CHAPTER 6
Beef, Pork, and Lamb

Pour canned tomatoes and tomato paste into 4- or 6-quart slow cooker.
Place all remaining ingredients in a large bowl and mix well with clean hands.
Roll resulting meat mixture into 2- to 3-ounce (large, rounded tablespoon-size) balls and add to slow cooker.
Cook on low for 5 hours minimum.

Rosemary Rack of Lamb in Berries Sauce

This rack of lamb recipe is sure to be a winner at any holiday or dinner party. The flavors are strong and the presentation a winner.

Place rack of lamb in a roasting pan with a rack. Sprinkle lamb with black pepper, 1 clove crushed garlic, thyme, and 1 sprig of fresh rosemary.
Place lamb in a 400°F oven. Roast for 13 minutes per pound or until internal temperature reaches 135°F. Remove from oven and set aside to rest.
Prepare sauce by combining remaining garlic, rosemary, olive oil, berries, and beef stock in a medium saucepan over low heat. Stir and cook for about 5 minutes.
Reduce sauce until thick (may take another 5 minutes) and pour over cooked lamb.

Rustic Lamb Shanks

This is a French bistro and comfort meal that most people find delicious on a cool evening.

Not Crazy about Lamb?

When people say they don’t like lamb, it’s usually the fat, not the lamb, they dislike. When you prepare roast lamb, stew, or shanks, be sure to remove all of the fat.

Sprinkle the lamb shanks with salt and pepper. In a Dutch oven over medium-high heat, brown in the olive oil, adding onion, garlic, parsnips, and carrot. Cook for 5 minutes. Stir in tomato paste, red wine, chicken broth, bay leaves, and parsley.
Cover the pot and simmer for 2 hours. Remove bay leaves before serving.

Grass-Fed Lamb Meatballs

Meatballs are always a kid favorite. These grass-fed lamb meatballs are high in good fats that contribute to their great taste and high health factor.

In a frying pan over medium-high heat, sauté pine nuts in 2 tablespoons olive oil for 2 minutes until brown. Remove from pan and allow to cool.
In a large bowl, combine lamb, garlic, cumin, and pine nuts and form into meatballs.
Add remaining olive oil to pan and fry meatballs until cooked through, about 5–10 minutes, depending on size of meatballs.

Easy Leg of Lamb

Although lamb can be an expensive cut of meat, you can often find it on sale during the holidays. Stock up on several cuts and freeze them when you find good prices.

Make small incisions evenly over the lamb. Place garlic spears into the incisions in the lamb.
Rub olive oil, rosemary, and pepper over the lamb. Place lamb into a greased 4- or 6-quart slow cooker.
Pour broth and wine around the leg of lamb. Cook on high for 4 hours or on low for 8 hours.
Serve the roast lamb in bowls. Ladle the sauce from the slow cooker over each serving.

Herbed Lamb Chops

The simple herb rub used in this recipe would make a fun holiday gift to give to friends or family members who enjoy cooking! Include this recipe with a small jar of the rub.

Place the onion on the bottom of a greased 4-quart slow cooker.
In a small bowl mix together oregano, thyme, garlic powder, and pepper. Rub herb mixture over the lamb chops.
Place herb-rubbed lamb chops over the sliced onions in the slow cooker. Drizzle olive oil over the lamb chops.
Cook on high for 3 hours or on low for 6 hours, until tender.

Lamb with Garlic, Lemon, and Rosemary

You can use the spice rub in this recipe as a marinade by applying it to the leg of lamb and refrigerating for several hours (or up to one full day) before cooking.

In a small bowl mix together garlic, rosemary, oil, and pepper. Rub this mixture onto the leg of lamb.
Place a few lemon slices in the bottom of a greased 4-quart slow cooker. Place spice-rubbed lamb on top of lemon slices.
Add remaining lemon slices on top of lamb. Pour stock around the lamb.
Cook on low heat for 8–10 hours or on high for 4–6 hours.

Easy Slow-Cooker Pork Tenderloin

Slow-cooker meals are a great way to cook for your family. Large quantities can be thrown into the cooker hours in advance. Most leftovers can be easily frozen for future meals.

Low-Fat Meat Choice

Pork is a nice low-fat protein source. It is versatile for cooking and quite flavorful. This often-overlooked meat is a fantastic friend of the Paleo lifestyle.

Combine all ingredients in a slow cooker.
Cook on low for 6–7 hours.

Roasted Pork Tenderloin

When you are preparing for a large family gathering and find yourself with a bit more time than expected, this is the recipe to go for. It serves ten easily and will wow your guests with its flavorful punch.

