BEEF, PORK, LAMB, AND MORE
CHAPTER 4
with Caramelized Onions and Bacon
Steak Tips with Mushroom-Onion Gravy
Grilled Beef and Vegetable Kebabs
Seared Flank Steak with Chimichurri Sauce
Tuscan-Style Steaks with Garlicky Spinach
Pan-Seared Steaks with Tomato and Watercress Salad
Pepper-Crusted Venison with Béarnaise Sauce
Shredded Beef Tacos with Cabbage Slaw
Zucchini “Spaghetti” and Meatballs
Butternut Squash “Spaghetti” and Meatballs
Spicy Korean-Style Stir-Fried Beef
French Pot Roast with Mustard-Parsley Sauce
Slow-Cooker Italian-Style Pot Roast
Pomegranate-Braised Beef Short Ribs
Orange Chipotle–Glazed Pork Chops
Grilled Stuffed Pork Tenderloins
One-Pot Pork Roast with Apples and Shallots
Slow-Roasted Pork with Red Pepper Chutney
Slow-Cooker “Barbecued” Spareribs
Stir-Fried Sesame Pork and Eggplant
Greek Lamb Meatballs with Cauliflower Rice
Grilled Lamb Chops with Asparagus
Ultimate Beef Stew
Serves 6 to 8
WHY THIS RECIPE WORKS Few things are as soul-satisfying as a steaming bowl of beef stew, but many recipes rely on red wine, store-bought beef broth, potatoes, and flour as a thickener. We wanted a paleo beef stew with all the rich heartiness of traditional versions. We started with a chuck-eye roast, which turns meltingly tender with long, slow cooking. We browned half of the meat to create flavorful fond for our gravy. But without store-bought broth, we had to find a way to achieve the deeply savory flavor we expect of beef stew. We decided to create our own stock as part of the recipe. We made the base of our stock by cooking down beef bones, which gave our gravy a luxurious texture and meaty flavor, while tomato paste and porcini and cremini mushrooms contributed rounded savory flavor. To thicken our stew and create a hearty gravy, we mashed some of the cooked carrots and celery root (a great substitution for more traditional potatoes) with the soft marrow from the bones. Marrow bones (also sold as soup bones) can often be found in the freezer section of the grocery store; if using frozen bones, be sure to thaw them completely.
4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces
Kosher salt and pepper
1 tablespoon extra-virgin olive oil
1 pound cremini mushrooms, trimmed and quartered
1 large onion, halved and sliced thin
3 tablespoons tomato paste
½ ounce dried porcini mushrooms, rinsed and minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 garlic cloves, minced
4 cups water
1 pound marrow bones
5 carrots, peeled and cut into 1-inch pieces
3 bay leaves
1 celery root (14 ounces), peeled and cut into 1-inch pieces
1 tablespoon red wine vinegar
¼ cup chopped fresh parsley
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown half of beef on all sides, about 8 minutes; transfer to bowl.
2. Add cremini mushrooms, onion, and 2 teaspoons salt to fat left in pot. Cover and cook over medium heat until mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until liquid has evaporated and vegetables are lightly browned, about 5 minutes. Add tomato paste, porcini mushrooms, thyme, and garlic and cook, stirring frequently, until fragrant, about 1 minute.
3. Stir in water, scraping up any browned bits, and bring to simmer. Stir in bones, carrots, bay leaves, browned beef and any accumulated juices, and remaining beef. Partially cover pot, transfer to oven, and cook for 1 hour.
4. Stir in celery root and vinegar, partially cover, and cook in oven until beef and vegetables are tender, 1 to 1½ hours.
5. Discard bay leaves. Transfer bones to cutting board and use end of spoon to extract marrow. Transfer marrow to medium bowl and discard spent bones. Using wide, shallow spoon, skim excess fat from surface of stew.
6. Being careful of hot pot handles, transfer 1 cup of vegetables to bowl with marrow and mash with potato masher until smooth. Stir marrow mixture and parsley into stew and season with salt and pepper to taste. Serve.
Slow-Cooker Oxtail Soup
Serves 6 to 8
WHY THIS RECIPE WORKS Oxtails are prized for their richly flavored marrow, but they require a long simmering time to extract all their flavor and body. A slow cooker allows this process to occur with no supervision. To compensate for the lack of wine and store-bought broth (standard ingredients in this recipe), we browned the oxtails in a large skillet on top of the stove. This not only created flavorful fond but also rendered the fat, which we then used to brown mushrooms, onions, and aromatics. Once we transferred everything to the slow cooker, all that was left was to add the hearty vegetables that would transform our flavorful broth into oxtail soup. Since traditional potatoes weren’t an option, we tried carrots, turnips, and parsnips. Tasters found that turnips were too bitter and detracted from the oxtails’ flavor, but carrots and parsnips added some mild sweetness that nicely complemented the beefiness of the broth. After a long, slow simmer, this savory soup benefited from a fresh garnish of bright parsley. Tradition sometimes calls for placing a large oxtail in the center of each bowl, and, for an informal gathering, you can pick away at the meat and gnaw on the bones. We found this approach messy and prefer to serve the soup with shredded boneless meat. Try to buy oxtails that are approximately 2 inches thick and 2 to 4 inches in diameter; they will yield more meat for the soup. Oxtails can often be found in the freezer section of the grocery store; if using frozen oxtails, be sure to thaw them completely before using. You will need a 5½- to 7-quart slow cooker for this recipe.
4 pounds oxtails
Kosher salt and pepper
1 tablespoon extra-virgin olive oil
1 pound cremini mushrooms, trimmed and quartered
2 onions, chopped
¼ cup tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
7 cups water
3 carrots, peeled and sliced ½ inch thick
3 parsnips, peeled and cut into ¾-inch pieces
3 bay leaves
2 tablespoons chopped fresh parsley
1. Pat oxtails dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown half of oxtails on all sides, 8 to 10 minutes; transfer to large bowl. Repeat with remaining oxtails; transfer to bowl.
2. Pour off all but 2 tablespoons fat from skillet. Add mushrooms, onions, and 1 tablespoon salt, cover, and cook over medium heat until mushrooms have released their liquid, 5 to 7 minutes. Uncover and continue to cook until liquid has evaporated and vegetables are lightly browned, about 5 minutes. Add tomato paste, garlic, and thyme and cook until fragrant, about 1 minute. Stir in 1 cup water, scraping up any browned bits; transfer to slow cooker.
3. Stir carrots, parsnips, bay leaves, and remaining 6 cups water into slow cooker. Nestle browned oxtails into slow cooker along with any accumulated juices. Cover and cook until beef is fully tender and sharp knife slips easily in and out of meat, 9 to 10 hours on low or 6 to 7 hours on high.
4. Transfer oxtails to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard excess fat and bones. Discard bay leaves. Using wide, shallow spoon, skim excess fat from surface of soup.
5. Stir shredded meat into soup and let sit until heated through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.
Bison Chili
Serves 6 to 8
WHY THIS RECIPE WORKS While ground beef chili recipes are a dime a dozen, we decided that a chili made with ground bison would be a great way to incorporate a different protein into the paleo meal rotation. Bison has a much lower fat content than ground beef—about 2 percent compared to about 10 percent—which meant that we couldn’t treat it like beef. To build flavor, we tried browning all of the meat before adding any liquid, but we found that the finished texture was a bit dry and grainy. Instead, we sautéed only half of the meat and added the rest in small pieces after the chili had simmered for an hour. The meat added at the beginning melted into the sauce, giving it a rich, meaty flavor, while the pieces added later stayed moist and tender. Next, we turned our attention to finding an alternative for the canned tomatoes that make up the backbone of many a chili recipe. Although some chili recipes forgo the tomatoes for a hearty, meat-based version, tasters thought that tomatoes provided balanced flavor. We pulsed a full 3 pounds of fresh tomatoes in a food processor to approximate canned diced tomatoes, and tomato paste provided a deep, cooked tomato flavor. Next, since beans weren’t an option, we focused on additional veggies to round out our chili. Tasters liked red bell pepper and sweet potatoes for their bright and sweet notes that complemented the heat of the chili. Adding the sweet potatoes halfway through cooking ensured that they softened nicely but didn’t fall apart. The sweet potatoes also absorbed some liquid and released a small amount of starch, giving the chili a hearty, thick consistency. You can substitute 90 percent lean ground beef for the bison. Serve with lime wedges, fresh cilantro, sliced scallions, minced onion, and/or diced avocado.
3 tablespoons chili powder
1 tablespoon ground cumin
Kosher salt and pepper
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
⅛ teaspoon cayenne pepper
3 pounds tomatoes, cored and chopped
2 tablespoons extra-virgin olive oil
2 onions, chopped fine
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
¼ cup tomato paste
6 garlic cloves, minced
2 pounds ground bison
1 cup water, plus extra as needed
1 pound sweet potatoes, peeled and cut into ½-inch pieces
1. Combine chili powder, cumin, 1 tablespoon salt, coriander, pepper flakes, oregano, and cayenne in bowl. Process tomatoes in food processor until smooth, about 30 seconds; set aside.
2. Heat oil in Dutch oven over medium heat until shimmering. Add onions and bell pepper and cook until softened, 8 to 10 minutes. Stir in spice mixture, tomato paste, and garlic and cook until fragrant, about 2 minutes.
3. Increase heat to medium-high, add half of ground bison, and cook, breaking up meat with wooden spoon, until no longer pink, 3 to 5 minutes. Stir in processed tomatoes and water and bring to simmer. Reduce heat to medium-low, cover, and simmer gently, stirring occasionally, for 1 hour.
4. Stir in sweet potatoes. Pat remaining ground bison together into ball, then pinch off teaspoon-size pieces of meat and stir into chili. Cover and continue to cook, stirring occasionally, until potatoes and bison are tender, about 45 minutes. (If chili begins to stick to bottom of pot or looks too thick, stir in extra water as needed.) Season with salt and pepper to taste. Serve.
Ultimate Burgers
Serves 4
WHY THIS RECIPE WORKS We wanted to develop a recipe for perfectly tender, juicy burgers. But we faced a challenge: The quality of store-bought ground beef can be unreliable. We decided to “grind” our own grass-fed meat, and tested several different cuts; sirloin steak tips worked best. We cut the steak tips into small chunks and froze the pieces briefly before grinding them in the food processor. Freezing ensured that we ended up with distinct pieces of meat, not paste. Since the fat content of the meat varied widely from batch to batch, we trimmed the meat and then added a set amount of fat to ensure uniform results every time. We tested a variety of fats including ghee, coconut oil, olive oil, and rendered bacon fat. Melted ghee worked best: It solidified when it came into contact with the cold meat, creating small particles of fat throughout the patties. This improved the flavor and juiciness of the naturally lean meat. Finally, to make sure that our burgers were perfectly cooked, we seared them in a skillet using more ghee as our cooking medium. Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. When stirring the ghee, salt, and pepper into the ground meat and shaping the patties, do not overwork the meat or the burgers will become dense. We like these burgers cooked to medium-rare, but if you prefer them more or less done, see our guidelines. Serve in Paleo Sandwich Rolls, pictured, or lettuce leaves with your favorite toppings.
