Beef Stock (from Nourishing Traditions by Sally Fallon Morell)

Bulgogi Beef Bowls

Bulgogi (불고기, literally "fire meat") is a Korean dish typically made with tender cuts of beef such as top sirloin or tenderloin. Here, we incorporate some of the traditional flavors and ingredients of bulgogi and use ground beef instead. This recipe is full of flavor--a little sweet, a little spicy, a lot savory, and downright delicious.

Note: Gochujang, a Korean fermented chili paste, can be found at most Asian markets or online. If you can’t find it, substitute sriracha or some red chili flakes to taste in this recipe.

Ingredients

1 lb ground beef

2-in piece of fresh ginger, peeled

1 large garlic clove, smashed and peeled

2 scallions (3 if small)

1/4 cup soy sauce

3 tbsp rice vinegar

1 tbsp toasted sesame oil 

1 1/2 tbsp brown sugar

1 tbsp gochujang 

1 tbsp toasted sesame seeds 

To serve:

White rice 

Sliced crunchy vegetables of choice (carrots, snap peas, radishes, etc.)

Kimchi or other pickled veggies 

Preparation:

1) Prepare the rice according to package directions. 

Make the sauce

2) Mince the ginger and garlic clove and put in a small bowl. 

Slice 2 scallions (three if they’re small) diagonally crosswise and add to bowl. 

Add 1/4 cup soy sauce, 3 tbsp rice vinegar, 1 tbsp toasted sesame oil, and 1 1/2 tbsp brown sugar to the bowl and mix. 

Set aside 1 tbsp gochujang and 1 tbsp toasted sesame seeds. 

Cook the beef 

3) Heat a large skillet over medium-high heat. Once it’s hot, add the beef and break it up with a wooden spoon, cooking until browned. (This may take a little longer than expected—but the caramelized flavor is well worth it!) 

Add the sauce mixture and let it simmer, stirring, for about 2 minutes. 

Add the gochujang and sesame seeds. Stir until combined and turn off the heat. 

Assembly

4) Add beef to bowls with the cooked rice, sliced veggies of choice and some kimchi if you have it. Or add whatever your heart desires—the options are limitless for this bowl! Think roasted squash, shredded lettuce, sautéed lotus root, pickled radishes, etc. 

Enjoy!

Beef and Mushroom Stroganoff

INGREDIENTS

• 3 tablespoons cooking fat (butter, lard, tallow — I used tallow)

• 1 onion, chopped

• 4-6 garlic gloves, minced

• 1 lb St. John’s organic ground beef

• 1 lb mushrooms, chopped

• 3-4 tablespoons flour

• 1.5 cups beef bone broth (can substitute chicken bone broth or water)

• 3/4 cup sour cream

• salt and pepper to taste

DIRECTIONS

1. Preheat pan on medium heat. Add fat to pan.

2. Once fat is melted, add chopped onion to pan.

3. When onions are translucent (about 5-7 minutes), add garlic to pan and cook for 1 minute, stirring frequently to keep garlic from burning.

4. Add ground beef to pan, stirring every so often and breaking into medium sized pieces with mixing spoon.

5. Once beef is almost cooked through, add mushrooms and cook for 2-3 minutes and mushrooms are tender.

6. When beef is completely cooked, add flour, 1 tablespoon at a time to prevent clumping. I used 4 tablespoons but you may only need 3, depending on how much fat there is for the flour to soak up. Once the fat is soaked up into the flour, stop adding flour and cook for 1 minute. Cooking the flour is essential to prevent a “flour-y” taste in the end result.

7. Add broth to pan, scraping the bottom frequently. Once broth is simmering, reduce heat to medium-low and simmer for 10 minutes, stirring frequently.

8. Add sour cream to pan, stir well to combine. Simmer 2-3 minutes.

9. Add salt and pepper to taste. I season along the way because I use homemade broth that doesn’t have salt added. If you used boxed broth or made it from bouillon paste, you likely won’t need much salt.

10. Serve promptly! Our family’s favorite pairing is rice and sauerkraut with lots of extra black pepper.

Serving Suggestions:

• egg noodles (this is the traditional pairing)

• rice

• mashed potatoes

• toasted sourdough bread or French bread

• sauerkraut or sour pickles

Slow Cooker Viennese Goulash

Tender chunks of beef stewed in a rich onion gravy. Deeply flavorful, nourishing and comforting. This recipe is made in a single skillet and a slow cooker—set it and forget it!