Combine all ingredients in a shallow dish or large zip-top plastic bag. Refrigerate and marinate pork for at least 2 hours.
Remove pork from marinade and bring to room temperature. Preheat oven to 350°F.
In a roasting pan, cook for 20–25 minutes, or until the internal temperature reaches 165°F. Allow the pork to rest for 5 minutes before carving.

Pork Tenderloin with Nectarines

Pork combined with the flavor of ripe nectarines makes a lovely sweet and slightly tangy sauce. Serve sliced pork and sauce over steamed zucchini strips.

Rub pork tenderloin with olive oil. Place in a greased 4-quart slow cooker.
Place nectarine wedges on top of and around the pork tenderloin. Drizzle lemon juice over the pork and fruit. Cook on high for 3–4 hours or on low for 6–8 hours, until pork is very tender.
Remove pork from slow cooker and slice before serving. If desired, add pepper, to taste.

Paleo Pulled Pork

This pulled pork recipe has super flavors. Adjust the spices as needed to kick it up a notch or cool it down. Either way, this recipe is sure to please the entire family.

Combine all ingredients in a slow cooker.
Cook on low for 5 hours or until meat is softened completely.
Once cooled, shred meat with fork and serve.

Mushroom Pork Medallions

You would never guess this meal is Paleo-approved. It tastes so amazing, you will swear it was deep fried with flour.

Slice tenderloin into ¹⁄₂"-thick medallions.
In a frying pan, heat olive oil over medium-high heat. Brown pork in oil for 2 minutes on each side.
Remove pork from frying pan and set aside.
In same frying pan, add onion, mushrooms, and garlic and sauté for 1 minute.
Stir in almond meal until blended.
Gradually stir in the broth, rosemary, and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.
Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear.

Apples-and-Onions Pork Chops

Try Sonya apples in this sweet and savory dish; they are crisp and sweet.

Slow Cooking with Boneless Pork

Not only is there less waste associated with boneless pork chops or roasts, there is often less fat attached to the meat. Even without much fat, boneless pork is well suited to slow cooking. All of the moisture stays in the dish, ensuring tender pork.

Place half of the apple wedges in the bottom of a 4-quart slow cooker along with half of the sliced onions.
Top with a single layer of pork chops. Sprinkle with spices, and top with the remaining apples and onions.
Cook on low for 8 hours.

Beef with Bell Peppers

Choose a variety of red, yellow, orange, and green bell peppers to bring vibrant color to this one-pot dinner.

Preheat oven to 350°F.
Cut beef into cubes. Place all ingredients in a casserole dish and stir to combine. Bake for 30 minutes.

Filet Mignon and Roasted Red Pepper Wraps

This meal is pure Paleo. Your taste buds will dance with the decadence of the filet and the mix of seasoning flavors and textures from the veggies.

Lay the lettuce out on paper towels. Add the oil to the bottom of a medium-size frying pan set over medium heat. Sauté the onion and garlic for 1–2 minutes.
Sprinkle salt and pepper on the filet mignon. Add steak to the frying pan and sauté for about 3–4 minutes.
Scoop onions, garlic, and sliced filet mignon into each lettuce leaf. Sprinkle with Worcestershire sauce and hot sauce. Top with roasted red peppers. Wrap and serve.

London Broil with Onions and Sweet Potato Sticks

This will give you a real energy boost! To get the maximum energy out of this recipe, eat slowly and enjoy a smaller portion.

What Is London Broil?

Surprisingly, London broil is not actually a cut of beef but a cooking method. Although many grocery stores and butchers may have a very lean piece of meat labeled London broil, it is likely to be a top round roast or top round steak.

Heat oil over medium heat in a frying pan. Season the steak with salt, pepper, and steak seasoning. Add seasoned steak and onions to the pan and sauté until the steak reaches the desired level of doneness. Use a meat thermometer to test the internal temperature of the meat. At 130ºF, the steak will be medium-rare.
Sprinkle steak with red pepper flakes and Worcestershire sauce. Mix in salsa and stuff the red peppers with the mixture.
Serve with the Baked Sweet Potato Sticks on the side.

Beef Tenderloin with Chimichurri

This is simple to make for an easy weeknight meal or perfect for a sophisticated gourmet dinner party.

In a blender, blend together parsley, garlic, capers, vinegar, mustard, and oil. Season with salt and pepper as desired.
Grill steaks over medium-high heat until internal temperature reaches 145° (for medium-rare). Serve with chimichurri.

Pot Roast with Vegetables and Gravy

As a family dinner, this can’t be beat. The leftovers can be reheated and served over spaghetti squash or mashed cauliflower for a quick lunch or supper.

Brown the beef in oil in a large pot over medium-high heat. Remove the beef from the pot and set aside. To the same pot add the onions, garlic, carrots, celery, turnips, and ginger and cook, stirring until wilted. Return the beef to the pot and add the rest of the ingredients. Cover and cook over very low heat for 3 hours.
To serve, slice the beef across, not with, the grain. Serve surrounded by vegetables and place the gravy on the side or over the top.