1½ pounds sirloin steak tips, trimmed and cut into ½-inch pieces
2 tablespoons plus 1 teaspoon ghee, melted and cooled
Kosher salt and pepper
1. Place beef pieces on rimmed baking sheet in single layer. Freeze until meat is very firm and starting to harden around edges but still pliable, about 35 minutes.
2. Place one-quarter of meat in food processor and pulse until finely ground into rice grain–size pieces (about ⅓2 inch), 15 to 20 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet. Repeat grinding with remaining meat in 3 batches. Spread mixture over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
3. Drizzle 2 tablespoons melted ghee over ground meat and sprinkle with 1½ teaspoons salt and 1 teaspoon pepper. Gently toss meat with fork to combine. Divide meat into 4 balls. Toss each between your hands until uniformly but lightly packed. Gently flatten into patties ¾ inch thick and about 4½ inches in diameter.
4. Season 1 side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Heat remaining 1 teaspoon ghee in 12-inch skillet over high heat until just smoking. Using spatula, transfer burgers to skillet and cook, without moving them, for 3 minutes. Using spatula, flip burgers and continue to cook until burgers register 120 to 125 degrees (for medium-rare), about 3 minutes. Transfer burgers to plate and let rest for 5 minutes. Serve.
VARIATION
Ultimate Burgers with Caramelized Onions and Bacon
Cook 4 strips coarsely chopped bacon in medium saucepan over medium heat until fat is rendered, 3 to 5 minutes. Add 2 thinly sliced onions and ½ teaspoon minced fresh thyme, cover, and cook until onions are softened, about 5 minutes. Uncover and cook until onions are lightly browned and bacon is crisp, about 15 minutes. Stir in 1 tablespoon sherry vinegar and 1 tablespoon water, scraping up browned bits. Season with salt and pepper to taste. Serve topping with burgers.
Steak Tips with Mushroom-Onion Gravy
Steak Tips with Mushroom-Onion Gravy
Serves 4
WHY THIS RECIPE WORKS Steak tips smothered in a savory, hearty mushroom and onion gravy are undeniably appealing, but making a paleo version required some problem solving: The gravy is usually thickened with flour and relies on store-bought beef broth for extra savory depth. We started by browning the beef to boost its flavor and create fond, then we removed it from the skillet and browned the mushrooms and onion so they could pick up all the savory browned bits from the pan. Since beef broth was not an option, we used water instead and enhanced the savory flavor of the dish by adding tomato paste and dried porcini mushrooms. The porcinis also intensified the mushroom flavor in our gravy. We also added minced garlic and woodsy thyme for a rounded, aromatic backbone. Although this gravy tasted good, it was still too thin. To thicken it without muddying the flavor we had worked so hard to create, we decided to puree some of the mushroom-onion mixture in a blender. We stirred the puree back into the pan to give our gravy a thick, rich consistency. Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. To ensure uniform pieces, we prefer to purchase whole steaks and cut them ourselves. We like these steak tips cooked to medium, but if you prefer them more or less done, see our guidelines. Serve with Celery Root Puree.
1½ pounds sirloin steak tips, trimmed and cut into 1½-inch pieces
Kosher salt and pepper
2 tablespoons extra-virgin olive oil
1 pound white mushrooms, trimmed and sliced thin
1 large onion, chopped
¼ ounce dried porcini mushrooms, rinsed and minced
1 tablespoon tomato paste
2 garlic cloves, minced
½ teaspoon minced fresh thyme or ⅛ teaspoon dried
1¾ cups water, plus extra as needed
1 tablespoon minced fresh parsley
1. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown beef on all sides, about 8 minutes; transfer to plate.
2. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add white mushrooms, onion, 1½ teaspoons salt, and ¼ teaspoon pepper. Cover and cook until mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until liquid has evaporated and vegetables are lightly browned, about 5 minutes. Stir in porcini mushrooms, tomato paste, garlic, and thyme and cook until fragrant, about 1 minute. Stir in 1 cup water, scraping up any browned bits.
3. Process ¾ cup of mushroom mixture and remaining ¾ cup water in blender until smooth, about 30 seconds. Stir processed mushroom mixture into skillet and bring to simmer over medium heat. Stir in browned beef and any accumulated juices and cook, stirring occasionally, until meat registers 130 to 135 degrees (for medium), 3 to 5 minutes. Adjust sauce consistency with extra hot water as needed. Stir in parsley and season with salt and pepper to taste. Serve.
Grilled Beef and Vegetable Kebabs
Grilled Beef and Vegetable Kebabs
Serves 4
WHY THIS RECIPE WORKS Grilled kebabs are a natural fit for the paleo diet—juicy pieces of meat and crisp-tender vegetables make for a flavorful complete meal. But most kebab recipes call for stringing the meat and vegetables on skewers together, resulting in uneven cooking. We solved this problem by cooking the meat and vegetables on separate skewers, allowing us to cook each element to perfection. Beefy steak tips worked great on the grill, and a punchy marinade ensured tender and flavorful meat. Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. To ensure uniform pieces, we prefer to purchase whole steaks and cut them ourselves. If you have long, thin pieces of meat, roll or fold them into approximate 2-inch pieces. We like these steak tips cooked to medium-rare, but if you prefer them more or less done, see our guidelines. You will need six 12-inch metal skewers for this recipe.
MARINADE
1 onion, chopped
⅓ cup water
⅓ cup extra-virgin olive oil
3 tablespoons tomato paste
6 garlic cloves, minced
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
2 teaspoons grated lemon zest
1 teaspoon honey
¾ teaspoon pepper
BEEF AND VEGETABLES
2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces
1 zucchini, halved lengthwise and sliced 1 inch thick
1 large red or green bell pepper, stemmed, seeded, and cut into 1½-inch pieces
1 large red onion, cut into 1-inch pieces, 3 layers thick
1. FOR THE MARINADE: Process all ingredients in blender until smooth, about 45 seconds. Set aside ¾ cup marinade separately for vegetables.
2. FOR THE BEEF AND VEGETABLES: Combine remaining marinade and beef in 1-gallon zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate for at least 1 hour or up to 2 hours, flipping bag every 30 minutes. Gently combine zucchini, bell pepper, and onion with reserved marinade in bowl. Cover and let sit at room temperature for at least 30 minutes.
3. Remove beef from bag, pat dry with paper towels, and thread tightly onto two 12-inch metal skewers. Thread vegetables in alternating order onto four 12-inch metal skewers.
4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over center of grill, leaving 2-inch gap between grill wall and charcoal. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-low.
5. Clean and oil cooking grate. Place beef skewers on grill (directly over coals if using charcoal or over hotter side of grill if using gas). Place vegetable skewers on cooler side(s) of grill (near edge of coals if using charcoal). Cook (covered if using gas), turning as needed, until beef is well browned and registers 120 to 125 degrees (for medium-rare), 12 to 16 minutes.
6. Transfer beef skewers to platter; tent with aluminum foil. Continue cooking vegetable skewers until tender and lightly charred, about 5 minutes. Serve.
Spicy Thai Grilled Beef Salad
Serves 4
WHY THIS RECIPE WORKS This bold-flavored salad brings Thai cuisine’s five signature flavor elements—hot, sour, salty, sweet, and bitter—into balance, making for a light but satisfying dish. But many versions rely on nonpaleo ingredients like brown sugar, soy sauce, and rice, so we set out to create a paleo version. We tested a wide variety of cuts and landed on flank steak as our winner for its uniform shape, moderate price, and decent tenderness. Marinating the steak was unnecessary, since the dressing provided plenty of flavor after cooking. We grilled the steak over a half-grill fire, which concentrates the heat and allows the steak to char quickly before the interior can overcook. When creating our dressing, we needed to include sour, salty, sweet, and spicy elements to provide a counterpoint to the subtly bitter char of the meat. Lime juice, fish sauce, and honey fulfilled the sour, salty, and sweet notes. For our spicy element, a fresh Thai chile added a fruity, fiery hit to each bite, and some toasted cayenne pepper and paprika provided complexity. The salad is traditionally served with rice, but we decided to spread the salad on a bed of sliced cucumbers for a fresh, paleo-friendly presentation. If a fresh Thai chile is unavailable, substitute half of a serrano chile. This dish is traditionally quite spicy, but if you prefer a less spicy dish you can leave out the chile. We like this steak cooked to medium-rare, but if you prefer it more or less done, see our guidelines. Be sure to slice the cooked steak thin against the grain; otherwise, the meat will be tough and rubbery.
1 teaspoon paprika
1 teaspoon cayenne pepper
3 tablespoons lime juice (2 limes)
2 tablespoons fish sauce
2 tablespoons water
1 teaspoon honey
1 (1½- to 2-pound) flank steak, trimmed
Kosher salt and pepper
1½ cups fresh mint leaves, torn
1½ cups fresh cilantro leaves
4 shallots, sliced thin
1 Thai chile, stemmed and sliced thin into rounds
1 seedless English cucumber, sliced ¼ inch thick on bias
1. Toast paprika and cayenne in 8-inch skillet over medium heat, stirring frequently, until fragrant, about 1 minute; transfer to bowl.
2. In large bowl, whisk lime juice, fish sauce, water, honey, and ¼ teaspoon toasted paprika mixture; set aside. Pat steak dry with paper towels and season with salt and pepper.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
4. Clean and oil cooking grate. Place steak on hotter side of grill. Cook (covered if using gas), turning as needed, until lightly charred on both sides and meat registers 120 to 125 degrees, 8 to 12 minutes.
5. Transfer steak to cutting board, tent with aluminum foil, and let rest for 5 to 10 minutes. Slice steak thin against grain, then transfer to bowl with lime juice mixture. Add mint, cilantro, shallots, and Thai chile and toss to combine. Line serving platter with cucumber slices and arrange steak mixture on top. Serve, passing remaining toasted paprika mixture separately.
Seared Flank Steak with Chimichurri Sauce
Seared Flank Steak with Chimichurri Sauce
Serves 4
WHY THIS RECIPE WORKS Topping a well-caramelized flank steak with a fresh herb sauce makes for a quick, easy, and impressive dinner. Flank steak is prized for its beefy flavor, but as a relatively thin cut it doesn’t need very long to cook, and can be tough if not properly prepared. To make sure that the meat turned out tender, we heated oil in a skillet until it was smoking. The high heat created a flavorful browned crust on the exterior of the steak, and by the time both sides were well seared the center was approaching the right temperature. We rested the steak after cooking to allow the residual heat to continue cooking the meat to the perfect doneness. To ensure that the steak remained tender and juicy, we cut it against the grain into thin slices. Finally, all we needed was the perfect condiment to accompany this simple steak. Chimichurri sauce, a traditional Argentinian herb-based sauce, came to mind. The sharp, grassy flavors of the sauce were the perfect complement to the rich beefiness of the flank steak. Parsley, cilantro, oregano, garlic, red wine vinegar, red pepper flakes, and salt came together in a fruity extra-virgin olive oil. We like this steak cooked to medium-rare, but if you prefer it more or less done, see our guidelines below. Be sure to slice the cooked steak thin against the grain; otherwise, the meat will be tough and rubbery.
