Category Archives: Beef

Meatball Sandwich with Zucchini “Bread” & Coconut Curry Sauce

Meatballs

½ onion
½ tomato
4 cloves of garlic
1 egg
2 tbsp coconut milk
2 tsp sea salt
½ tsp black pepper
½ tsp paprika
1 lb. of grass-fed ground beef.

Zucchini “bread” and coconut sauce

1 onion
1 tomato
3 cloves of garlic
250g can coconut milk
4 very large zucchinis or 8 small ones (one per sandwich)
1 tsp sea salt
1 tsp curry powder
1 lemon
Parsley

Preheat your over to 350 degrees. Line two roasting trays with aluminum foil.
Dice your tomato, onion and garlic. Set aside.
For the meatballs, crack open your egg and mix in tomato, onion, garlic, salt, black pepper and coconut milk.
It’s time to get intimate with your creation. Put your beef into a mixing bowl and using your hands knead in the egg mixture. Shape into lovely little meatballs and place on roasting tray and put tray into heated oven for 20 minutes.
While your meatballs form into edible creations take your washed zucchini and slice them in half. Then dig out about 1/3 of the zucchini meat on one half and ½ from the top half.
Dice up the zucchini meat and add onion, tomato, garlic, salt, curry powder and add the coconut cream only (the water on the bottom is not needed so use it tomorrow for a tasty addition to a Crockpot chicken soup ).
Mix everything and pour into your waiting zucchini tunnels. Remove your meatballs from the oven and place your zucchini into the oven at the same temperature.
Cook your guys for 20 minutes uncovered and then cover them with a sheet of foil for another 10 minutes.
Chop up your parsley and lemon wedges for plating.
Remove zucchini from oven and sprinkle some lemon juice on top. Nestle the meatballs into the deeper zucchini half place your second zucchini half on top, slice in half and serve with some parsley and lemon on the side for a mini salad garnish.

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Deconstructed Beef Burrito

For the salsa

2 Roma tomatoes, diced and seeded
1 medium cucumber, diced
3 green onions, chopped
3 tbsp cilantro, chopped
2 tbsp extra virgin olive oil
Juice of 1/2 lime
Salt, to taste

For the beef

1 1/2 lbs. ground beef
1 medium onion, diced
1 tbsp extra virgin olive oil
1 14.5-oz. can diced tomatoes
3 cloves garlic, finely diced
2 tsp sweet paprika
2 tsp cumin
1 tsp ground coriander
1/2 tsp salt

For the potatoes (omit these for phase 2)

2 large sweet potatoes, peeled and cubed
2 tbsp extra virgin olive oil
1 tsp sweet paprika
1/2 tsp cumin powder
Pinch of ground coriander
Salt and pepper
1 avocado, diced
1 lime, for serving

Mix together the ingredients for the salsa in a small bowl. Adjust salt to taste. Place in the refrigerator until ready to serve.
Preheat the oven to 375 degrees F. To make the beef mixture, heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes until soft. Add the garlic and cook for an additional minute. Add the ground beef to the pan and cook until browned, stirring regularly. Once browned, stir in the paprika, cumin, ground coriander, and salt. Add the diced tomatoes with the juices and bring to a boil. Reduce the heat to simmer and cook, uncovered, for 25-30 minutes, stirring occasionally.
As the beef is simmering, toss the sweet potatoes with olive oil and spices in a bowl. Place onto a rimmed baking sheet and roast for 20 minutes until soft, turning once.
To assemble, place the sweet potatoes in the bottom of the bowl. Top with the ground beef, salsa, and then the avocado. Serve with lime wedges.

Taco Salad with Creamy Avocado Dressing

For the salad

2-3 cups shredded romaine lettuce
1/4 cup red onion, diced
3 tbsp sliced black olives
3 green onions, chopped
8 oz. ground beef
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1/8 tsp dried oregano
1/8 tsp paprika
Salt and pepper, to taste

For the dressing

1/2 avocado, pit removed
2 tbsp olive oil
1 tbsp lime juice
1 clove garlic, minced
1 tsp fresh cilantro, chopped
1 tbsp water
Pinch of salt

To make the dressing, blend the ingredients with an immersion blender or in a regular blender and process until smooth. Add more water if necessary to reach desired consistency, and taste for seasoning. Set aside.
Cook ground beef with seasonings over medium heat. Assemble salad by combining all of the salad ingredients in a large bowl. Toss well to combine. Top with dressing to serve.