Corned Beef and Cabbage

The slow cooker is the secret cooking technique of the busy home cook. It requires little attention, and the meat will come out tender and juicy.

Place beef, carrots, onions, and water in a slow cooker. Cover and cook on low for 8–10 hours.
Add cabbage to the slow cooker; be sure to submerge the cabbage in liquid. Turn the heat up to high, cover, and cook for 2–3 hours.

Beef Brisket with Onions and Mushrooms

This recipe makes a roast so packed with flavor it will melt in your mouth.

Kitchen Gadgets

The mortar and pestle was originally used in pharmacies to crush ingredients together to make medicines. In the culinary world, the mortar and pestle is a very useful tool for crushing seeds and nuts and making guacamole, pesto, and garlic paste.

Preheat oven to 325°F.
Using a mortar and pestle or the back of a spoon and a bowl, mash together the garlic, ¹⁄₂ teaspoon salt, 2 tablespoons oil, and chopped rosemary leaves to make a paste.
Season the brisket with pepper and 1 teaspoon salt. Heat remaining oil in a large frying pan, place brisket in the pan, and sear over medium-high heat to make a dark crust on both sides. Place in a large roasting pan and spread the rosemary paste on the brisket. Place the onion, mushrooms, and celery in the pan around the brisket. Pour broth and tomatoes over the brisket and toss in the bay leaves.
Tightly cover the pan with foil and place in the oven. Bake for about 4 hours, basting with pan juices every 30 minutes, until the beef is very tender.
Let the brisket rest for 15 minutes before slicing it across the grain at a slight diagonal. Remove bay leaves before serving.

Ginger Beef and Napa Cabbage

This stir-fry delivers the perfect balance of sweet, spicy, and savory.

Combine coconut aminos, garlic, ginger, honey, and red pepper flakes in a small bowl. Slice beef into ¹⁄₄"-thick strips. Toss beef in ginger-honey sauce. Cover, and place in refrigerator for at least 30 minutes to marinate.
Mix broth and arrowroot and set aside.
Heat half the oil in a large frying pan over medium heat. Add onion to the pan and cook for 5 minutes until tender and slightly brown. Remove from pan and set aside.
Heat remaining oil over medium-high heat. Add marinated beef and cabbage to the pan and stir-fry for 5 minutes or until beef is only slightly pink in the center and cabbage is tender. Add cooked onion and broth to the pan. Cook for about 2 minutes, until sauce boils. Reduce heat to low and allow sauce to thicken.
Garnish with green onion before serving.

Steak-and-Mushroom Kebabs

These meaty, juicy kabobs are a hit at summer barbecues. They can also be cooked indoors on a well-seasoned grill pan.

Cut steak into 1¹⁄₂" cubes.
Combine oil, vinegar, Worcestershire sauce, salt, garlic, and pepper to make a marinade.
Wash mushrooms and cut in half. Place steak and mushrooms in shallow bowl with marinade and place in refrigerator for 1–2 hours.
Place marinated mushrooms and steak cubes on separate wooden or metal skewers. Grill 4 minutes per side over medium-high heat for medium-rare steak. You may need additional cooking time for mushrooms. Serve.

Beef and Broccoli Stir-Fry

With a little imagination, simple everyday ingredients can be transformed into an exotic Asian dish like this one.

Season beef with salt and pepper. Coat beef with arrowroot or coconut flour.
Heat 2 tablespoons of oil in a wok over medium-high heat, then stir-fry beef and ginger for 1–2 minutes. Transfer beef to a bowl, cover, and set aside.
Add remaining oil to the hot wok. Add broccoli and garlic and stir-fry for 3–4 minutes, until broccoli is tender. Take care not to burn garlic.
Pour soy sauce, orange juice, water, and red pepper flakes into the wok with the broccoli and bring to a boil. Return the cooked beef to the wok. Stir until sauce thickens, about 2–3 minutes.

Boeuf Bourguignon

Boeuf Bourguignon is a well-known classic French beef stew.

Season beef with salt and pepper.
Add oil to a large frying pan over medium heat. Place beef in the pan to brown on the outside, about 5 minutes per side. Add garlic and onions to the pan and cook until tender. Add red wine or broth, bring to a boil, and then simmer.
Add carrots, mushrooms, and herbs to the pan. Add a few cups of water, as needed, to increase volume of liquid and keep the stew’s sauce from cooking down. Cook for 3 hours, occasionally stirring.

Pot Roast with a Touch of Sweet

Serve this roast alongside a hearty portion of Mashed Cauliflower (see Chapter 9).

