I love curry, and I make it as often as I can. This recipe is quick and easy and tastes so good. This recipe does have a good kick. Serve this with your favorite pita or flatbread and soaked brown rice.
In a Dutch oven heat oil, add onion and cook until tender a slightly golden brown. (2-3 min)
Add red chili and cook until tender.
Add ginger, cilantro, bay leaves, and curry powder continue cooking.
Add beef to curry mixture and cook until browned.
Add tomatoes, and chicken stock deglazing the brown bits off the bottom of the pan.
Stir in the lentils and simmer on low for 30-40 minutes, stirring occasionally.
By slowly stewing grass-fed short ribs, you can tenderize the beef while infusing it with big flavors. It’s simple too! Just throw the ingredients into your slow cooker, and at the end of the day you’ve got a hearty meal and a kitchen smelling of irresistible Korean cuisine.
Salt and pepper ribs generously, place on a lined baking sheet bone side up, and oven broil for 4-6 minutes on each side. Place short ribs in the slow cooker. Chop the pear, green onions, ginger and garlic, then purée together with soy sauce and honey. Pour this mixture over the ribs, making sure to set aside a cup for later. Top the pot with beef stock, cover the lid, and cook low and slow for 8-10 hrs.
Serving Suggestion: When you’re ready to eat, place the ribs on a serving platter and top with remaining cup of sauce and cilantro to taste. Will feed 4-6 people
Make sure you have a blender and a slow cooker.
Kick your burgers up a notch with this recipe
Chop the basil and knead into the burger. Divide the burger into eight equal pieces.
Finely chop the serrano and mix in with the feta.
Flatten one of the pieces of burger as flat as it can go. Put 1/8 cup of the feta mixture in the center. Flatten another piece of burger and place it on top of the first piece, gently squeezing together the seam.
Continue doing this until you have four stuffed burgers.
Grill until browned on each side.
I like to serve this with a lettuce or kale wrap (to keep it grain-free).
A burger is always better home made, but there are so many fancy ones you can get when you go out. The bacon cheddar combo is one of my favorites at home or when we go out.
Line the bacon strips up on a baking sheet lined with parchment paper. Bake at 400 degrees with a second pan on top to press the bacon strips (to keep them flat) for 10 minutes. Uncover the bacon and bake for another 10 minutes or until it is done to taste.
Season the ground beef with salt, pepper and garlic to taste. Roll the meat into two balls and press them into a ¾ inch patty. Put the patties on a plate under a glass bowl and chill them for 30 minutes or more in the fridge.
Heat a cast iron skillet to medium or medium-high heat. Sprinkle the pan with sea salt.
Cook the burger 4 to 5 minutes per side (medium is ideal). When the burgers are almost done, put two slices of cheese on each patty and cover the skillet to melt the cheese.
Stack the burgers and the bacon on your favorite real food bun or bread with whatever sauce you like. I recommend Jami’s Spicy and Tangy Kombucha Barbecue Sauce or Helay’s Lacto-Fermented Mayo.
A nice big thick cut bone in rib eye is grilled to prefection and stuffed with blue cheese. This giant steak will feed a family of four on a special occasion.
Heat the grill to 550-600 degrees F. You want a nice high temperature to sear the meat quickly.
Sear each side of the meat for 7-8 minutes (sear it a little longer if you want it cooked more than medium or a little less if you want your steak more raw)
Butterfly the steak by slicing the steak in half starting with the opposite end of the bone. Cut down the middle towards the bone. The steak should still be held together on the bone end.
Sear the inside of the steak for 5-6 minutes (cook the meat a little longer if you want your steak cooked more than medium or a little less if you want your steak more raw).
Cut perpendicular lines (cut against the grain of the steak) ¼” deep inside the butterflied portion of the steak. Stuff the blue cheese inside the incisions. Close the steak so the meat sandwiches the blue cheese in the middle.
Turn the temperature of the grill down to 325 degrees F.
Cook the meat for 4 minutes or until the cheese is almost melted. Do not let the cheese completely melt on the grill because the cheese will spill out.
Let the steak rest covered at room temperature for 5 minutes before cutting.
