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Category Archives: Beef

Coffee Rubbed Pot Roast

 

 

Coffee Rubbed Pot Roast

 

I love a good pot roast. However, most pot roast recipes leave the roast 1. too bland  or 2. too dry. This recipe does neither. In fact, it may be the best pot roast recipe I have ever used. The flavor is outstanding and the roast is slow cooked to where it tastes like a brisket rather than a pot roast. I hope you enjoy!

Tools Needed; A slow cooker/ crock pot

INGREDIENTS

  • 1 tablespoon ground coffee
  • 1 cup of swansons beef broth
  • 1/2 cup if chopped onion
  • 1/2 chopped green peppers
  • 1/2 tablespoon salt
  • 1 tablespoon honey
  • 2 teaspoons smoked paprika
  • 2 teaspoons chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 (4 1/2-pound) pot roast -thawed

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1. Take your roast and rub the honey all over covering every inch.  This gets sticky and a little slimy, but do your best :}

2. In your crock pot, pour in 1 cup of beef broth, half cup of onions and green peppers.

3. take a small bowl and mix all of your spices together, This is your “rub”. Coat your roast with the spice mixture using all of the mixture. Place in crock pot and cook on medium heat *COVERED* tightly for 8 hours.

4. Check the roast for tenderness. After 8 hours, this roast should be falling apart very easy when you cut into it.  with a knife and fork, tear up the roast into little pieces while absorbing the leftover juices with the meat.

5. Serve hot and enjoy!

 
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Posted by on March 12, 2014 in Beef, The "Kills"

 

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Paleo Sloppy Joes – The Quick and Dirty Version

Sloppy Joes

Paleo Sloppy Joes

Hello everyone and Happy Thursday to you!

Sloppy Joes.  ( Do I really need to say anymore?)

This may quite possibly be my most favorite childhood meal.   Slap a spoonfull of this tomato-ee, meat-heaven goodness on a plate and I have flashbacks to childhood… or to last week when I was hiding in the kitchen, licking the skillet while the boys watched cartoons…. I digress.

My point is, Sloppy Joes were, and are..the bomb. Its time to bring them back! ( PS: if you are trying to break the kiddos in on your Paleo- eating style… this is a good one to start with.)

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COOK TIME: 10 minutes ( Frozen Ground Beef will take longer of course)

SERVING: 4 – 6 people

INGREDIENTS

  • 1 lbs of cooked ground beef
  • 2 cups of basic tomato sauce ( I used Classico or Mario Batalli brand because the ingredients are simple and only olive oil was used for the ingredients)
  • 1 tablespoon of Onion Powder
  • 1 teaspoon of Garlic Powder
  • 2 teaspoons of Chili Powder
  • 1 tablespoon of Molasses
  • 1 – 2 tablespoons of Honey * ( Add this last)
  • 1/2 tablespoon of White Wine Vinegar

1. Start out by cooking your ground beef in a large skillet. Salt and Pepper to taste. Drain 3/4 of the fat from the meat, but keep a 1/4 of it in the pan.

2. In a medium bowl, mix your Tomato Sauce, Onion Powder, Garlic Powder, Chili Powder, Molasses and Vinegar. Slowly add your honey – starting with 1 tablespoon. Depending on how sweet you would like your sauce, taste the mix after each add of honey. Add up to 2 tablespoons for maximum sweetness.

3. Once ground beef has finished cooking, add sauce mix to beef. Let simmer on med-low, for 5 or so  minutes – stirring occasionally. Serve and enjoy!

 
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Posted by on February 13, 2014 in "Paleo on The Run", Beef, The "Kills"

 

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Paleo Shepherd’s Pie

Meat Pie

Hello Everyone. I know its been two whole weeks since my last post ( so sorry) but life got a little crazy around here. So without further delay, I would like to share an awesome recipe that falls in the “Paleo Comfort Food” category ( meaning.. its Paleo, its delicious, but I wouldn’t recommend it as an everyday meal because it is pretty heavy). The crust base is made from almond flour, but the filling is different: I kicked out the potatoes, corn, and peas used in a traditional shepherds pie, and just stuck to my favorites: carrots, onions, mushrooms,celery, and lots of ground beef. So if you are looking to get down to your Irish roots but don’t want to feel comatose afterwards, give this one a try. You won’t be disappointed!

Total Cook/Prep Time: Estimated 35-45 minutes

Crust Recipe

INGREDIENTS

  • 2 cup of Almond Flour (I used Bob’s Red Mill Brand – others work great)
  • 1/2 TSP of baking soda
  • 1/2 TSP of garlic powder
  • 2 TSP of chives
  • 1.5 Tablespoons of Olive Oil
  • 2 TSP of Water
  • Dash of Salt

DIRECTIONS

Preheat oven to 350 F.  Mix all of the ingredients together in a small bowl. Once mixed well, it should resemble a paste- like dough. Take an 12 X 9 rectangle-baking dish (or similar size) and press your crust mix into the bottom of your baking dish covering the whole base of the dish. Bake your crust for 12 minutes. Remove from oven and set aside until filling is added.