In a small bowl, combine the pepper, paprika, garlic powder, and onion powder.
In a separate bowl, combine the lime juice and tomato sauce. Set aside.
Season all sides of the roast with the prepared spice mixture.
Place onion slices on the bottom of a 4-quart slow cooker.
Warm the oil in a large frying pan over medium-high heat. Brown the roast on all sides in the frying pan, about 8 minutes on each side.
Place browned roast on top of the onions in the slow cooker. Turn heat to low, and add water and wine or broth to the frying pan.
Pour pan liquid over the roast, then the lime juice and sauce mixture on top. Cover and cook on low for 8 hours.

Sausage and Spicy Eggs

This is a very pretty dish that is not only a delicious breakfast but is also good for lunch or a late supper. Be careful not to overly salt the dish—most sausage has quite a lot of salt in it, so taste first.

Cut the sausage in ¹⁄₄" coins. Place in a heavy frying pan with the water and oil. Bring to a boil, then turn down the heat to low to simmer.
When the sausages are brown (after about 10 minutes), remove them and place on a paper towel. Add the roasted red peppers and jalapeño pepper to the pan and sauté over medium heat for 5 minutes.
While the peppers sauté, beat the eggs vigorously. Add to the pan and gently fold over until puffed and moist.
Mix in the reserved sausage, garnish with parsley, and serve hot.

Tomato-Braised Pork

Here the pork is gently cooked in tomatoes to yield beautifully tender meat. If you’d prefer oregano or thyme in place of the marjoram, consider using a bit less than what the recipe calls for, as these herbs tend to have a stronger flavor.

Place the tomatoes, tomato paste, basil, pepper, and marjoram in a 4-quart slow cooker. Stir to create a uniform sauce. Add the pork.
Cook on low for 7–8 hours or until the pork easily falls apart when poked with a fork.

Honey-Mustard Pork Loin

A mixture of mustard and honey keeps the pork from drying out during the long cooking time.

In a small bowl, mix the mustard and honey. Spread the mixture on the pork tenderloin in an even layer.
Place pork in a 4- or 6-quart slow cooker. Cook on low for 6 hours.

Pork Tenderloin with Sweet and Savory Apples

The tart apples sweeten over the long cooking time and nearly melt into the pork.

Pork Tenderloin Tip

Lean, boneless pork tenderloin is often sold in very large packages containing 2 or more tenderloins, with a combined weight that is frequently over 15 pounds. As a result, it can be very expensive. Buy pork tenderloin on sale, and cut the meat into meal-sized portions. Label and freeze the portions until they are needed.

Sprinkle pepper on the tenderloin. Place the onion slices on the bottom of a 1¹⁄₂- or 4- or 6-quart slow cooker. Add the tenderloin. Place the sage on top of the meat. Top with the diced apples.
Cover and cook on low for 8–10 hours.

Beef and Coconut Curry

This Indian-inspired recipe has the perfect blend of beef and vegetables, and the finished product is both sweet and savory.

In a large frying pan, warm oil over medium-high heat. Brown beef on all sides, about 3 minutes per side. Transfer to a 4-quart slow cooker along with onions, garlic, and ginger.
In a large bowl, whisk together the coconut milk, honey, curry powder, and cayenne pepper, and pour over meat. Cover and cook on low until meat is fork-tender, about 4–5 hours.
Stir in cherry tomatoes and let them warm and soften in stew for 15–20 minutes.

Beef and Cabbage

The longer cooking time helps the flavors develop. But because the meat is already cooked, this meal is done when the cabbage is tender. Serve over mashed turnip, cauliflower, or butternut squash.

Cut the cooked beef into bite-size pieces and add it to a 4-quart slow cooker along with the cabbage, onion, carrots, and celery. Stir to combine.
Add the garlic, broth, tomatoes, honey, and pepper to a bowl; mix well and pour over the beef. Cook on high for 1 hour or until the cabbage has begun to wilt.
Reduce heat to low and cook for 3–4 hours or until cabbage is very tender. Adjust seasonings if necessary.

Beef and Ginger Curry

This hearty and spicy curry dish, typically served over rice, is just as tasty over a bed of Paleo-approved carrots and cauliflower.

In a large frying pan, brown the steak in the oil over medium-high heat for 5–10 minutes. Once browned, remove from pan, leaving juices. Season beef with pepper.
In the remaining juice from the steak, cook the garlic, ginger, and chili over medium heat for 2 minutes, stirring frequently.
Season with curry powder. Mix in the chopped tomatoes.
Place the onion on the bottom of a 2- or 4-quart slow cooker, and layer with browned beef.
Add mixture from pan to the slow cooker, and add the broth. Cover and cook on low for 6–8 hours.

CHAPTER 6Beef, Pork, and Lamb

Paleo Meatballs and Sauce