Crock Pot Chili

2 lbs. ground beef
1 medium onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
3 stalks celery, diced
1 tomato, diced
1/4 cup diced green chilies
28 oz. can crushed tomatoes
15 oz. can tomato sauce
2 tbsp chili powder
1 tbsp oregano
1/2 tbsp basil
1/2 tbsp cumin
1/2 tbsp adobo sauce
1 tsp salt
1 tsp pepper
1/2 tsp cayenne

In a large skillet, sauté the onions and garlic over medium heat. Add in the ground beef and cook until browned. Drain the excess fat and then transfer the meat mixture to the crock pot.
Add in the bell peppers, celery, and diced tomato. Top with remaining ingredients and spices and stir everything together. Cook on low for 6-7 hours. Serve warm.

Lamb Ragu

2 lbs. stew lamb, cut into chunks
2 tbsp extra virgin olive oil
Salt and freshly ground pepper
1 large onion, chopped
6 cloves garlic, minced
2 medium carrots, peeled and diced
1 stalk celery, diced
4 sprigs fresh rosemary
1 bay leaf
2 cups red wine
1 28-oz. can peeled whole plum tomatoes

Pat the lamb dry and generously season with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Add the lamb to the pot and brown. Once the meat is dark brown, lower the heat to medium and add the onion. Cook for 5-7 minutes until the onions are soft. Stir in the garlic, carrots, celery, rosemary, and bay leaf and cook for an additional 5 minutes.
Preheat the oven to 300 degrees F. Add the red wine to the pot. Simmer for 10 minutes or until the liquid has reduced by half. Add the tomatoes to the pot and crush slightly. Bring the mixture to a simmer, then cover. Place the pot in the oven for 3-4 hours. Shred the lamb with a fork before serving. Season with salt and pepper to taste.

Lamb Chops with Mustard Sauce and Roasted Tomatoes

For the tomatoes

2 pints cherry tomatoes, halved
2 tbsp extra virgin olive oil
2 tbsp honey (local, raw)
Salt and freshly ground pepper

For the cauliflower rice

1/2 head of cauliflower, chopped coarsely
1/2 small onion, finely diced
1 tbsp coconut oil
1 tbsp fresh parsley, chopped
Salt and freshly ground pepper, to taste
(make the whole head – it keeps in the frig nicely)

For the lamb

4 double lamb rib chops
Extra virgin olive oil
Salt and freshly ground pepper
Coconut oil, for the pan

For the sauce

1/4 cup red onion, finely diced
1/4 cup white wine vinegar
1 cup chicken stock
1 tbsp whole grain mustard
Salt and freshly ground pepper, to taste

Preheat the oven to 400 degrees F. Place the tomatoes on a baking sheet and drizzle with olive oil and honey. Sprinkle with salt and pepper and toss to coat evenly. Bake for 15-20 minutes until soft.
While the tomatoes are roasting, prepare the cauliflower rice. Place the cauliflower into a food processor and pulse until reduced to the size of rice grains. Melt the coconut oil in a nonstick skillet over medium heat. Add the onion and cook for 5-6 minutes until translucent. Stir in the cauliflower, season with salt and pepper, and cover. Cook for 7-10 minutes until the cauliflower has softened, and then toss with parsley.
To make the lamb, preheat the oven to 325 degrees F. Pat the lamb chops dry and rub with olive oil. Generously season both sides with salt and pepper. Heat one tablespoon of coconut oil in a cast iron skillet. When the pan is hot, add the ribs to the pan and sear for 2-3 minutes on all sides until golden brown.
Place the skillet in the oven and bake for 5-8 minutes until the lamb reaches desired doneness. Let rest for 10 minutes before serving.
While the lamb is resting, add the red onion to the skillet with the pan drippings from the lamb. Sauté for 3-4 minutes, then add the white wine vinegar. Turn the heat to high and cook until the vinegar has mostly evaporated. Add the stock and bring to a boil, cooking until the sauce reduces by half. Stir in the mustard, and season to taste with salt and pepper. Pour over lamb rib chops to serve.

