Big-batch seasoned ground beef for delicious meals

Ingredients for Big-batch seasoned ground beef

• 30 ml extra-virgin olive oil

• 1800 g minced beef (20% fat)

• 20 ml sea salt, divided

How to make Big-batch seasoned ground beef

1. Heat oil in a large, heavy pot or casserole dish over a high heat.

2. Add one-quarter (about 450 g) of the minced beef in an even layer, using your hands to break up large pieces and leaving some gaps to encourage browning rather than steaming. Season with 1 tsp salt.

3. Cook undisturbed until the bottom is deeply browned, about 3 minutes.

4. Turn the meat, break it into smaller pieces, and cook until the other side is browned, 2–3 minutes.

5. Push the browned beef to one side of the pot.

6. Repeat the process with another one-quarter (about 450 g) of minced beef, seasoning the uncooked meat with 1 tsp salt.

7. Use a wooden spatula or spoon to break the meat into smaller pieces and stir to combine.

8. Season the remaining 900 g of minced beef with 2 tsp salt, then add it to the pot.

9. Cook over medium heat, stirring often and breaking the meat into small pieces, until all the meat is cooked through and most (but not all) of the liquid has evaporated from the bottom of the pot, about 12–15 minutes.

10. Allow to cool to room temperature.

11. The minced beef can be prepared up to 5 days in advance. Divide it among airtight containers and chill, or freeze for up to 3 months.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.