Category: beef

Thai Sliced Beef

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This recipe for Thai Sliced Beef was inspired when we made an improvisation of Matt and Stacy’s Turkey Thai Basil from their newest cookbook Real Life Paleo. We came up with it while planning to take dinner with us to their house one night last week for dinner, squats, and hottubbing under the stars. The turkey in Turkey Thai Basil recipe is designed for leftover turkey (or other meat), but we wanted to give our beef some seasoning that would compliment their recipe.

The experiment worked so well that we decided to make it again, on it’s own, and share it with you! Serve it over sautéed veggies of your choice, put in a lettuce wrap, or mix it up with Matt and Stacy’s recipe alongside Russ’ Japchae—that’s what Matt and Stacy did and they said it was awesome. Whatever you choose to do with it, we hope you enjoy our Thai Sliced Beef!

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Birria (Mexican Stew)

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As the weather cools down for us here in the DC area, my mind have moved from barbecues and light refreshing salads to more substantial meals and stews. We are huge fans of chili and pulled pork, but I wanted to expand our repertoire. Especially because I am prone to colds or falling under the weather as the seasons change, I wanted something that could help keep my sinuses clear with the help of capsaicin. (Check out the medical uses in this Wikipedia article—warning: not AIP friendly.)

For me, this is an ideal winter stew, and is much heartier than our hot and sour soup, which was my go to meal when fighting a cold up to now. We hope you’ll give it a shot, and enjoy it in a variety of ways.

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Sweet and Sour Meatballs

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This week I’m excited to share with you a recipe perfect for game-day, potluck, or holiday. Meatballs are a fun and delicious way to start off a meal or serve along other small foods during a gathering (we’re no stranger to meatballs). This time of year, between Halloween, Thanksgiving, Christmas, and football parties, we end up being a lot more social and therefore need to cook food that is easily shareable.

Our sweet and sour meatballs are great in the small 1-inch variety, but would also be good in a larger size for a more traditional entreé serving at home. They could also be cooked and kept warm in a slow cooker, rather than a skillet, if you’re planning ahead and hosting a get-together with multiple items on the menu. Whether you use buffalo and ground beef or a combination of different meats (be cautious with very lean meats so that they don’t dry out), we think you’re going to love these tangy meatballs.

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Bolognese Sauce

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As far as I was concerned in college, bolognese was nothing more than browned ground beef drowned in tomato sauce. It was quick and easy to plop on top of a plateful of spaghetti, and it tasted pretty good. It was never as good as what I got in Italian restaurants, but in all honesty I was too busy and/or lazy to figure out what I was missing.

Lately, however, I have been craving pasta and Brent suggested we learn to make bolognese. So, I did some research and found a wide variety of approaches in cookbooks and on the internet. Some of my results: the meat was not always just ground beef (some recipes even included pancetta!), some recipes included wine, and just about every recipe used a different mixture of herbs and spices. Traditionally, bolognese is named after its rumored birthplace, Bologna, Italy, and is often also called ragù alla bolognese or just simply ragù (like the commercial brand). Dating back to at least the late 18th Century, this is a hearty sauce that comes with an interesting history.

We hope you enjoy our rendition of bolognese over zoodles or other veggies!

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Tacos de Lengua (Tongue Tacos)

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Growing up, I remember my mom sharing with me the fact that when she was my age, they ate everything from the animals on the farm. She shared stories of tongue, sweetbreads, and ham hocks—and you couldn’t have paid me enough money to try them. Thankfully, with a bit of persistence from my parents to always try new things, and this crazy paleo adventure we’ve embarked on over the past two-plus years, we’ve come to eat (and love) a lot of foods that fall off the beaten path of traditional American cuisine.

Just a few weeks ago, we brought this buffalo tongue that we bought at Cibola Farms along to Russ’ house for cooking along with a day of cooking as well as photographing a few items for an upcoming project (more on that soon!). If you’ve never had tongue before, or are trying to convince a wary friend or family member, this is exactly the recipe you’ve been looking for. We hope you’ll give it a try.

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