered water around it, then place the skillet over medium heat.
    Solid frozen ground-beef block with filtered water in an Artichaut skillet
  2. When the water simmers and the outside softens, scrape away a thin layer. Turn the block and continue scraping softened beef into the skillet.
    Partially thawed ground beef with a frozen center and loosened crumbles in an Artichaut skillet
  3. Add another 1/2 cup warm filtered water only if the first addition is nearly gone and the center remains too hard to scrape. Continue until the frozen center gives way.
  4. Break all the beef into crumbles. Spread them into one layer and cook uncovered until every trace of water evaporates and wet bubbling changes to a sizzle.
  5. Leave the crumbles undisturbed for 1 to 2 minutes at a time to brown, then turn them. Cook until no pink remains and the thickest cluster reaches 165°F.
  6. Season with natural sea salt to taste. Serve immediately or cool promptly for another measured recipe.

Notes

GAPS placement: Full GAPS.
Start: Cold skillet and 1/2 cup water.
Water: Add more only in 1/2-cup amounts as needed.
Timing: The source gives no fixed frozen-route time; thaw, evaporation, and 165°F cues control.

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