Corned Beef & Cabbage

Easy Americanized St. Patrick's Day dinner!

Photo: NJ Paleo Girl

Ingredients:

• 6 organic carrots, cut into chunks
• 1 large onion, chopped
• 1 organic cabbage, cut into wedges
• 2-3 lb beef brisket or chuck roast
• 1 bouquet garni of 3 T pickling spice - ours is from Savory Spice and has cinnamon, lampong peppercorns, mustard seeds, ginger, coriander, dill, mace, allspice, juniper berries, cloves, chiles, bay leaves
• 2-3 cups water or homemade bone broth

Photo: NJ Paleo Girl

Directions:

1. Add all ingredients, in order, to the slow cooker.
2. Cook on low 7-9 hours.
3. Remove bouquet garni and discard.
4. Remove beef and shred or slice across the grain.

We added the beef back to the slow cooker and served ours over rice, ladling the juice, beef, and veggies over our rice.  You could do that with mashed sweet potatoes, too!

No-Mato Sauce

Photo: Angels Homestead

30 days FODMAPs-Free and cutting out nightshades for inflammation means finding new ways to feed your cravings.

This sauce is yummy and can be used as a pasta or pizza sauce.

Try it with my Pepperoni Pizza Casserole, Cauliflower Crust Pizza, or the Sweet Potato Crust Pizza recipes.

Ingredients:

• 1 tsp asafoetida
• 1 cup carrots, roughly chopped
• 2 T apple cider vinegar
• 1 T lemon juice
• 1 tsp salt
• 1 T Italian spices (oregano, basil, rosemary, thyme, parsley, garlic powder*)
• homemade bone broth or water or stock
• 1 can pumpkin puree

Directions:

1. In a saucepan add all ingredients (except pumpkin) and just enough bone broth to barely cover the carrots.
2. Bring to a boil.  Turn to low and simmer until carrots are very soft, about 20 minutes.
3. When carrots are very soft pour saucepan ingredients into a blender and add pumpkin.  
4. Blend until super smooth.

This sauce freezes well.

* omit garlic powder to keep it FODMAPs-Free

Slow Roasted Beef Back Ribs

Photo Nom Nom Paleo

We don't have ribs very often but when you buy a whole, 1/2, or 1/4 cow you're bound to get ribs.  When you do, remember slow & steady wins the race.  This recipe is delicious!

Ingredients:

• 4 racks grass-fed beef back ribs, about four ribs/rack, about 12 lbs
• dry rub* - I used oregano, thyme, garlic powder, sea salt, cumin seeds, sage, cayenne, basil 
• bay leaves, 1 for each rack
• homemade bone broth for basting

 Directions:

1. Pat your racks dry with paper towels and rub the seasonings on each rack.  Don't be stingy on the dry rub.
2. Allow to sit in the fridge for 2 hours - 24 hours to marinate, optional.  We skipped this step just because we didn't plan for it.  The ribs still turned out full of flavor.
3. Preheat oven to 200˚F.
4. Set the racks on a foil-lined, rimmed roasting pan.  Put a bay leaf on top of each rack, seal racks tightly in foil.
5. Roast for 6 - 8 hours.  Half way through, flip the racks.
6. Remove racks and turn oven to high broil.
7. Baste racks with bone broth and place back in oven for 2 minutes.
8. Remove, flip, and baste again.  Place back in oven for 2 minutes.

*Can be made FODMAPs free - just omit garlic powder
*Can be made nightshades free - just omit the cayenne

Sunday Stew

Courtesy of Stiritup.me

You learn something new everyday.  For stew meat in particular Grassfed Cooking says, "Stew beef from the round, (especially the bottom or eye), will be ready to serve after about 1 ½ hours of simmering.  If it is cooked much longer, the meat will taste dry.  Conversely, stew from the shanks, brisket and chuck may take longer to become tender.  These are the ideal cuts for slow, all-day stews."

Thanks to stir it up for the inspiration on yet another stew recipe.

Sunday Stew

• 2 tbsp arrowroot powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/2 lb grass-fed sirloin stew meat (if using stew meat from shanks, brisket, or chuck, increase cooking time to 6-8 hours)
• 1-2 tbsp coconut oil
• 3 bay leaves
• 1 cup red wine
• 1 cup homemade bone broth or organic, gluten-free beef broth
• 1 onion, sliced thin
• 2 carrots, julienned
• 2 parsnips, julienned

1. In a gallon-sized plastic bag add arrowroot powder, paprika, salt, and pepper, mix well.  
2. Add the stew meat to the bag and seal it tight. Shake ingredients all together making sure all of the meat if well coated.
3. In your dutch oven or large heavy pot add the coconut oil and turn the heat up on high.
4. Add the meat to the oil and brown on all sides.
5. Add the bay leaves, wine, broth, onions, carrots and parsnips and bring to a boil.
6. Turn heat to low and allow to cook, covered, for 1 – 1 ½ hours.