Shepherds Pie Filling

INGREDIENTS

  • 2 lbs of ground beef ( I used 80/20, but grass-fed is ideal)
  • 1 1/2 cups of chopped onion
  • 1 cup of chopped celery
  • 1 cup of shredded carrots
  • 1 1/2 cups of chopped mushrooms
  • 2 tsp of minced garlic
  • 1 and 1/2 cups of beef broth
  • 1 tsp of parsley
  • 1 tsp of thyme
  • 1 tsp of salt and pepper
  • 2 tsp of onion powder
  • 1 tablespoon of arrowroot powder

DIRECTIONS

  • Take a large skillet and brown your ground beef. I would recommend keeping most if not all of the grease that is created from the beef, but if you have a LOT of grease, you can drain a little off if needed.
  • Add your garlic, onions, carrots, mushrooms, celery, and seasonings to the ground beef and cook over medium heat until cooked through.
  • While the filling is cooking, take a measuring cup and dissolve your arrowroot powder in with your beef broth, stirring frequently until fully dissolved. At this point, you want to turn you skillet heat to “high” and then add the broth/arrowroot mixture to the beef/veggie skillet mixture. Stir constantly for one minute until broth mixture starts to really thicken up to a gravy-like consistency. After one minute, turn heat all the way down and spread the skillet mixture on top of the pie crust. Serve immediately or save for later 🙂
 
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Posted by on June 11, 2012 in Beef, The "Kills"

 

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Quick Mini Pepper Sliders

So thanks to some of my recent cooking magazine purchases,  I’ve developed a small obsession with “cute food”. I know what some of you are thinking, “why would you even care to make food cute if you are just going to stuff it in your face?” I can’t say I disagree, however, I am ALL about “functional food”. Take these Mini Pepper Sliders for example. They may be cute,  but they are VERY easy to make, super quick, and did I mention, DELICIOUS?  If you have 15 minutes, a few pounds of ground beef ( or meat of choice), and you don’t want the same boring ol’ burger, give these lil guys a try. I think you will like them!

INGREDIENTS

  •  2 lbs of ground meat of choice ( I used venison)
  •  Dash of salt and pepper
  •  1 tsp of onion powder
  •  3 bell peppers
  • 1 tbsp of Olive Oil

DIRECTIONS

  • In a medium bowl, mix your ground meat and seasonings with your hands. Set aside
  • Slice your bell peppers in 1/2 -1 inch thick rings. Set the rings flat on a plate and use them like a cookie cutter by filling in the center with your seasoned meat, pressing down firmly to fill the center.
  • Place sliders in a skillet on medium heat with 1 tablespoon of olive oil. Cook each side for 6 minutes for medium cooked burgers. Eat and enjoy!
 

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Roasted Lamb Leg with Wine Reduction Sauce

Roasted Lamb

Thanks to my shoddy photo taking skills ( tsk tsk..) I was not able to give this meal the credit it deserves. These are just a few slices of a roasted lamb that I made today ( paired up with broccoli and almonds) with the remainder, sliced up in a large Tupperware container. This recipe is definitely one of the more time-consuming ones on this blog, but it’s not hard, and really worth the effort ( total time 1 1/2 to 2 hours) plus, you will have TONS of leftovers for the rest of the week. This recipe also includes a delicious wine reduction sauce that goes on top of the lamb when it is finished. Its optional, but really tasty!

INGREDIENTS

  • 1 boneless leg of lamb ( 4.5 to 5 pounds)
  • 1 lemon
  • 4 teaspoons of minced garlic
  • 1 tablespoon of rosemary
  •  salt and pepper to your liking
  • 1 tablespoon of olive oil
  • 1 cup of chopped onions
  • 1/2 cup of any dry red wine
  • 1 cup of chicken broth
  • 1 tsp of parsley
  • 1 tsp of chives

DIRECTIONS

  • Preheat oven to 400 F. In a shallow large metal roasting pan, season the bottom with olive oil.
  •  Take your lamb leg and lay flat, fatty side down in the pan. Squeeze the juice of one lemon all over the lamb leg rubbing the juice with your hands on the front and back of the lamb. Also, hand rub rosemary, garlic, salt, and pepper all over the whole lamb leg – front and back – coating evenly.
  • Put the lamb leg, fatty side down, into the oven and cook ( 20 minutes for every pound of lamb) until the center of the lamb leg reaches 145 F. My lamb leg was 4.8 lbs, and I roasted it for 1 and 1/2 hours.
  • Once lamb is finished cooking, remove it from the roasting pan and sit on a large serving dish to rest for 10 minutes before serving.
  • WINE REDUCTION SAUCE: Take your roasting pan and all the lamb drippings it contains and place on a stove burner on medium/ high heat. Add your onions, wine, parsley, chives, and chicken broth to the lamb drippings and cook on high heat for 15 minutes until liquid reduces and becomes thicker. Strain the liquid from the onions into a small bowl. Add as much liquid, or “sauce” to your lamb as you would like. Serve and enjoy.
 
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Posted by on April 18, 2012 in Beef, The "Kills"

 

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Paleo BLT

Paleo BLT

Cook Time: 15 minutes

Serves: 2 People

This recipe is super easy and sooooooo yummy! I am usually full after 3 wraps-

INGREDIENTS

  • 12 strips of organic uncured beef bacon ( 6 per person)
  • 3 roma tomatoes sliced
  • 1 to 2 heads of Boston Lettuce
  • Optional * Homemade Paleo Mayo ( Recipe I used is from the Primal Cookbook By Loren Cordain)
1. Cook your bacon in your skillet – Using two strips of bacon per wrap, add the rest of your ingredients to your wrap and fold like a taco to eat- pretty simple and self-explainatory. lol BUT SOOO GOOD!

Paleo BLT

 
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Posted by on February 14, 2012 in "Paleo on The Run", Beef, The "Kills"

 

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