Enjoy with corn of the cob, a glass of dry red wine, and a piece of crusty bread.
Grass-fed flank steaks are thin and best when marinated to make them extra tender. This particular recipe uses kombucha as the acidic medium that tenderizes the steak. The ginger and tamari are particularly enjoyed with flank steaks because their flavors can penetrate the meat all the way through.
In the morning, or at least 3 hours before you plan to cook the flank steak, combine the coconut oil, kombucha, tamari, honey, garlic and ginger in a small bowl. It helps to drizzle in the coconut oil while whisking to avoid clumping of the oil as it cools.
Place the flank steak in a shallow dish and pour the marinade over the steak. Allow to marinate for at least 3 hours, but preferably 6, turning it occasionally.
Heat a barbecue on medium low or get coals ready and hot.
Remove the meat from the marinade and pat dry. Grill 6 inches from hot coals, if using wood or charcoal. If using gas or propane barbecue, turn heat to medium-low. Grass-fed steak should be cooked at lower temperatures for longer. Cook the steak about 3-4 minutes on each side for rare, 5 minutes on each side for medium. Grass-fed steak is best enjoyed on the rarer side.
Carve the meat across the grain, into this diagonal slices.
Serve with your favorite stir-fried vegetables and soaked or sprouted brown rice.
This curry can be served over veggies or rice depending on your preferences and dietary needs.
If you are using shredded beef for this recipe you will need to plan ahead and place a roast in your crock pot with salt and pepper on low heat approximately 8-10 hours before you will be making this dish. After this time shred the meat with two forks and it’s ready to use.
If you opt to use strip steaks (or other similar cut) then heat the tallow in a skillet over medium high heat. Season the steaks with salt and pepper and sear the meat in the hot fat until well browned on both sides (2-4 minutes). Work in batches to avoid crowding the beef. Transfer to a plate or cutting board and thinly slice.
After you have your meat prepped, cook the chopped onion in the fat until it becomes tender. Stir in minced ginger and cook an additional minute. Stir in the curry paste and fry for another 30-60 seconds. Mix in the chicken broth and bring to a boil, scraping up and dissolving any brown flavor bits from the skillet. Stir in the coconut milk and the fish sauce.
Increase heat to medium high and return beef and any juices to the skillet. Stir to coat with sauce and simmer until tender and the sauce has reduced some, about 15 minutes. Mix in the zest of 1 lime, juice of two limes, green onions and cilantro. Season with salt and pepper to taste.
A German classic! This is a slowcooked marinated beef has a sweet and sour taste. Enjoy with potato dumplings and braised cabbage.
Salt and pepper roast and place in a container or glass baking dish.
In a pot, add cider vinegar, water, lemon, onion, juniper berries, mustard seeds, peppercorns, bay leaf and rapadura. Bring to a boil. Remove from heat and let cool. Poor cooled marinade over beef, cover with a lid and refrigerate. Turn meat in marinade every 8 hours for the next 2 days.
After marinating, warm olive oil in a cast-iron pan. Brown all sides of the roast and then place in a slow cooker. Lay bacon over roast. Pour marinade over roast and cook on low for 6-8 hours.
Once roast is done make the gravy with the sweet roux. In a small pan, melt butter and rapadura until it starts to caramelize. Add flour to complete the roux. Turn heat up to high in the slow cooker and add roux. Whisk until well combined and starts to thicken. Slice or shred roast and serve with gravy.
Serve with potato dumplings and sweet and sour cabbage!
Fettah (also spelled fattah or fatta), is meat – often lamb or beef – with rice and toasted pita bread. Fettah is one of my favorite feast recipes, though I have to admit it’s a bit carb-heavy. The flavor of the meat and broth with the rice and toasted pita is not only filling but also sublimely flavorful. Even though I wouldn’t advocate repetitious consumption of this on a weekly basis, I recommend it as a party-pleaser and a great filling meal for feasts and large gatherings. I’m making this for Orthodox Easter this weekend!
Soak the rice in enough water to cover, plus 1 tablespoon of whey, lemon juice or vinegar. Cover and let soak at least 8 hours.
