Tag Archives: us wellness meats

Sweet Potato Beef Stew

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Oh slow cooker, how I’ve neglected you! I forgot how easy the crock pot makes my life on gym days. Nothing says happiness like coming home after a WOD a not having to make dinner. I took some spice cues from Thai Cuisine; using basil (But not Thai basil, since I couldn’t find it when I went ingredient shopping.) ginger, and lemongrass. Coconut milk added a rich creaminess, and everything really brought out the flavors in the yams.

Ingredients:

  • 2 lbs Grass Fed Beef Stew Meat
  • 2 Cans Light Coconut Milk
  • 2 stalks (3-4 inches each) Lemongrass, Chopped
  • 1 2-3 Inch peice of ginger, peeled and chopped
  • 1 tsp Cayenne
  • 2 Yams
  • 1 Large Carrot
  • 1 Vidalia Onion
  • 5-7 Basil Leaves
  • Salt, Pepper, Paprika
  • 2 tbsp ┬áCoconut Aminos
  • 2 Stalks Celery

To prepare, chop the yams, carrots, onions, and celery. Add the ingredients to the crock pot, and then add the beef and remaining ingredients. Cook on low for 8-10 Hours.

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Paleo Corned Beef and Cabbage (Home Brined)

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It’s Saint Patrick’s day weekend, and while drafts of recipes are piling up, waiting for me to finish, I thought I’d give you a heads up on a super easy corned beef and cabbage recipe. The meat is pull apart tender, and while it is not as strong as the pre-seasoned, loaded with junk, store-bought ones, it’s delicious and something your whole family can feel good about eating.

The brisket, was between 4 and 5 lbs and from US Wellness Meats and I largely followed Against All Grain‘s recipe for the brine (and instructions on cooking), though I only left mine in the brine for 2 days. Mine was a combination of

  • salt
  • cinnamon
  • allspice
  • mustard seeds
  • cloves
  • black pepper
  • juniper berries
  • bay leaves
  • ground ginger

To make the actual corned beef and cabbage, I put the brined brisket in a large stock pot. I added 1 Quart of “Cabbage Broth” that I had frozen from last time I made corned beef, so you can use water, chicken broth, vegetable broth, or anything you have on hand. I also added aboout 6-8 cups of water, enough to cover the brisket with about an inch. I added the same seasonings from above, excluding the salt and cloves. Then I covered, and brought to a boil. In the meantime, I peeled, chopped, and added 3 large carrots, 4-6 stalks of celery, 2 onions, and 5 cloves of garlic to the pot. Once it came to a boil, I lowered the heat and let it simmer 3 1/2 hours.

To finish, I cored and quartered a head of cabbage, and added it to the pot, as well as about 2 cups of extra water. I covered the pot and let it simmer about 45 minutes longer until the cabbage was soft and tender.


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