¼ cup hot water
2 teaspoons dried oregano
Kosher salt and pepper
1⅓ cups fresh parsley leaves
⅔ cup fresh cilantro leaves
6 garlic cloves, minced
½ teaspoon red pepper flakes
¼ cup red wine vinegar
½ cup plus 1 tablespoon extra-virgin olive oil
1 (1½- to 2-pound) flank steak, trimmed
1. Combine water, oregano, and 2 teaspoons salt in small bowl and let sit until oregano is softened, about 15 minutes. Pulse parsley, cilantro, garlic, and pepper flakes in food processor until coarsely chopped, about 10 pulses. Add water mixture and vinegar and pulse to combine. Transfer herb mixture to medium bowl and whisk in ½ cup oil until combined. Cover and let sit at room temperature for 1 hour.
2. Pat steak dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook steak, turning as needed, until well browned on both sides and meat registers 120 to 125 degrees (for medium-rare), 8 to 12 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Slice steak thin against grain. Whisk sauce to recombine and serve with steak.
Note that the temperature will rise 5 to 10 degrees after resting.
| TYPE OF MEAT | COOK UNTIL IT REGISTERS |
| Beef, Lamb, and Venison | |
| Rare | 115°–120° |
| Medium-Rare | 120°–125° |
| Medium | 130°–135° |
| Medium-Well | 140°–145° |
| Well-Done | 150°–155° |
| Pork | |
| Chops and Tenderloin | 145° |
| Loin Roasts | 140° |
Tuscan-Style Steaks with Garlicky Spinach
Tuscan-Style Steaks with Garlicky Spinach
Serves 4
WHY THIS RECIPE WORKS What could be more suited to a paleo diet than a perfectly cooked, thick, juicy steak? We decided to develop a recipe that would not only produce a beautiful steak, but also a flavorful side dish. We took a cue from a simple and flavorful Italian preparation, in which steak is seasoned with olive oil and lemon, and decided to pair it with garlicky spinach. To keep things streamlined, we used just one skillet. We perfumed the meat with subtle garlic flavor by rubbing the steaks with a garlic clove; cooking over medium-high heat produced a well-browned crust and a medium-rare interior. Parcooking the spinach in the microwave helped rid it of excess liquid. If you don’t have a microwave-safe bowl large enough to accommodate the entire amount of spinach, cook it in a smaller bowl in two batches; reduce the amount of water to 2 tablespoons per batch and the cooking time for each batch to about 1½ minutes. We like these steaks cooked to medium-rare, but if you prefer them more or less done, see our guidelines.
18 ounces (18 cups) baby spinach
2 (1¾-pound) porterhouse or T-bone steaks, 1 to 1½ inches thick, trimmed
5 garlic cloves (1 halved, 4 sliced thin)
Kosher salt and pepper
¼ cup extra-virgin olive oil
¼ teaspoon red pepper flakes
Lemon wedges
1. Microwave spinach and ¼ cup water in covered bowl, stirring occasionally, until spinach is beginning to wilt and has decreased in volume by half, about 4 minutes. Remove bowl from microwave and keep covered for 1 minute. Carefully uncover spinach, allowing steam to escape away from you, and transfer to colander. Squeeze spinach between tongs to release excess liquid; set aside.
2. Pat steaks dry with paper towels, rub halved garlic clove over bone and meat on each side, and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Place steaks in skillet and cook, without moving, until well browned on first side, 5 to 7 minutes. Flip steaks, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 5 to 12 minutes. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest for 10 minutes.
3. Meanwhile, cook 1 tablespoon oil, pepper flakes, and sliced garlic in now-empty skillet over medium heat until fragrant, about 2 minutes. Add spinach and cook until heated through, about 2 minutes. Season with salt and pepper to taste.
4. Cut strip and tenderloin pieces off bones, then slice each piece crosswise into ¼-inch-thick slices. Transfer steak to serving platter and drizzle with remaining 2 tablespoons oil. Serve with spinach and lemon wedges.
1. After meat has rested, cut along bone to remove large top loin, or strip, section.
2. Cut smaller tenderloin section off bone. Cut each large piece crosswise into ¼-inch-thick slices for serving.
Pan-Seared Steaks with Tomato and Watercress Salad
Pan-Seared Steaks with Tomato and Watercress Salad
Serves 4
WHY THIS RECIPE WORKS A well-caramelized exterior is key for great steak, but developing this flavorful crust indoors can be difficult. To ensure the best results, we relied on a threefold method. First, we made sure to use a very hot pan; we found that cooking the steaks in a pan that wasn’t properly preheated caused the interior of the steaks to overcook before the exteriors developed a crust. We also made sure to pat the steaks dry before cooking, since excess moisture caused them to steam instead of brown. Finally, we used a 12-inch skillet to ensure that the steaks had enough room in the pan—crowding them in a smaller skillet resulted in subpar caramelization. With our indoor cooking method perfected, we decided to develop a fresh, flavorful accompaniment. Colorful, juicy cherry tomatoes and peppery watercress made a perfect base for a simple salad. Sliced red onion gave the salad some bite, and a bit of good olive oil and balsamic vinegar brought everything together. We found that it was important to wait until the steaks were resting to assemble the salad; once dressed, the tomatoes started to release their juices, wilting the delicate watercress and diluting the flavor of the salad. You can substitute strip steaks or rib-eye steaks for the top sirloin. We like these steaks cooked to medium-rare, but if you prefer them more or less done, see our guidelines.
2 (1-pound) boneless top sirloin steaks, 1½ inches thick, trimmed
Kosher salt and pepper
3 tablespoons extra-virgin olive oil
1½ pounds cherry tomatoes, halved
½ small red onion, sliced thin
2 ounces (2 cups) watercress
1 tablespoon balsamic vinegar
1. Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Place steaks in skillet and cook, without moving, until well browned on first side, 5 to 7 minutes. Flip steaks, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 5 to 10 minutes. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest for 10 minutes.
2. Meanwhile, combine tomatoes, onion, and watercress in bowl. Drizzle with vinegar and remaining 2 tablespoons oil and toss to coat. Season with salt and pepper to taste. Slice steaks into ¼-inch-thick slices and serve with salad.
Pepper-Crusted Venison with Béarnaise Sauce
Pepper-Crusted Venison with Béarnaise Sauce
Serves 4
WHY THIS RECIPE WORKS To expand our paleo menu options, we decided to develop a recipe for venison loin steaks, which are extremely tender and lean. A peppercorn crust allowed the prized cut to shine. We mellowed the peppercorns’ heat by simmering them in olive oil, then made a paste from the cooked cracked peppercorns, salt, and oil and pressed it onto the exterior of the steaks. To ensure that the meat was perfectly cooked, we started by searing the steaks in a skillet to form a crunchy crust. We then let them finish cooking in a hot oven on a preheated baking sheet, which ensured that the steaks cooked evenly. A classic béarnaise made an impressive accompaniment to our steaks. In its most traditional form, creamy béarnaise relies on clarified butter, so ghee was a natural choice. Making our béarnaise in a blender kept the process streamlined and simple. You can substitute beef tenderloin steaks for the venison steaks. This recipe is fairly spicy. If you prefer a very mild pepper flavor, drain the cooled peppercorns in a fine-mesh strainer in step 1, toss them with 5 tablespoons of fresh oil, add the salt, and proceed. We like these steaks cooked to medium-rare, but if you prefer them more or less done, see our guidelines. When making the sauce, make sure that the ghee is still hot (about 180 degrees) so that the egg yolks cook sufficiently.
STEAKS
¼ cup black peppercorns, cracked
6 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
4 (8-ounce) center-cut venison loin steaks, trimmed
BÉARNAISE SAUCE
½ cup white wine vinegar
2 sprigs fresh tarragon, plus 1½ tablespoons minced
1 shallot, sliced thin
2 large egg yolks
1½ teaspoons lemon juice
Kosher salt and pepper
10 tablespoons ghee, melted and still hot
1. FOR THE STEAKS: Cook peppercorns and 5 tablespoons oil in 12-inch skillet over low heat until fragrant, 2 to 4 minutes; transfer to bowl, stir in salt, and let cool to room temperature.
2. Coat steaks with peppercorn mixture, pressing gently to adhere. Pat steaks to uniform 1½ inches thick and tie with kitchen twine around equator; let sit at room temperature for 1 hour.
3. Meanwhile, adjust oven rack to middle position, place baking sheet on oven rack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Place steaks in skillet and cook until well browned and crusty, about 3 minutes per side.
4. Transfer steaks to hot sheet in oven and roast until meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes. Transfer steaks to platter and discard twine; let rest while making sauce.
5. FOR THE BÉARNAISE SAUCE: Wipe skillet clean with paper towels. Bring vinegar, tarragon sprigs, and shallot to simmer in skillet over medium heat and cook until vinegar is reduced to about 2 tablespoons, 5 to 7 minutes. Discard shallot and tarragon sprigs.
6. Process egg yolks, lemon juice, ¼ teaspoon salt, and vinegar mixture in blender until frothy, about 10 seconds. With blender running, slowly drizzle in hot melted ghee until fully emulsified, about 1½ minutes. Adjust sauce consistency with hot water as needed, 1 teaspoon at a time, until sauce slowly drips from spoon. Stir in minced tarragon and season with salt and pepper to taste. Serve.
Shredded Beef Tacos with Cabbage Slaw
Shredded Beef Tacos with Cabbage Slaw
Serves 4 to 6
WHY THIS RECIPE WORKS Robust, flavorful shredded beef tacos are a Mexican food favorite. But to make a paleo version, we would have to eliminate the canned tomatoes, store-bought broth, and beer used in the sauce, and ensure that our beef was flavorful enough to work without any cheese, sour cream, or other nonpaleo taco toppings. We started with collagen-rich chuck-eye roast and braised it gently in a covered Dutch oven. To achieve plenty of flavorful browning without having to sear the meat, we raised the beef out of the braising liquid by resting it on onion rounds. Next, we built a bold braising liquid with tomato paste, ancho chiles, and plenty of spices. The potently flavored liquid infused the beef with big flavor, and it pulled double duty as a base for our sauce—once the beef had finished cooking, we pureed the cooking liquid into a sauce with a smooth, luxurious consistency. A bright, tangy, and lightly spicy cabbage slaw provided a nice counterbalance to the rich meat.
2 cups water, plus extra as needed
1¼ cups cider vinegar
4 teaspoons dried oregano
Kosher salt and pepper
4 cups shredded green cabbage
2 large carrots, peeled and shredded
1 jalapeño chile, stemmed, seeded, and minced
4 dried ancho chiles, stemmed, seeded, and torn into ½-inch pieces (1 cup)
3 tablespoons tomato paste
6 garlic cloves, lightly crushed and peeled
1 tablespoon ground cumin
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
3 bay leaves
1 large onion, sliced into ½-inch-thick rounds
2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 2-inch pieces
1 cup chopped fresh cilantro
12 (6-inch) Paleo Wraps, warmed
Lime wedges
1. Whisk ½ cup water, ¾ cup vinegar, 1 teaspoon oregano, and 1 tablespoon salt together in large bowl until salt is dissolved. Add cabbage, carrot, and jalapeño and toss to combine. Cover and refrigerate until ready to serve. (Slaw can be refrigerated for up to 24 hours.)
2. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine anchos, tomato paste, garlic, cumin, cinnamon, cloves, bay leaves, 1 tablespoon salt, ½ teaspoon pepper, remaining 1½ cups water, remaining ½ cup vinegar, and remaining 1 tablespoon oregano in Dutch oven. Arrange onion rounds in single layer on bottom of pot. Place beef on top of onion rounds in single layer.
3. Fit large piece of aluminum foil over pot, pressing to seal, then cover tightly with lid. Transfer pot to oven and cook until meat is well browned and tender, 2½ to 3 hours.
4. Using slotted spoon, transfer beef to large bowl and cover. Being careful of hot pot handles, strain cooking liquid through fine-mesh strainer into 2-cup liquid measuring cup (do not wash pot). Discard onion rounds and bay leaves, then transfer remaining solids to blender. Using wide, shallow spoon, skim excess fat from surface of liquid. Add water as needed to equal 1 cup. Add liquid to blender with solids and process until smooth, about 2 minutes; transfer to now-empty pot.
5. Using 2 forks, shred beef into bite-size pieces, discarding excess fat. Bring sauce to simmer over medium heat. Stir in shredded beef and season with salt to taste. Drain slaw and stir in cilantro. Serve shredded beef with warm wraps, slaw, and lime wedges.
Zucchini “Spaghetti” and Meatballs
Zucchini “Spaghetti” and Meatballs
Serves 4
WHY THIS RECIPE WORKS Recipes for spaghetti and meatballs are fraught with nonpaleo ingredients: pasta, canned tomato sauce, bread, milk, and cheese. To devise a paleo-friendly version of this dish, we needed to successfully replace the wheat pasta, bind the meatballs, and make a hearty sauce out of fresh tomatoes. First, we tackled the meatballs. In the test kitchen, we often use a panade in meatball and meatloaf recipes to help the ground meat stay moist and hold its shape. A panade is a mixture of starch and liquid—most commonly white bread and whole milk, two nonstarters on the paleo diet. We tried making meatballs without a panade, but as expected, they turned out tough and rubbery. We tested our way through a number of binding and tenderizing options, including almond flour, coconut flour, gelatin, and boiled, pureed cashews. Coconut flour and gelatin left our meatballs spongy, but the cashew puree worked perfectly—its neutral flavor wasn’t noticeable, and it helped the meatballs stay together and kept the meat tender. Cooking the aromatics all at once and dividing them between the meatballs and the sauce saved time and ensured that the finished dish was consistently seasoned. We found that using ripe, flavorful tomatoes was essential to the sauce’s success; we processed the tomatoes in the food processor to achieve a near-smooth consistency. To fortify our sauce, we used the fat left in the skillet from our meatballs to brown the aromatics and some tomato paste, which gave our sauce good body and depth. We then braised the meatballs in the sauce, allowing the sauce to pick up more meaty flavor. With our sauce and meatballs done, all we needed was to find the perfect substitute for spaghetti. We tested a variety of vegetables, but tasters liked spiralized zucchini for its ability to be twirled around a fork like real spaghetti. Roasting the noodles rid them of excess moisture and ensured that our sauce didn’t become watered down. If possible, use smaller, in-season zucchini, which have thinner skins and less seeds. For more information on spiralizing, see here. This recipe calls for a 12-inch nonstick skillet; however, a well-seasoned cast-iron skillet can be used instead.
¼ cup raw cashews
3 tablespoons extra-virgin olive oil
2 onions, chopped fine
6 garlic cloves, minced
1 tablespoon dried oregano
¼ teaspoon red pepper flakes
¼ cup plus 2 tablespoons chopped fresh basil
1 large egg
Kosher salt and pepper
1 pound 85 percent lean ground beef
2 pounds tomatoes, cored and chopped
¼ cup tomato paste
3 pounds zucchini or yellow summer squash, trimmed
1. Bring 4 cups water to boil in medium saucepan over medium-high heat. Add cashews and cook until softened, about 15 minutes. Drain and rinse well.
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions and cook until softened and lightly browned, 8 to 10 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to bowl and set aside.
3. Process remaining onion mixture, boiled cashews, ¼ cup basil, egg, and 1½ teaspoons salt in food processor to fine paste, about 1 minute, scraping down sides of bowl as needed; transfer to large bowl. Add ground beef and knead with your hands until well combined. Pinch off and roll mixture into 1½-inch meatballs (you should have 12 meatballs).
4. Process tomatoes in clean, dry workbowl until smooth, about 30 seconds. Heat 1 tablespoon oil in now-empty skillet over medium heat until just smoking. Brown meatballs on all sides, about 10 minutes; transfer to plate.
5. Add reserved onion mixture and tomato paste to fat left in skillet and cook over medium heat until tomato paste begins to brown, about 1 minute. Stir in processed tomatoes, bring to simmer, and cook until sauce is thickened, about 20 minutes.
6. Return browned meatballs and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer gently until meatballs are cooked through, about 10 minutes. Adjust sauce consistency with hot water as needed. Stir in remaining 2 tablespoons basil and season with salt and pepper to taste. (Sauce and meatballs can be refrigerated for up to 3 days or frozen for up to 1 month; gently reheat before serving.)
7. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Using spiralizer, cut zucchini into ⅛-inch-thick noodles, then cut noodles into 12-inch lengths. Toss zucchini with 1 teaspoon salt, ½ teaspoon pepper, and remaining 1 tablespoon oil on rimmed baking sheet and roast until tender, 20 to 25 minutes. Transfer zucchini to colander and shake to remove any excess liquid. Transfer zucchini to large serving bowl, add several spoonfuls of sauce (without meatballs), and gently toss to combine. Serve zucchini with remaining sauce and meatballs.
VARIATION
Butternut Squash “Spaghetti” and Meatballs
This recipe uses only the solid necks of the squash. Reserve the bulbs for another use. Cooked squash noodles will be delicate and may break when transferring to serving platter.
Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads from 2 (3-pound) butternut squashes. Trim off top of squash and cut squash in half where narrow neck and wide curved base meet; reserve squash bases for another use. Using spiralizer, cut squash necks into ⅛-inch-thick noodles, then cut noodles into 12-inch lengths (you should have 14 cups). Substitute squash noodles for zucchini noodles in step 7, covering tightly with aluminum foil for first 15 minutes of roasting; do not drain in colander. Gently transfer squash to serving platter and top with meatballs and several spoonfuls of sauce (do not toss). Serve with remaining sauce.
For tender paleo meatballs, we bind them with boiled, pureed cashews instead of bread crumbs and milk.
1. Cook cashews in boiling water until softened. Process cooked cashews with sautéed aromatics, basil, egg, and salt to fine paste. This paste incorporates easily into ground meat.
2. Add ground beef to cashew paste and knead until combined. Pinch off and roll mixture into 1½-inch meatballs, then brown meatballs to enhance meaty, savory flavor.
3. Once tomato sauce has thickened, return browned meatballs to sauce and continue to simmer. This allows meatballs to gently cook through and contribute meaty flavor to sauce.
Shepherd’s Pie
Serves 4 to 6
WHY THIS RECIPE WORKS Old-fashioned shepherd’s pie traditionally consists of a meat-and-gravy base topped with fluffy mashed potatoes. But the flour-thickened gravy and the potato topping mean that most recipes aren’t paleo. We set out to make a paleo-friendly version that was as hearty as the original, and, to streamline the often arduous cooking process, we decided to make our pie in a skillet. Ground beef made an easy, meaty base for our pie; it cooked in less than half the time required by bigger chunks and needed no butchering. Because searing ground meat turns it pebbly, we ensured that the meat stayed tender by skipping the browning and simmering the meat right in the gravy. But in most recipes, browning does more than just parcook the meat—it also provides savory depth. We found that we could achieve the flavor we were after by browning onions, mushrooms, and tomato paste instead, creating a rich fond. We deglazed the pan with beef broth for even more savory flavor. But without the flour, the sauce was thin—not the satisfying, luxurious gravy we expect in shepherd’s pie. We tried thickening it with arrowroot and tapioca flours, but they turned the gravy gloppy. We decided instead to stir some of the pureed vegetable topping into the filling to thicken it naturally—but first, we needed to figure out what the topping would be. We tested a variety of vegetables; tasters found the distinct flavor of sweet potatoes too overwhelming, while celery root turned a little too gluey. Neutral-tasting cauliflower worked perfectly: We browned it briefly to bring out some savory notes, then steamed it and processed it to a smooth consistency. Just half a cup of the puree thickened the filling beautifully. We stirred a beaten egg into the remaining puree to give it some heft and to help it hold up on top of the pie. Don’t use ground beef that’s less than 90 percent lean or the dish will be greasy. We prefer to use homemade beef broth; however, you can substitute your favorite store-bought broth. You will need a 10-inch broiler-safe skillet for this recipe.
3 tablespoons ghee
1 head cauliflower (2½ pounds), cored and cut into ½-inch pieces (8 cups)
Kosher salt and pepper
1 large egg, lightly beaten
3 tablespoons minced fresh chives
4 ounces cremini mushrooms, trimmed and chopped
1 onion, chopped fine
2 tablespoons tomato paste
¼ ounce dried porcini mushrooms, rinsed and minced
2 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1¼ cups Paleo Beef Broth
2 carrots, peeled and chopped
1½ pounds 90 percent lean ground beef
1. Heat 2 tablespoons ghee in large saucepan over medium-low heat until shimmering. Add cauliflower and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Stir in ½ cup water and 1 teaspoon salt, cover, and cook until cauliflower falls apart easily when poked with fork, about 10 minutes. Off heat, remove lid and allow steam to escape for 2 minutes.
2. Process cauliflower in food processor until smooth, about 45 seconds. Measure out and reserve ½ cup processed cauliflower for filling. Transfer remaining cauliflower to large bowl and stir in beaten egg and chives; set aside.
3. Heat remaining 1 tablespoon ghee in 10-inch broiler-safe skillet over medium heat until shimmering. Add cremini mushrooms, onion, 1 teaspoon salt, and ¼ teaspoon pepper and cook until softened and lightly browned, 8 to 10 minutes. Stir in tomato paste, porcini mushrooms, garlic, and thyme and cook until fragrant, about 1 minute. Stir in broth and carrots, scraping up any browned bits.
4. Reduce heat to medium-low, add ground beef in 2-inch chunks, and bring to gentle simmer. Cover and cook until beef is cooked through, 10 to 12 minutes, stirring and breaking up meat chunks with 2 forks halfway through cooking. Off heat, stir in reserved processed cauliflower and season with salt and pepper to taste.
5. Adjust oven rack 5 inches from broiler element and heat broiler. Transfer cauliflower/chive mixture to 1-gallon zipper-lock bag and snip off 1 corner to create 1-inch opening. Pipe mixture in even layer over filling, making sure to cover entire surface. Smooth mixture with back of spoon, then use tines of fork to make ridges over surface. Place skillet on rimmed baking sheet and broil until topping is golden brown and crusty and filling is bubbly, 10 to 15 minutes. Let cool for 10 minutes before serving.
Since potatoes are not included in the paleo diet, we make a smooth, creamy, and flavorful Shepherd’s Pie topping using cauliflower.
1. Lightly brown cauliflower in ghee to bring out its nutty flavor, then stir in water and let steam. Off heat, remove lid and allow steam to escape so cauliflower puree does not become watered down.
