BEEF EMULSION RECIPE AND STORAGE GUIDE
This master beef emulsion is a foundational staple in my capsule kitchen. The beauty of this recipe lies in its simplicity and sheer flexibility, which is why I highly recommend keeping the base completely basic.
You should feel free to adjust or swap in whatever spices suit your taste buds, but my personal recommendation is to fold your seasonings into the meat right before it goes into the chiller. In my opinion, letting the flavors marry in the cold makes the entire batch significantly more flavorful. Keeping the profile neutral and simple prevents the emulsion from becoming too specialized, ensuring it remains dynamic enough to adapt to whatever dish you decide to throw it into later.
15 minutes
INGREDIENTS
PREP TIME
1.2kg ground beef
Onion powder
Garlic powder
Ginger powder
Ground black pepper
Basil
Dried chili flakes
A conservative pinch of salt (go light, as it concentrates in the fridge)
Note: Strictly no water, egg, or starch binders.
Mix the meat and spices: In a large bowl, combine the 1.2kg of ground beef with your onion powder, garlic powder, ginger powder, black pepper, basil, dried chili flakes, and salt.
Emulsify the mixture: Thoroughly work and knead the meat with your hands until it becomes tacky and forms a smooth, cohesive emulsion.
Portion and pack: Divide the finished emulsion evenly into 5 freezer-safe containers (approximately 240g per portion).
Freeze: Seal the containers tightly and place them directly into the freezer for your future weekday meals.
Prep for cooking: The evening before you plan to cook, transfer one pre-packed portion from the freezer down to your chiller to defrost slowly overnight.
STEP BY STEP INSTRUCTIONS
