Main Dish

Super Tasty Lamb-Fennel Stew

This is adapted from the "Lamb-Fennel Casserole" in "The Grassfed Gourmet," by Shannon Hayes. She says, "Consider making a double batch, because the leftovers are even more delicious when reheated the second day." This is really tasty with some good kalamata olives.

Serves 4

2 tbsp. lard
1 medium red onion, diced
1 pounds lamb stew meat
1/2 cup dry white wine
2 cups frozen cherry tomatoes, or frozen chopped tomatoes, or a 14.5 oz. of tomatoes (undrained)
4 large dried mushrooms, or 4 oz. fresh
1 tsp. dried oregano
1/2 tsp. salt
Freshly ground black pepper to taste

Amanda's Southwestern-Style Chicken Soup

Amanda Love is a total inspiration http://thebarefootcook.com/ ! And she inspired this soup, which can be infinite varied with different types of veggies, etc. I find that it works best to simmer the chicken in the highly-seasoned brother the day before, and then refrigerate the chicken separately overnight. The next day, you can picked the meat off the carcass and proceed with the recipe without burning your hands.

Home-Corned Beef

I recently used this recipe from the Nourished Kitchen for making corned beef: http://nourishedkitchen.com/home-cured-corned-beef/

It was delicious! I "corned" it for 11 days, after which I sauteed a bunch of veggies (onions, celery, carrots), added the rinsed roast (I used a chuck roast, about 4 lbs.), and a quart of water. I let it simmer all day, covered in a dutch oven.

Completely Non-Authentic Antichuchos (Marinated Beef Heart)

I hear tell that beef heart is a Peruvian Delicacy, generally served grilled on skewers as the ultimate in nutrient-dense street food.

However, in our house we do not have a grill, and this was my second attempt at making beef heart edible to all family members...this made a very palatable casserole.

1 Beef Heart, gristly parts removed, cut into 1- to 2-inch chunks
1/2 Cup apple cider vinegar
1 tsp. cumin
1 tsp. salt
pepper

1/4 cup or so fat
2 onions, diced
5 stalks celery, diced
2 medium rutabagas, cut into large chunks
Fresh thyme (a few sprigs)

A Really Tasty Way to Cook Brisket or Chuck Roast

I adapted this from the Pot Roast recipe in "Full Moon Feast," by Jessica Prentice. It was really good! A really tender roast, swimming in a pot full of creamy gravy, with lots of tender veggies. Everyone loved it, and we ate leftovers for breakfast. With this much broth, it's almost like a soup. Use less if you'd prefer a more meaty entree.

This is probably a very variable recipe--I'm just noting the measurements I used last night.

2 tbsp. lard
a 3-lb brisket
1/2 onion, chopped
1/2 celeriac (large), chopped
2 medium carrots, chopped
1.5 tsp. salt
Lots of freshly ground pepper

Crockpot Roast

I adapted this from the "California Pot Roast" recipe in The Grassfed Gourmet, by Shannon Hayes. It came out nice and slice-able, with more than enough tasty sauce.

1 3.5 pound (or bigger) roast (I used sirloin tip)
2 tsp. salt
2 tsp. freshly ground pepper
3 tbsp. beef tallow or other fat

2 cups tomatoes, fresh or frozen
1 onion, coarsely chopped
2 cloves garlic, minced
1 tsp. dry mustard
1 tsp. dry basil
1 tsp. dry oregano

1/4 cup apple cider vinegar

Swedish Meatballs

This is adapted from a new cookbook that looks fantastic: "Full Moon Feast," by Jessica Prentice. I took out GAPS-illegal ingredients, and didn't make the gravy (which she makes by deglazing the pan with beef stock and creme fraiche)...

1 pound ground beef
1 egg yolk

3 oz. beef liver (or other type of liver)
1/2 medium onion, peeled and coarsely chopped
1 handful parsley leaves
1 tsp. good salt
1/2 tsp. pepper
1/4 tsp. dried thyme

1-3 tbsp. lard, tallow, or other fat

Put the ground beef and egg yolk in a bowl.

Italian Beef Sausage Patties With Organ Meats

Tonight, we have a winner! A sausage patty that the boys said was SO good...and it's full of the most nutrient dense meats! Thanks to Christie, from whose recipe I adapted these. (Jeff thought they could use more salt and spices, but I didn't want them too strong, personally)

Makes about eight patties

1/2 lb. beef heart, cut into large chunks
1/4 lb. beef liver
2 tbsp. chopped onion
1 large garlic clove
1 tsp. fennel seeds
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. black pepper
1/2 tsp. salt

1 lb. ground beef, crumbled

Really Tasty Rutabaga and Zucchini Frittata

Okay, so the title isn't very snappy. But this was really good! Frittatas are always tasty, and you can vary the ingredients however you like. This was made with stuff we had in the fridge tonight. (If we were eating dairy, I'd use only maybe 1/3 the fat, and put perhaps 8 oz. hard cheese over the filling before pouring the eggs over top. Also, I'd use maybe 1/3-1/2 less salt in that case.)

1 large shallot, minced
1 scallion, minced
About 3/4 c. fat (I used half ghee and half lard)
1 1/2 tsp. salt
1 tsp. freshly ground pepper
2 medium-large zucchini, grated

Lamb Ribs with Mustard-Rosemary Garlic Paste

This is adapted from a recipe in "The Grassfed Gourmet," by Shannon Hayes. I usually don't much like rosemary, but it's delicious in this. The edges are so crispy! You can use Denver ribs, short ribs, or riblets.

Serves 2-4, depending upon meatiness of ribs/riblets and/or hunger level of the diners.

1-2 pounds lamb ribs/riblets
1 tbsp. ghee
1 tbsp. mustard (wet)
2 tsp. dry rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
2 large cloves garlic, crushed

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