2. Puree cauliflower in food processor until smooth. Set aside ½ cup for filling; transfer remaining puree to bowl and stir in beaten egg to give puree more structure.
3. Transfer cauliflower mixture to 1-gallon zipper-lock bag and snip off 1 corner. Pipe mixture over filling in even layer. Smooth with back of spoon, then make decorative ridges with fork before broiling.
Spicy Korean-Style Stir-Fried Beef
Spicy Korean-Style Stir-Fried Beef
Serves 4
WHY THIS RECIPE WORKS We set out to create a simple beef stir-fry inspired by the flavors of kimchi, a traditional Korean dish of spicy, fermented vegetables. Store-bought kimchi often contains preservatives that aren’t paleo, so we re-created the flavor using a few potent ingredients: fish sauce, coconut aminos (a common paleo replacement for soy sauce), lime juice, scallions, garlic, ginger, and a generous amount of red pepper flakes. Cabbage and carrots, which are typical ingredients in kimchi, made a perfect slate for the intense flavors. With our flavor profile down, we turned to the beef. Flank steak is the classic choice for beef stir-fry because it’s quick-cooking and has great meaty depth. We cut the meat against the grain into thin strips to ensure that it would be tender and easy to eat. We found that freezing the beef for at least 15 minutes made it easier to cut into wide, flat slices that would cook quickly and brown nicely. To encourage deep, flavorful browning, we cooked the steak over high heat in two batches. This recipe calls for a 12-inch nonstick skillet; however, a well-seasoned cast-iron skillet can be used instead. For more information on coconut aminos, see here. Serve with Cauliflower Rice.
SAUCE
¼ cup coconut aminos
2 tablespoons lime juice
2 teaspoons fish sauce
1½ teaspoons tapioca flour
STIR-FRY
2 teaspoons lime juice
1 teaspoon coconut aminos
1 pound flank steak, trimmed and sliced thin against grain into 2-inch-long pieces
5 scallions, white parts minced, green parts sliced thin on bias
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1½ teaspoons red pepper flakes
3 tablespoons coconut oil, melted
3 carrots, peeled and sliced ¼ inch thick on bias
1 small head napa cabbage (1½ pounds), cored and cut into 1-inch pieces
1. FOR THE SAUCE: Whisk all ingredients together in bowl.
2. FOR THE STIR-FRY: Whisk lime juice and coconut aminos together in medium bowl, then stir in beef and let marinate for 10 minutes. In separate bowl, combine scallion whites, garlic, ginger, pepper flakes, and 1 tablespoon melted oil.
3. Heat 2 teaspoons melted oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, about 1 minute; transfer to clean bowl. Repeat with 2 teaspoons melted oil and remaining beef; transfer to bowl.
4. Heat remaining 2 teaspoons melted oil in now-empty skillet over medium-high heat until shimmering. Add carrots and cook until softened, about 5 minutes. Add cabbage and cook, stirring occasionally, until spotty brown and crisp-tender, about 3 minutes.
5. Push vegetables to sides of skillet. Add scallion mixture to center and cook, mashing mixture into skillet, until fragrant, about 1 minute. Stir mixture into vegetables.
6. Stir cooked beef and any accumulated juices into vegetables. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Transfer to serving platter and sprinkle with scallion greens. Serve.
French Pot Roast with Mustard-Parsley Sauce
French Pot Roast with Mustard-Parsley Sauce
Serves 6 to 8
WHY THIS RECIPE WORKS The elegant French pot roast known as pot-au-feu delivers more complex flavor than the average American pot roast but is just as comforting and rich. Traditional pot-au-feu recipes utilize multiple cuts of boneless and bone-in beef that can be hard to find, so we simplified and streamlined by using a boneless chuck-eye roast, which was easy to carve and serve, and beef bones, which imparted deep, meaty flavor. The oven’s gentle, ambient heat made cooking simple and hands-off. To make it paleo, we left out the traditional potatoes and freshened up the pot with whole spears of asparagus. To brighten up the finished dish, we used the marrow from the bones in a piquant finishing sauce of minced herbs, vinegar, mustard, and cornichons. Marrow bones (also sold as soup bones) can often be found in the freezer section of the grocery store; if using frozen bones, be sure to thaw them completely. If your bones do not yield 2 tablespoons of marrow, supplement with the fat skimmed from the broth in step 4.
⅔ cup minced fresh parsley
¼ cup minced fresh chives
¼ cup Dijon mustard
3 tablespoons white wine vinegar
10 cornichons, minced
Kosher salt and pepper
1 (3½- to 4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat
1½ pounds marrow bones
1 onion, quartered
1 celery rib, sliced thin
3 bay leaves
1 teaspoon black peppercorns
4 cups cold tap water, plus extra as needed
1 pound turnips, peeled and cut into 1-inch pieces
6 carrots, peeled, halved crosswise, thick ends quartered lengthwise, thin ends halved lengthwise
1 pound asparagus, trimmed
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine parsley, chives, mustard, vinegar, cornichons, and 1½ teaspoons pepper in bowl; cover and set aside.
2. Season roasts with salt and tie each into loaf shape using 3 pieces of kitchen twine. Place beef, bones, onion, celery, bay leaves, and peppercorns in Dutch oven. Add water (water should come halfway up roasts) and bring to simmer over high heat. Partially cover pot, transfer to oven, and cook until sharp knife slips easily in and out of meat, 3¼ to 3¾ hours.
3. Remove pot from oven and turn oven off. Transfer beef to serving platter, cover with aluminum foil, and place in turned-off oven.
4. Being careful of hot pot handles, transfer bones to cutting board and use end of spoon to extract 2 tablespoons marrow; discard bones. Mince marrow into paste and add to parsley sauce. Using wide, shallow spoon, skim excess fat from surface of broth. Strain broth through fine-mesh strainer into 8-cup liquid measuring cup; discard solids. Add extra water to broth as needed to make 6 cups.
5. Return broth to now-empty pot. Add turnips and carrots, bring to simmer over medium heat, and cook for 10 minutes. Stir in asparagus and cook until vegetables are tender, 3 to 5 minutes.
6. Using slotted spoon, transfer vegetables to serving bowl. Toss with 3 tablespoons parsley sauce and season with salt and pepper to taste. Season broth with salt to taste.
7. Transfer roasts to carving board, remove twine, and slice into ½-inch-thick slices. Arrange meat on serving platter, drizzle with ¼ cup broth, and dollop with half of sauce. Serve beef and vegetables, passing remaining broth and sauce separately.
Slow-Cooker Italian-Style Pot Roast
Slow-Cooker Italian-Style Pot Roast
Serves 6 to 8
WHY THIS RECIPE WORKS For a tender pot roast recipe with an Italian spin, we started with boneless chuck-eye roast—our favorite cut for pot roast because it’s well marbled with fat and connective tissue. The slow cooker, with its even and moist heat, is the perfect environment for braising a pot roast until fork-tender, but many slow-cooker recipes call for canned tomatoes as the base of the braise. We found that halved cherry tomatoes cooked perfectly along with the roast, breaking down to create a flavorful, fresh-tasting tomato sauce. We reinforced the Italian flavors in the pot roast with the addition of garlic, oregano, red pepper flakes, and dried porcini mushrooms. Since store-bought broth was off the table, we gave our pot roast a boost of meaty flavor by getting out a skillet: We sautéed bacon, browned the aromatics in the rendered bacon fat, and deglazed the pan to capture all the flavorful browned bits. A sprinkling of fresh basil before serving highlighted the fresh, bold flavors of our sauce. Many markets sell chuck-eye roast with elastic netting, which should be removed. Re-tie the roast using kitchen twine. You will need an oval 5½- to 7-quart slow cooker for this recipe.
8 slices bacon, chopped
2 onions, chopped
4 carrots, peeled and sliced 1 inch thick
Kosher salt and pepper
3 tablespoons tomato paste
6 garlic cloves, minced
2 tablespoons minced fresh oregano or 2 teaspoons dried
½ ounce dried porcini mushrooms, rinsed and minced
½ teaspoon red pepper flakes
½ cup water
1 pound cherry tomatoes, halved
2 bay leaves
1 (3½- to 4-pound) boneless beef chuck-eye roast, trimmed and tied at 1-inch intervals
¼ cup chopped fresh basil
1. Cook bacon in 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside.
2. Pour off all but 2 tablespoons fat from skillet. Add onions, carrots, and 1 teaspoon salt and cook over medium heat until softened and lightly browned, 8 to 10 minutes. Stir in tomato paste, garlic, oregano, mushrooms, and pepper flakes and cook until fragrant, about 1 minute. Stir in water, scraping up any browned bits; transfer to slow cooker.
3. Stir tomatoes and bay leaves into slow cooker. Season roast with salt and pepper and nestle into slow cooker. Cover and cook until sharp knife slips easily in and out of meat, 9 to 10 hours on low or 6 to 7 hours on high.
4. Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.
5. Meanwhile, discard bay leaves. Using large, shallow spoon, skim excess fat from surface of sauce. Stir in crisp bacon and basil and season with salt and pepper to taste. Remove twine from roast, slice against grain into ½-inch-thick slices, and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
Pomegranate-Braised Beef Short Ribs
Pomegranate-Braised Beef Short Ribs
Serves 6
WHY THIS RECIPE WORKS Rich, beefy short ribs turn fall-apart tender when braised, but most recipes rely on copious amounts of red wine or beer in the braising liquid. We wanted an equally flavorful and robust dish made with paleo ingredients. Instead of red wine, we decided on a fresh, modern spin, starting with a combination of unsweetened pomegranate juice, orange zest and juice, thyme, and garlic. Adding a carrot to the braising liquid provided complementary sweetness to balance the tart pomegranate juice. Bacon provided savory, meaty depth. We chose bone-in short ribs because the bones contain marrow, which contributed flavor and body to our braise. Most recipes call for browning the short ribs on the stovetop in batches, but we wanted a simpler option. We found we could brown all of the ribs at once in a roasting pan in the oven. This had the added benefit of rendering some fat from the ribs. Deglazing the roasting pan with the pomegranate juice ensured that we captured all of the flavorful browned bits from the pan. To prevent the sauce from being greasy, we defatted the liquid before blending the liquid and solids together into a smooth, velvety sauce for our succulent ribs. This recipe will also work with flanken-style short ribs (if using, flip ribs halfway through roasting in step 2). Any brand of 100 percent unsweetened pomegranate juice will work; avoid sweetened juice or juice blends. Serve with Celery Root Puree.
6 pounds bone-in English-style short ribs, trimmed
Kosher salt and pepper
3 cups unsweetened pomegranate juice
2 slices bacon, chopped fine
1 onion, chopped fine
1 carrot, chopped
6 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 cup water
4 (2-inch) strips orange zest plus ½ cup juice
3 bay leaves
2 tablespoons chopped fresh parsley
1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Pat short ribs dry with paper towels and season with salt and pepper. Arrange ribs bone side down in single layer in large roasting pan and roast until meat begins to brown, about 45 minutes.
2. Discard any accumulated juices in pan, if necessary, and continue to roast until meat is well browned, 15 to 20 minutes. Transfer ribs to plate; set aside.
3. Reduce oven temperature to 300 degrees. Stir pomegranate juice into roasting pan, scraping up any browned bits; set aside.
4. Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Add onion and carrot and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in juice from roasting pan, water, orange zest and juice, bay leaves, 2 teaspoons salt, and ½ teaspoon pepper and bring to simmer. Nestle browned ribs into pot, completely submerging meat in liquid. Cover, transfer to oven, and cook until ribs are tender, about 2½ hours.
5. Transfer ribs to serving platter and tent loosely with aluminum foil. Discard loose bones and bay leaves. Using wide, shallow spoon, skim excess fat from surface of braising liquid. Being careful of hot pot handles, transfer braising liquid to blender in batches. Process braising liquid until smooth, about 30 seconds. Return sauce and ribs to now-empty pot, bring to gentle simmer over medium heat, and cook until ribs are heated through, about 5 minutes. Season with salt and pepper to taste. Return ribs to serving platter and sprinkle with parsley. Serve, passing remaining sauce separately.
Osso Buco
Serves 6
WHY THIS RECIPE WORKS This well-known Italian classic is made from simple ingredients, but the rich, flavorful braising liquid typically depends on wine and canned tomatoes. To provide a savory backbone for the veal using paleo ingredients, we started with the stock. Veal stock is traditional, but few cooks have homemade veal stock on hand. We found that chicken broth along with garlic, onions, carrots, and celery made a sturdy yet subtle flavor base for our braising liquid. A combination of tomato paste and fresh tomatoes worked perfectly in place of canned, and they added enough acidity and brightness that tasters didn’t miss the wine. At the end of cooking, we processed the marrow from the veal shanks with the braising liquid to give it a lush, thick consistency. Gremolata—a mixture of minced garlic, parsley, and lemon zest—is a classic component of osso bucco. We stirred half of the gremolata right into the braise, and also used it to garnish each serving for a final hit of fresh flavor. We prefer to use homemade chicken broth; however, you can substitute your favorite store-bought broth. Serve with Celery Root Puree.
¼ cup minced fresh parsley
9 garlic cloves, minced
2 teaspoons grated lemon zest
6 (8- to 10-ounce) veal shanks, 1½ inches thick, trimmed and tied around equator
Kosher salt and pepper
6 tablespoons extra-virgin olive oil
2 onions, chopped
2 carrots, peeled and sliced ¼ inch thick
2 celery ribs, cut into ½-inch pieces
3 tablespoons tomato paste
¼ ounce dried porcini mushrooms, rinsed and minced
¼ teaspoon red pepper flakes
3 cups Paleo Chicken Broth
2 tomatoes, cored and chopped
2 bay leaves
1 sprig fresh thyme
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine parsley, one-third of garlic, and lemon zest in bowl; set aside.
2. Pat shanks dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Brown half of shanks on all sides, 8 to 10 minutes; transfer to large bowl. Repeat with 2 tablespoons oil and remaining shanks; transfer to bowl.
3. Add remaining 2 tablespoons oil to fat left in pot and heat over medium heat until shimmering. Add onions, carrots, celery, and 1 teaspoon salt and cook until softened and lightly browned, 8 to 10 minutes. Stir in tomato paste, mushrooms, pepper flakes, and remaining garlic and cook until fragrant, about 1 minute. Stir in broth, tomatoes, bay leaves, and thyme sprig, scraping up any browned bits, and bring to simmer.
4. Nestle browned shanks into pot along with any accumulated juices. Cover, transfer to oven, and cook until veal is tender and sharp knife slips easily in and out of meat, but meat is not falling off bone, about 2½ hours.
5. Transfer shanks to platter and discard twine. Extract marrow from bones using end of spoon and reserve. Tent shanks loosely with aluminum foil.
6. Being careful of hot pot handles, discard bay leaves and thyme sprig. Process reserved marrow and 1½ cups braising liquid in blender until smooth, about 30 seconds. Stir marrow mixture and half of parsley mixture into remaining braising liquid and season with salt and pepper to taste. Place shanks in individual serving bowls, ladle braising liquid over top, and sprinkle with remaining parsley mixture. Serve.
Orange Chipotle–Glazed Pork Chops
Orange Chipotle–Glazed Pork Chops
Serves 4
WHY THIS RECIPE WORKS Quick-cooking boneless pork chops make a great weeknight meal, and a tangy-sweet glaze is an easy way to boost the flavor of this mild cut. To prevent our skillet-browned chops from curling as they cooked, we made a few slashes through the fat and silverskin. We didn’t want to spend extra time brining or marinating our chops, so we seared them over medium-high heat and then gently simmered them in a simple glaze made from orange juice, coconut sugar, lime zest and juice, and chipotle chile powder, which infused the chops with flavor and kept them from drying out. Once the chops were done, we let them rest while we reduced the glaze until it was thick and glossy, but not overly syrupy. We added the juices from the rested meat to give the glaze a savory backbone. Be careful not to overreduce the glaze in step 4. If the glaze thickens to the correct consistency before the chops reach 145 degrees, add a few tablespoons of water to the skillet. Serve with Slow-Cooker Mashed Sweet Potatoes, pictured.
⅔ cup orange juice
1½ tablespoons coconut sugar
½ teaspoon grated lime zest plus 1 teaspoon juice
½ teaspoon chipotle chile powder
4 (8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
Kosher salt and pepper
1 tablespoon extra-virgin olive oil
1. Combine orange juice, sugar, lime zest and juice, and chile powder in bowl.
2. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Place chops in skillet and cook until well browned on first side, about 5 minutes.
3. Flip chops and add glaze. Reduce heat to medium-low and cook until pork registers 145 degrees, 5 to 8 minutes.
4. Transfer chops to serving platter and tent loosely with aluminum foil. Increase heat to medium and simmer glaze until thick and syrupy, 2 to 6 minutes, adding any accumulated pork juices. Pour glaze over chops and serve.
VARIATION
Substitute following mixture for orange glaze: ½ cup maple syrup, ¼ cup cider vinegar, 2 teaspoons Dijon mustard, and 2 teaspoons minced fresh thyme. Simmer glaze as directed.
Spiced Pork Tenderloins
Serves 4
WHY THIS RECIPE WORKS Quick-cooking pork tenderloins, with their buttery, fine-grained texture and mild flavor, make the perfect backdrop for a variety of seasonings. But cooking this lean cut can be a challenge—too often, the meat turns out dry and overcooked. We wanted a recipe that would produce flavorful and juicy pork tenderloins every time. After attempting to cook the tenderloins in the oven at a wide range of temperatures, we discovered that the best approach was to start them on the stovetop (for a good sear) and then finish them in the oven (for gentle, even cooking). A spice rub was a great way to add flavor, and we created a simple one by combining aromatic caraway seeds, allspice, coriander, and nutmeg. To ensure that the tenderloins don’t curl during cooking, remove the silverskin from the meat.
2 teaspoons kosher salt
1 teaspoon caraway seeds
½ teaspoon pepper
½ teaspoon ground allspice
½ teaspoon ground coriander
¼ teaspoon ground nutmeg
2 (12- to 16-ounce) pork tenderloins, trimmed
2 tablespoons extra-virgin olive oil
1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine salt, caraway seeds, pepper, allspice, coriander, and nutmeg in bowl. Pat tenderloins dry with paper towels and rub with spice mixture.
2. Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Brown pork on all sides, about 10 minutes. Transfer skillet to oven and roast until pork registers 145 degrees, 10 to 15 minutes, flipping meat halfway through roasting.
3. Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Slice pork into ½-inch-thick slices and serve.
Grilled Stuffed Pork Tenderloins
Grilled Stuffed Pork Tenderloins
Serves 4 to 6
WHY THIS RECIPE WORKS For a paleo-friendly stuffed pork tenderloin recipe, we created a bold, breadless stuffing with potent ingredients like olives, anchovies, and sun-dried tomatoes. For brightness and balance, we added fresh baby spinach leaves. To encourage deep browning, we rubbed the outside of the pork with a small amount of maple sugar. Cooking our tenderloin over indirect heat on the grill allowed the stuffing to heat through before the delicate meat overcooked. For more information on maple sugar, see here.
½ cup pitted kalamata olives
½ cup oil-packed sun-dried tomatoes, rinsed and chopped
4 anchovy fillets, rinsed
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1 teaspoon grated lemon zest
2 (1¼- to 1½-pound) pork tenderloins, trimmed
Kosher salt and pepper
2 teaspoons maple sugar
1 ounce (1 cup) baby spinach
2 tablespoons extra-virgin olive oil
1. Pulse olives, tomatoes, anchovies, garlic, thyme, and lemon zest in food processor until coarsely chopped, 5 to 10 pulses.
2. Cut each tenderloin in half horizontally, stopping ½ inch from edge so halves remain attached. Open up tenderloins, cover with plastic wrap, and pound to even ¼-inch thickness. Trim any ragged edges to create rough rectangle about 10 inches by 6 inches. Sprinkle interior of each tenderloin with ⅛ teaspoon salt and ⅛ teaspoon pepper.
3. Combine sugar, 1 teaspoon salt, and ½ teaspoon pepper in bowl. With long side of 1 tenderloin facing you, spread half of olive mixture over bottom half of pork followed by ½ cup of spinach. Roll tenderloin away from you into tight cylinder, taking care not to squeeze stuffing out ends. Position tenderloin seam side down, evenly space 5 pieces kitchen twine underneath, and tie. Repeat with remaining tenderloin, olive mixture, and spinach. Coat tenderloins with oil, then rub evenly with sugar mixture.
4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
5. Clean and oil cooking grate. Place pork on cooler side of grill, cover, and cook until meat registers 145 degrees, 25 to 30 minutes, rotating pork halfway through cooking. Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Remove twine and slice pork into ½-inch-thick slices. Serve.
1. Cut tenderloins in half horizontally, stopping ½ inch from edge. Open tenderloins, cover with plastic wrap, and pound to ¼-inch thickness.
2. With long side of 1 tenderloin facing you, spread half of olive mixture and ½ cup spinach over bottom half of pork. Roll into tight cylinder.
One-Pot Pork Roast with Apples and Shallots
One-Pot Pork Roast with Apples and Shallots
Serves 4 to 6
WHY THIS RECIPE WORKS This remarkably flavorful dish relies on just a few well-chosen ingredients to deliver an impressive meal. We browned our boneless pork loin roast on the stovetop, then let it cook through slowly in a 250-degree oven. Herbes de Provence—a fragrant mixture of dried herbs that typically includes basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme—provided lots of aromatic flavor and meant that we didn’t have to buy eight different dried herbs. As the herbs simmered in the savory pork juices, their flavor bloomed and intensified. Since apples are a traditional pairing with pork, we decided to incorporate them into our dish. But we knew the apples would release a considerable amount of liquid, which could dull the flavor of the meat. To combat this, we removed the pork from the pot after we browned it and parcooked the apples separately to allow some of their juices to evaporate. We then added the pork back to the pot and let everything finish in the oven. At the end, we had a rustic, chunky applesauce to accompany our tender, juicy pork roast. This recipe works best with a pork roast that is about 7 to 8 inches long and 4 to 5 inches wide. If your roast has a thick layer of fat on top, trim the fat until it measures about ¼ inch thick. You can find herbes de Provence in the spice aisle of most supermarkets; however, 1 teaspoon each dried thyme, dried rosemary, and dried marjoram can be substituted.