Steak Fajitas with a Kick

2 lbs. flank steak
1/3 cup extra virgin olive oil
2 tbsp Worcestershire sauce
1/4 cup fresh lime juice
3 cloves garlic, minced
2 tsp honey (local, raw)
2 tsp cumin
2 tsp chili powder
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp pepper
1 large onion, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp coconut oil, divided
Avocado, for serving
Cilantro, for serving

Stir together the olive oil, Worcestershire sauce, lime juice, garlic, honey, cumin, chili powder, red pepper flakes, salt and pepper in medium bowl. Pour half of the marinade into a separate bowl. In one bowl, place the steak and turn to coat. In the other bowl, place the veggies and toss to coat. Cover both bowls and place in the refrigerator to marinate for 1 hour.

Melt one tablespoon of coconut oil in a large skillet over medium heat. Add the marinated veggies and sauté for 3-4 minutes, until just cooked but still crispy. Remove from the skillet to a plate. Set aside.

Melt the remaining tablespoon of coconut oil in the same skillet and add the steak. Cook for 2-3 minutes per side. Remove to a cutting board and let rest for 5 minutes. Slice the meat into thin strips against the grain. Serve with veggies and lettuce wraps, topped with avocado and cilantro.

Eggplant Bolognese with Zucchini Noodles

1 1/2 lbs. eggplant, diced
1/2 lb. ground beef
2 tbsp extra virgin olive oil
Salt and freshly ground pepper
1 large yellow onion, chopped
3 cloves garlic, minced
2 bay leaves
4 sprigs thyme
1 tbsp tomato paste
1/2 cup red wine
1 28-oz. can whole peeled plum tomatoes
6 leaves fresh basil, chiffonade

Heat the olive oil in a large pan over medium-high heat. Add in the onion and beef and sprinkle with salt and pepper. Cook for 8-10 minutes until the meat is browned. Stir in the eggplant, garlic, bay leaves, and thyme and sauté for an additional 15 minutes.

Once the eggplant is tender, stir in the tomato paste. Add the wine and scrape any browned bits off the bottom of the pan. Stir in the tomatoes and slightly crush with a spoon. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally. Adjust salt to taste. Serve warm garnished with fresh basil.

Melt In Your Mouth Beef Brisket

2 lbs. beef brisket
1 large onion, chopped
6 carrots, diced
8 oz. mushrooms, sliced
6 cloves garlic, peeled and sliced
3 cups beef broth
4 fresh thyme sprigs
1/2 tsp salt
Freshly ground pepper

Add the onion, carrots, mushrooms, and garlic to the slow cooker. Pour in the beef broth and then add the brisket. Sprinkle with salt and pepper and add the thyme. Cover and cook on low heat for 8-16 hours, until the meat is tender.

Paleo Nachos

2 medium tomatoes, diced and seeded
2 tbsp fresh cilantro, chopped
1-2 tbsp lime juice
2 cups guacamole
2 tbsp green onions, chopped
(this is a great use up dish for any veggies in the frig)

For the sweet potato chips

3 large sweet potatoes
3 tbsp melted coconut oil
1 tsp salt

For the meat

1 medium yellow onion, finely diced
1 tbsp coconut oil
1 green chili, diced
1 lb. ground beef
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp ground cumin
1 tbsp tomato paste
12 oz. canned diced tomatoes
1 tsp salt
1/2 tsp pepper

To make the sweet potato chips, preheat the oven to 375 degrees F. Peel the sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss them with coconut oil and salt. Place the chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
While the potato chips are baking, start preparing the beef. Melt the coconut oil in a large skillet over medium heat. Add the onion and chili to the pan and sauté for 3-4 minutes until softened. Add the ground beef and cook for 4-5 minutes, stirring regularly. Add the garlic, diced tomatoes, tomato paste, and remaining spices and stir well to combine. Bring the mixture to a simmer and then turn the heat down to medium-low. Cook, covered, for 20-25 minutes, stirring regularly.
Stir the chopped tomatoes, lime juice, and cilantro into the beef mixture. Adjust salt and pepper to taste. Remove from heat.
To assemble the nachos, form a large circle with the sweet potato chips on a platter. Add the beef mixture into the middle of the circle, and then top with guacamole and green onions.