INGREDIENTS

• 3 lbs boneless beef stew meat, shank, shoulder, chuck roast or short ribs (or a combination thereof). Make sure the beef is at room temp before you start

• Oil or rendered beef fat

• 3 large onions

• 1/2 tbsp marjoram

• 1/2 tbsp caraway seeds

• 2 juniper berries, crushed

• 3/4 tsp salt

• Pinch of sugar

• 2 cloves of garlic 

• 4 tbsp sweet paprika 

• 2 tbsp tomato paste 

• Some grated lemon rind

• 1/2 tbsp vinegar (any kind) 

• 2 cups chicken stock

PREPARATION 

If the meat is in larger pieces, cut into 2-inch cubes. 

Heat a few tablespoons of fat in a large skillet over high heat. Once hot, add the beef in a single layer and sear to form a brown crust on most sides. 

While the beef is browning, slice three large onions and two cloves of garlic. 

Once browned, transfer the beef to your slow cooker. 

Place the pan back over medium heat and add the onions. Cook, stirring occasionally, until they are deeply golden. This may take longer than you expect.

Add 1/2 tbsp marjoram, 1/2 tbsp caraway seeds, 2 crushed juniper berries, 3/4 tsp salt, and a pinch of sugar. Briefly sauté. Then stir in the sliced garlic, 4 tbsp paprika, 2 tbsp tomato paste, a bit of grated lemon rind (from about half a lemon), and 1/2 tbsp vinegar. 

Transfer the onion mixture to your slow cooker. Add 2 cups of chicken stock and some freshly ground black pepper. 

Cook on high for 3 1/2-4 hours, or on low for 6-7 hours. 

Goulash tastes even better on the second and third days, so we recommend making it a day ahead of serving. Serve with crusty bread, rolls, spaetzle, potatoes, sour cream and chopped herbs, or whatever your heart desires! 

Enjoy!

Tri-Tip Roast--for slicing and sandwich meat!

1. Preheat oven to 400º.

2. Coat tri-tip Roast in a mixture of salt pepper and onion powder on all sides.

3. Heat avocado oil in a pan over high heat until smoking. Sear roast on all sides to brown quickly and seal in juices.

4. Transfer to roasting pan or cast iron pan and place in the pre-heated 400º oven.

5. Roast 10-15 min. Flip the roast over and roast another 10-15 min or until internal temperature reads 125º.

6. Remove roast and allow to sit for at least 20 min before slicing. If you slice too soon all the juices will run out!

Brazilian Beef Kebabs

Ingredients

• 1 1/2 lb Top Sirloin, trim excess fat and cut into cubes

• 2 Bell peppers (I had 1 red and 1 orange), cut into squares

• Avocado Oil

Marinade:

• 1/2 cup Avocado oil

• 1/2 cup orange juice

• 2 garlic cloves, minced or powdered

• 1 Tablespoon salt

• 1 Teaspoon Cumin

• 1 Teaspoon Smoked Paprika

• 1 Teaspoon Worcestershire sauce

• 1/2 Teaspoon Cayenne pepper (optional)

• Couple twists of fresh cracked pepper

Brazilian Grilled Pineapple:

• One pineapple peeled, cored cut into cubes

• 1/2 cup Brown Sugar

• 1/2 cup Butter, melted

• 1 teaspoon Cinnamon

Instructions

Instructions for pineapple:

1. In a heavy glass measuring cup or bowl, melt butter in the microwave. Whisk in brown sugar, cinnamon, and pinch of salt if using unsalted butter. Brush all sides of pineapple.

Marinate meat:

1. Whisk together all marinade ingredients in a small bowl. Add in beef chunks to a large zip top bag or bowl. Add marinade and toss well to coat the beef with the marinade. Place in fridge for at least 2 hours to overnight.

Making the kabobs:

1. Prepare grill for direct medium-high heat.

2. Thread chunks of beef on to skewers and alternating with pineapple chunks and bell peppers.

3. Grill the kebabs for about 6-8 minutes, turning them to char peppers and pineapple on each side, or until beef reaches medium rare.

Enjoy!