1 (2½- to 3-pound) boneless pork loin roast, trimmed and tied at 1½-inch intervals
4 teaspoons herbes de Provence
Kosher salt and pepper
3 tablespoons extra-virgin olive oil
12 shallots, peeled and quartered
1½ pounds Golden Delicious apples, peeled, cored, and cut into ½-inch-thick wedges
1 tablespoon lemon juice
1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat pork dry with paper towels, sprinkle with herbes de Provence, and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Brown pork on all sides, 7 to 10 minutes; transfer to plate.
2. Add remaining 1 tablespoon oil to fat left in pot and heat over medium heat until shimmering. Add shallots and cook until softened, about 3 minutes. Stir in apples and cook until shallots and apples are lightly browned, 5 to 7 minutes. Off heat, nestle pork into pot fat side up along with any accumulated juices.
3. Fit large piece of aluminum foil over pot, pressing to seal, then cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 35 to 55 minutes.
4. Transfer pork to carving board, tent loosely with foil, and let rest for 20 minutes.
5. Meanwhile, being careful of hot pot handles, stir lemon juice into shallot mixture and season with salt and pepper to taste; cover to keep warm. Slice pork thin and transfer to serving platter. Spoon shallot mixture over pork and serve.
Slow-Roasted Pork with Red Pepper Chutney
Slow-Roasted Pork with Red Pepper Chutney
Serves 8 to 12
WHY THIS RECIPE WORKS A pork shoulder roast is an ultraversatile cut: It’s inexpensive, loaded with flavorful intramuscular fat, and crowned with a thick fat cap that renders to a beautifully bronzed, bacon-like crust. But to achieve that coveted crust, we needed a caramelizing agent, which usually comes in the form of granulated sugar. For a less processed and more flavorful approach, we turned to maple sugar. We rubbed the roast’s exterior with a mixture of maple sugar and salt and then let it rest overnight to thoroughly season the meat. We cooked the pork slowly, and found that cooking it to 190 degrees (well past the typical doneness temperature of 140 degrees) allowed the intramuscular fat to melt and the fat cap to fully render and crisp, resulting in rich, tender meat. Pork butt roast is often labeled Boston shoulder, Boston butt, or pork butt in the supermarket. Note that the pork must be refrigerated for at least 12 hours before cooking. Add more water to the roasting pan as necessary during the last hours of cooking to prevent the fond from burning. For more information on maple sugar, see here.
1 (6- to 8-pound) bone-in pork butt roast
Kosher salt and pepper
¼ cup maple sugar
1 tablespoon extra-virgin olive oil
1 red onion, chopped fine
4 red bell peppers, stemmed, seeded, and chopped fine
1 cup white wine vinegar
¼ cup honey
2 garlic cloves, peeled and smashed
1 (1-inch) piece ginger, peeled, sliced into thin coins, and smashed
1 teaspoon yellow mustard seeds
½ teaspoon red pepper flakes
1. Using sharp knife, cut slits, spaced 1 inch apart, in crosshatch pattern in fat cap of roast, being careful to cut down to but not into meat. Combine ⅓ cup salt and sugar in bowl and rub mixture over entire roast and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate for at least 12 hours or up to 24 hours.
2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush any excess salt mixture from surface. Season roast with pepper. Set greased V-rack in large roasting pan and place roast on rack. Add 4 cups water to roasting pan.
3. Cook roast, basting twice during cooking, until pork is extremely tender and meat near (but not touching) bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 1 hour.
4. Meanwhile, heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in bell peppers, vinegar, honey, garlic, ginger, mustard seeds, pepper flakes, and 1 teaspoon salt. Bring to simmer and cook until thickened, about 40 minutes. Off heat, discard garlic and ginger and let sauce cool slightly.
5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean dish towel to grasp bone). Using serrated knife, slice roast thin. Serve, passing sauce separately.
Slow-Cooker “Barbecued” Spareribs
Slow-Cooker “Barbecued” Spareribs
Serves 4 to 6
WHY THIS RECIPE WORKS Saucy, fall-off-the-bone-tender ribs are undeniably appealing, but they present a challenge in the paleo kitchen: Store-bought barbecue sauce (and most recipes for homemade sauces) contain hefty amounts of sugar and other nonpaleo ingredients. We set out to make an easy paleo-friendly sauce, and we decided to make this a year-round recipe by moving the cooking from the grill to the slow cooker. We started by rubbing two racks of ribs with a potent dry rub of smoked paprika, cayenne, salt, and pepper, which infused both the ribs and the sauce with flavor. For our sauce, we built an aromatic base with onion, tomato paste, and garlic. Mustard and cider vinegar offered tang, while maple syrup provided subtle sweetness. Reducing the sauce on the stovetop after cooking gave it just the right consistency. Once the ribs were fully tender, we transferred them from the slow cooker to the oven and broiled them to develop caramelized, lightly charred exteriors. Avoid buying racks of ribs labeled only “spareribs”; their large size and irregular shape make them unwieldy in a slow cooker. St. Louis–style spareribs are smaller and more uniform in size, making them ideal for the slow cooker. You will need an oval 6½- to 7-quart slow cooker for this recipe.
1 onion, chopped fine
3 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon extra-virgin olive oil
½ cup water
3 tablespoons maple syrup
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
3 tablespoons smoked paprika
¼ teaspoon cayenne pepper
Kosher salt and pepper
2 (2½- to 3-pound) racks St. Louis–style spareribs, trimmed
1. Microwave onion, tomato paste, garlic, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Whisk in water, maple syrup, mustard, and 1 tablespoon vinegar.
2. Combine paprika, cayenne, 1½ tablespoons salt, and 1 tablespoon pepper in bowl and rub mixture evenly over ribs. Arrange ribs upright in slow cooker with meaty sides facing outward. Cover and cook until ribs are tender, 5 to 6 hours on low.
3. Adjust oven rack 10 inches from broiler element and heat broiler. Set greased wire rack in aluminum foil–lined rimmed baking sheet. Transfer ribs meaty side up to prepared rack.
4. Using wide, shallow spoon, skim excess fat from surface of cooking liquid. Process defatted liquid in blender until smooth, about 30 seconds. Transfer liquid to small saucepan, bring to simmer over medium heat, and cook, stirring occasionally, until thickened and reduced to 1½ cups, about 5 minutes. Off heat, stir in remaining 1 tablespoon vinegar and season with salt and pepper to taste.
5. Brush ribs with some of sauce, then broil until browned and sticky, about 10 minutes, flipping and brushing with additional sauce every few minutes. Transfer ribs to carving board and let rest for 10 minutes. Slice ribs between bones and serve with remaining sauce.
Stir-Fried Sesame Pork and Eggplant
Stir-Fried Sesame Pork and Eggplant
Serves 4
WHY THIS RECIPE WORKS This aromatic stir-fry combines tender, caramelized slices of pork and vegetables in a smooth, piquant sauce. We used a paleo-friendly tapioca flour mixture to protect the meat from the heat and keep it juicy, and we created a flavorful base for our sauce using coconut aminos (instead of soy sauce), fish sauce, and toasted sesame oil. The combination of supple eggplant, aromatic red onion, and fresh basil leaves gave our stir-fry layers of texture and flavor. To ensure that every element was done perfectly, we cooked the pork, eggplant, and onion separately, and carefully timed the return of each one to the pan to avoid overcooking. We prefer to use homemade chicken broth; however, you can substitute your favorite store-bought broth. This recipe calls for a 12-inch nonstick skillet; however, a well-seasoned cast-iron skillet can be used instead. To make the pork easier to slice, freeze it for 15 minutes. For more information on coconut aminos, see here. Serve with Cauliflower Rice.
SAUCE
½ cup Paleo Chicken Broth
6 tablespoons coconut aminos
3 tablespoons toasted sesame oil
2 tablespoons fish sauce
1½ teaspoons tapioca flour
STIR-FRY
2 tablespoons plus 1 teaspoon toasted sesame oil
2 teaspoons coconut aminos
1½ teaspoons tapioca flour
1 (1-pound) pork tenderloin, trimmed, halved lengthwise, and sliced ¼ inch thick
2 tablespoons grated fresh ginger
5 garlic cloves, minced
2 scallions, minced
2 tablespoons coconut oil
1 pound eggplant, peeled and cut into ¾-inch pieces
1 small red onion, halved and sliced ½ inch thick
1 cup coarsely chopped fresh basil
2 teaspoons sesame seeds, toasted
1. FOR THE SAUCE: Whisk all ingredients together in bowl.
2. FOR THE STIR-FRY: Whisk 2 tablespoons sesame oil, coconut aminos, and flour together in medium bowl until smooth, then stir in pork. In separate bowl, combine ginger, garlic, scallions, and remaining 1 teaspoon sesame oil.
3. Heat 1 teaspoon coconut oil in 12-inch nonstick skillet over high heat until just smoking. Add half of pork, break up any clumps, and cook, without stirring, for 1 minute. Stir pork and continue to cook until lightly browned, about 30 seconds; transfer to clean bowl. Repeat with 1 teaspoon coconut oil and remaining pork; transfer to bowl.
4. Heat 2 teaspoons coconut oil in now-empty skillet over medium-high heat until just smoking. Add eggplant and cook until softened and lightly browned, about 3 minutes; transfer to separate bowl. Add remaining 2 teaspoons coconut oil and onion to now-empty skillet and cook until softened and lightly browned, about 3 minutes. Return eggplant to skillet, reduce heat to medium, and cook until vegetables are tender, about 2 minutes.
5. Push vegetables to sides of skillet. Add ginger mixture and cook, mashing mixture into skillet, until fragrant, about 1 minute. Stir mixture into vegetables.
6. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 2 minutes. Stir in cooked pork and any accumulated juices. Off heat, stir in basil. Transfer to serving platter and sprinkle with sesame seeds. Serve.
Greek Lamb Meatballs with Cauliflower Rice
Greek Lamb Meatballs with Cauliflower Rice
Serves 4
WHY THIS RECIPE WORKS Meatballs are a surefire crowd pleaser, so we decided to develop a recipe with a Greek spin, using ground lamb seasoned with mint and dill. To make them paleo, we replaced the typical panade—a paste made from bread and milk that’s used to keep ground meat moist—with boiled and pureed cashews. The mild-tasting cashew paste helped to bind the meatballs and keep them tender without interfering with the meatballs’ flavor. We made our lamb meatballs a little smaller than traditional Italian-style meatballs, and browned them well to enhance their savory flavor and render away some of their fat. Since these meatballs were so flavorful on their own, we decided not to douse them in sauce. Instead, we wanted to let them shine by serving them on a bed of cauliflower rice. To give the dish a unified flavor profile, we sautéed the cauliflower in some of the fat rendered from the meatballs, and seasoned the rice with more mint and dill. A splash of lemon juice and some zest added brightness and acidity to the cauliflower rice, which perfectly balanced the richness of the meatballs. We prefer to use homemade chicken broth; however, you can substitute your favorite store-bought broth. This recipe calls for a 12-inch nonstick skillet; however, a well-seasoned cast-iron skillet can be used instead. You can substitute 85 percent lean ground beef for the lamb. For more information on making cauliflower rice, see step photo.