Cook the lamb. Add 7 cups of water to a large pot on the stove. Add bay leaves, cardamom seeds, chopped onion, salt, and pepper. As soon as the water starts to boil, add the 3 lamb shanks, lower to medium heat, and cover pot. It takes the lamb 1-1.5 hours to fully cook. Use this time to prepare the other components.
Toast the pita bread. Cut up the 2 small loaves of pita bread into 1-inch pieces (you can use kitchen scissors or simply do it by hand) and place in a pyrex dish and drizzle with a bit of ghee. In a 250-degree oven, toast the pita bread for about 15-20 minutes, checking on it occasionally to make sure it is not burning. Remove and set aside.
Make the rice. Drain the soaking water off of the rice and rinse with filtered water. Once the lamb is at least halfway done, take out two cups of the lamb broth for making the rice. In a separate pot, add two cups of the broth to one cup of rice, stir, and turn heat to high. As soon as it starts to boil, immediately lower heat to low. Stir one or two times before turning off the heat after about 20 minutes.
Sauté the garlic and add vinegar. Peel and grind 6-7 cloves of garlic with a mortar and pestle or hand-held blender. Melt a teaspoon of butter (or you can use ghee) and sauté the crushed garlic for a few minutes until it starts to turn brown. Once brownish, add 1 tablespoon of vinegar and stir on medium heat for about a minute.
Cut up lamb. Remove cooked lamb meat from heat, and with knife, remove meat from all sides of the bone, and cut up into small pieces. Discard bones.
Flavor broth. Add broth to garlic and vinegar mixture and boil for a few minutes.
Add yogurt. Add 3 tablespoons of yogurt to the mixture and use food processor to blend well.
Mix it all up. In a pyrex dish, mix together cooked rice, cut up lamb meat, and toasted pita bread.
Add broth. Pour over the mixture slowly, making sure to cover each part of the dish.
Bake. Bake on 350 degrees for 10 minutes.
This quick, springtime dish both nourishes, fills, and delights.
Prepare marinade by whisking together nama shoyu, wine, sugar, arrowroot powder, ginger, garlic, and curry powder. Add steak slices to it and allow to marinate for as long as 6 hours or as short as the time it takes to chop the vegetables.
Heat oil in large pan on medium-high heat. Using tongs, add the steak and cook about 3 minutes. Add vegetables, remaining steak marinade, and coconut milk. Cook, stirring constantly, about 5 minutes or until the vegetables are soft but still slightly crispy. Sprinkle cilantro and pine nuts over the dish. Serve by itself or over a bed of rice.
Who doesn’t love a good stack of free range and grass-fed beef ribs?
Preheat oven to 300°F.
Place ribs bone side down in a dish large enough for the meat to be in one layer (don’t stack on top of each other). Add about 1/4 inch water to the pan.
Season to your liking (may I suggest garlic, salt, pepper?) and then cover with lid or tee-pee a strip of aluminum foil over the pan.
Bake 4 hours.
Remove pan from oven, un-foil the make-shift lid or remove the actual lid, then place back into oven at 350°F for 15-20 minutes.
Enjoy!
If you’ve been missing your favorite Beef Broccoli Stir Fry since giving up eating out, learn to make it yourself. It’s really rather easy. When using grass-fed beef, the rule of thumb is to cook it low and slow, which is opposite of stir fry-high and fast. I’ll tell you my method below for keeping th ebeef tender and not over-cooked.
In a medium bowl, combine 2 tablespoons of arrowroot, 2 tablespoons of water and garlic powder. Mix until smooth. Add beef and toss.
Heat a large cast iron skillet or over medium heat. Add coconut oil or ghee. Stir-fry the beef for about 2-3 minutes or until desired doneness. Remove from pan and keep warm.
Add broccoli and onion to the pan and stir-fry for 4-5 minutes.
Return beef to the pan.
Combine tamari (or Liquid Aminos), sucanat or honey, ginger, garlic, whole thai chilies or pepper flakes and remaining arrowroot and water. Mix until smooth. Add to the pan.
Cook and stir for about 2 minutes. The sauce will thicken and coat the beef and broccoli.
Eat as is or serve over soaked or sprouted brown rice.
Click the image to see where to get a cast iron wok.