½ cup raw cashews
1 head cauliflower (2 pounds), cored and cut into 1-inch florets (6 cups)
1½ pounds ground lamb
1 small red onion, chopped fine
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
2 garlic cloves, minced
Kosher salt and pepper
1 teaspoon extra-virgin olive oil
½ cup Paleo Chicken Broth
1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving
1. Bring 4 cups water to boil in medium saucepan over medium-high heat. Add cashews and cook until softened, about 15 minutes. Drain and rinse well. Meanwhile, working in 2 batches, pulse cauliflower in food processor until finely ground into ¼- to ⅛-inch pieces, 6 to 8 pulses, scraping down sides of bowl as needed; set aside.
2. Process boiled cashews in now-empty food processor until smooth, about 1 minute, scraping down sides of bowl as needed; transfer to large bowl. Add ground lamb, onion, 1 tablespoon mint, 1 tablespoon dill, garlic, 2 teaspoons salt, and ½ teaspoon pepper and knead with your hands until well combined. Pinch off and roll mixture into 1½-inch meatballs (you should have 24 meatballs).
3. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Brown meatballs on all sides, about 10 minutes; transfer to plate.
4. Pour off all but 2 tablespoons fat from skillet and return to medium heat until shimmering. Add processed cauliflower, broth, lemon zest and juice, and 1 teaspoon salt. Nestle browned meatballs into skillet along with any accumulated juices. Reduce heat to medium-low, cover, and cook until cauliflower is tender and meatballs are cooked through, 12 to 15 minutes.
5. Uncover and continue to cook until cauliflower rice is almost completely dry, about 3 minutes. Off heat, sprinkle with remaining 1 tablespoon mint and remaining 1 tablespoon dill and season with salt and pepper to taste. Serve with lemon wedges.
Grilled Lamb Chops with Asparagus
Grilled Lamb Chops with Asparagus
Serves 4
WHY THIS RECIPE WORKS Lamb shoulder chops are significantly less expensive than rib or loin chops, and their flavor is much more complex due to their delicate networks of fat and collagen-rich connective tissue—an appealing option, we thought, for a quick, economical, anytime-meal from the grill. What we found, however, is that producing a grilled shoulder chop with a beautifully browned exterior and a moist and tender interior can be a challenge. Because the chops are relatively thin, we had trouble achieving good color on the outside of our chops before they overcooked. We also found that the texture of our cooked chops was uneven—meatier parts might be tender while other parts stayed chewy and tough. We knew from past recipes that a quick soak in a baking soda brine can help speed up the browning process and also tenderize meat, but when we tried it with our shoulder chops, we detected an unappealing aftertaste. We needed a gentler approach, so we tried a simple marinade of oil, garlic, salt, oregano, and just a small amount of baking soda. In under 10 minutes on a hot grill, our chops were perfectly browned, succulent, and full of flavor. We paired them with grilled asparagus (which cooked while our chops were resting) and a bright, refreshing vinaigrette. We like these chops cooked to medium-rare, but if you prefer them more or less done, see our guidelines.
¾ cup extra-virgin olive oil
6 tablespoons red wine vinegar
¼ cup chopped fresh mint
1 shallot, minced
2 teaspoons Dijon mustard
Kosher salt and pepper
2 garlic cloves, minced
2 teaspoons minced fresh oregano
1 teaspoon baking soda
4 (8- to 12-ounce) lamb shoulder chops (blade or round bone), ¾ to 1 inch thick, trimmed
1½ pounds thick asparagus, trimmed
1. Whisk ½ cup oil, vinegar, mint, shallot, mustard, 1 teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside for serving.
2. Whisk remaining ¼ cup oil, garlic, oregano, baking soda, 1 teaspoon salt, and ½ teaspoon pepper together in bowl. Combine oil mixture and chops in 1-gallon zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate for 30 minutes or up to 1 hour, flipping bag halfway through marinating. Remove lamb from marinade and let excess marinade drip off but do not pat dry.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
4. Clean and oil cooking grate. Place chops on grill. Cook until well browned and meat registers 120 to 125 degrees (for medium-rare), 2 to 4 minutes per side. Transfer chops to serving platter, tent loosely with aluminum foil, and let rest while cooking asparagus.
5. As lamb finishes cooking, place asparagus on grill and cook, turning as needed, until crisp-tender and lightly browned, about 5 minutes; transfer to platter. Drizzle vinaigrette over lamb and asparagus and serve.
Slow-Cooker Indian-Style Lamb Curry
Slow-Cooker Indian-Style Lamb Curry
Serves 6 to 8
WHY THIS RECIPE WORKS Every paleo cook should have an arsenal of incredibly flavorful, cook-all-day meals from the slow cooker, so we turned to a classic Indian curry known as Rogan Josh for inspiration. This stew-like dish is typically made by cutting lamb shoulder into small pieces and braising them in a sauce redolent with warm spices, mild Kashmiri chiles, and aromatics. We started with the lamb. A boneless lamb shoulder was easy to work with, and we found that cutting the meat into small pieces to cook was unnecessary; we simply cut the roast into four pieces and then shredded it into bite-size pieces after cooking. To re-create the traditional flavor of the sauce, we started with paprika, a good substitute for hard-to-find Kashmiri chiles. Onion, garlic, and ginger gave the sauce an aromatic backbone, and whole cumin seeds, coriander seeds, cloves, cardamom pods, and a cinnamon stick rounded out the flavor. But tasters weren’t fond of crunching down on whole cloves or cardamom pods in the finished dish, since the flavors overwhelmed their palates. Switching to ground versions easily solved this problem. Tomato paste enhanced the color and body of the sauce. A relatively small amount of water was all we needed, since the meat released so much liquid as it cooked. After many hours in the slow cooker, the lamb was tender and bathed in a fragrant, warm-spiced sauce. A dollop of yogurt might typically be added to the dish before serving, but tasters found that a sprinkling of cilantro added enough bright freshness that the dairy wasn’t missed. You will need a 4- to 7-quart slow cooker for this recipe. For a spicier curry, use the larger amount of cayenne.
1 (4- to 5-pound) boneless lamb shoulder, trimmed and quartered
Kosher salt and pepper
3 tablespoons ghee
2 onions, chopped fine
¼ cup tomato paste
8 garlic cloves, minced
2 tablespoons paprika
1½ tablespoons cumin seeds
1 tablespoon grated fresh ginger
2 teaspoons coriander seeds
¾ teaspoon ground cardamom
¼–½ teaspoon cayenne pepper
⅛ teaspoon ground cloves
1 cinnamon stick
1½ cups water, plus extra as needed
½ cup chopped fresh cilantro
1. Pat lamb dry with paper towels and season with salt and pepper. Heat 1 tablespoon ghee in 12-inch skillet over medium-high heat until just smoking. Brown half of lamb, about 5 minutes per side; transfer to slow cooker. Repeat with remaining lamb.
2. Heat remaining 2 tablespoons ghee in now-empty skillet over medium heat until shimmering. Add onions and cook until softened and lightly browned, 8 to 10 minutes. Stir in tomato paste, garlic, paprika, cumin seeds, ginger, coriander seeds, cardamom, cayenne, cloves, cinnamon stick, and 1 teaspoon salt. Cook until fragrant and tomato paste begins to brown, about 5 minutes. Stir in water, scraping up any browned bits; transfer to slow cooker. Cover and cook until lamb is tender, 9 to 11 hours on low or 5 to 7 hours on high.
3. Transfer lamb to cutting board, let cool slightly, then pull into large pieces using 2 spoons; discard any excess fat. Discard cinnamon stick. Using wide, shallow spoon, skim excess fat from surface of stew.
4. Gently stir lamb into stew and let sit until heated through, about 5 minutes. Adjust stew consistency with extra hot water as needed. Stir in cilantro and season with salt and pepper to taste. Serve.
Roast Butterflied Leg of Lamb
Serves 8
WHY THIS RECIPE WORKS Lamb has a rich flavor and a meaty texture that can be as supple as that of tenderloin. We wanted a foolproof recipe for a perfect leg of lamb. To get a good ratio of crispy crust to evenly cooked meat we decided to use a butterflied leg of lamb rather than a tied roast. This cut had several benefits: a uniform thickness for even cooking; easy access to big pockets of chewy intramuscular fat and connective tissue (making removal of these portions easy); and the ability to be seasoned thoroughly and efficiently. Rubbing a generous amount of salt into the leg produced well-seasoned, juicy, and tender meat, and created a relatively dry surface that browned and crisped well during roasting. Scoring the fat cap in a crosshatch pattern ensured that the salt penetrated the meat thoroughly. After slowly roasting our lamb at 250 degrees, we finished it under the broiler to achieve a burnished, crisp crust. A spice rub scorched under the intense heat of the broiler, so we flavored the meat with a spice-infused oil, which later doubled as a base for a quick serving sauce. We prefer the subtler flavor and larger size of lamb labeled “domestic” or “American” for this recipe. We like this lamb cooked to medium-rare, but if you prefer it more or less done, see our guidelines.
1 (4-pound) boneless leg of lamb
Kosher salt and pepper
⅓ cup extra-virgin olive oil
4 shallots (3 sliced thin, 1 minced)
4 garlic cloves, peeled and smashed
1 (1-inch) piece ginger, peeled, sliced into ½-inch-thick rounds, and smashed
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon mustard seeds
3 bay leaves
2 (2-inch) strips lemon zest plus 2 tablespoons juice
⅓ cup chopped fresh mint
⅓ cup chopped fresh cilantro
1. Place lamb on cutting board with fat cap facing down. Using sharp knife, trim any pockets of fat and connective tissue from underside of lamb. Flip lamb over, trim fat cap to between ⅛ and ¼ inch thick, and pound roast to even 1-inch thickness. Cut slits, spaced ½ inch apart, in crosshatch pattern in fat cap, being careful to cut down to but not into meat. Rub 4 teaspoons salt over entire roast and into slits. Let sit, uncovered, at room temperature for 1 hour.
2. Meanwhile, adjust 1 oven rack to lower-middle position and second rack 4 to 5 inches from broiler element and heat oven to 250 degrees. Combine oil, sliced shallots, garlic, ginger, coriander seeds, cumin seeds, mustard seeds, bay leaves, and lemon zest on rimmed baking sheet and bake on lower rack until spices are softened and fragrant and shallots and garlic turn golden, about 1 hour. Remove sheet from oven and discard bay leaves.
3. Pat lamb dry with paper towels and transfer fat side up to sheet (directly on top of spices). Roast on lower rack until lamb registers 120 degrees, about 30 minutes. Remove sheet from oven and heat broiler. Broil lamb on upper rack until surface is well browned and charred in spots and lamb registers 125 degrees (for medium-rare), 3 to 5 minutes.
4. Remove sheet from oven and, using 2 pairs of tongs, transfer lamb to carving board (some spices will cling to bottom of roast). Tent lamb loosely with aluminum foil and let rest for 20 minutes.
5. Meanwhile, carefully pour pan juices through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; discard solids. Stir in mint, cilantro, minced shallot, and lemon juice. Add any accumulated lamb juices to sauce and season with salt and pepper to taste.
6. With long side facing you, slice lamb with grain into 3 equal pieces. Turn each piece and slice against grain into ¼-inch-thick slices. Serve with sauce. (Briefly warm sauce in microwave if it has cooled and thickened.)
