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Category: Beef

Unstuffed Cabbage Bowl

If you love stuffed cabbage but want to do away with white rice and the time consuming task of stuffing and rolling cabbage leaves, this recipe is for you. The dish is slightly lighter, and the flavors are brighter than in traditional stuffed cabbage, but this unstuffed cabbage bowl is still full-blown comfort food.

To make the bowl, shredded cabbage is sautéed just until soft, without losing its bright green color and soft crunch. The meat is simmered in onion, garlic, tomato sauce and a pinch of cinnamon. Layered in a bowl, the meat and cabbage are topped with a dollop of sauerkraut and an abundance of fresh parsley.

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Korean Tacos

Korean tacos are a culinary twist that’s been around for a while now, using a tortilla as the delivery system for the bold flavors of Korean cuisine. This Primal recipe for Korean tacos is intensely delicious and hits all the right notes: sweet, spicy, fresh, crunchy, meaty.

Let’s start with the ribs. They’re simmered in a sweet umami sauce made from tenderizing fruit (kiwi and pear) plus ginger, garlic, scallions, and coconut aminos. The meat is scooped onto a small tortilla and topped with refreshing daikon radish and carrot slaw. It only takes a few bites to devour these Korean tacos, and you’ll definitely want more than one, so put several on your plate.

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Salisbury Steak

Salisbury steak, it’s been said, was named after Dr. J. H. Salisbury, a 19th-century physician and lover of ground and minced beef. Dr. Salisbury was convinced that meat, especially when ground up, could cure a wide variety of ailments. While some of Dr. Salisbury’s medical claims are a bit dubious, he was spot on with one: Food plays a huge role in a person’s health.

Salisbury steak is not usually considered health food. Blame it on T.V. dinners that pre-package Salisbury steak with mashed potatoes, corn, a brownie and lots of processed ingredients. But homemade Salisbury steak is comfort food you can feel good about—especially if you buy ground beef from a trusted butcher (or grind it yourself) to make sure you’re getting high-quality meat. If possible, buy grass-fed.

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Chicken Liver Stir-Fry

Chicken liver cooks quickly, making liver an ideal, if rarely used, protein for stir-fries. In this stir-fry recipe, chicken liver is a main ingredient. The meaty flavor gives an otherwise light dish some heft, and adds a lot of vitamin A, plus copper, folate and zinc. Sauteed with ginger, garlic and green onions, with a splash of coconut aminos, liver is a tasty addition to any stir-fry.

If you’re not completely in love with liver, but want more of this important supplemental food in your diet, then add a smaller amount to your next stir-fry. A quarter pound or so can be cut into small pieces and thrown in the wok with sliced chicken or beef as the main protein.

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Beef Milanesa with Peach Salsa and Spinach

I’m Melissa Joulwan, but you can call me Mel. I have a killer recipe for you today. But first, I’ll tell you a little about myself. I’m the author of the paleo cookbooks Well Fed, Well Fed 2, and the soon-to-be-released Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less (pre-order now!). I also write a blog called MelJoulwan.com (formerly The Clothes Make The Girl), where I write about my triumphs and failures in the kitchen, in the gym, and in life. I’m also a former rollergirl known as Melicious, but I’ve mostly stopped knocking people down for fun. Mostly.

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Roasted Bone Marrow with Rosemary and Garlic

Bone marrow is an important supplemental food that’s easy to love, if you love fatty, savory treats, that is. And bone marrow is a treat, with its over-the-top richness, meaty flavor and fatty, creamy texture. It’s delicious fuel for the body, brimming with vitamins and minerals. Bone marrow is easy to prepare, too. It needs nothing more than a sprinkle of salt (and maybe some fresh herbs) to reach perfection in the oven.

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Sweet Potato Chili Fries

Look up the definition of “gut bomb” and you just might see a photo of chili fries. But not these chili fries. Primal sweet potato chili fries are made from sweet potato fries baked in avocado oil and topped with your favorite chili, plus a light sprinkle of high-quality sharp cheddar cheese and a drizzle of chipotle cashew cream. The method used here for sweet potatoes fries–steam first, then bake–is a great method to use any time you bake cut sweet potatoes (or regular potatoes).

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PRIMAL KITCHEN™ Honey Mustard Vinaigrette Short Ribs & Radicchio Salad

Short ribs are often braised for hours, but when the weather outside is hot and you don’t want to turn on the oven, there’s a better way. Marinate those ribs, and throw ‘em on the grill.

PRIMAL KITCHEN™ Honey Mustard Vinaigrette serves double-duty here as a marinade for meat and a dressing for salads. The vinaigrette does all the work while you sit back and relax. There’s no chopping or stirring needed to put this 4-ingredient meal together, and your kitchen will stay so clean, it won’t even look like you’ve made dinner.

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Homemade Beef Hot Dogs

Hot dogs have always had a reputation for being mystery meat. But this unsavory fact, plus a lot of other undesirable ingredients, still aren’t enough to keep hot dogs from being loved by kids, and kids at heart. While many markets now offer grass-fed, organic hot dogs, you can also take on the challenge of making healthier hot dogs yourself.

Fresh and flavorful, homemade hot dogs can be made with meat of your choosing, taking the mystery out of it. This recipe is for all beef dogs, seasoned with a simple “hot dog” blend. You’ll need a meat grinder (unless the butcher grinds the meat for you), a food processor, and a sausage stuffer. You’ll also need natural sheep casings. Talk to your butcher ahead of time, in case they have to special order the casings. For hot dogs, sheep casings are best because they’re thinner.

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Layered Taco Casserole

This layered taco casserole is comfort food without a helping of regret. There are still layers of everything that make taco casserole great: tortillas, seasoned ground meat, chile peppers, cheese, and a mile-high topping of shredded lettuce, fresh tomatoes, avocado and green onions. But the tortillas are Primal- and Paleo-approved, the ground meat is grass-fed, and the cheese is high-quality aged Cheddar.

Traditional taco casserole can be heavy and bland, relying too much on doughy flour tortillas and greasy melted cheese for flavor. To avoid this, Primal taco casserole calls for light and airy homemade tortillas and a just a sprinkle of sharp Cheddar. The tortillas are really easy to make and versatile. Use them for all your favorite Mexican dishes that need a Primal tortilla to scoop things up.

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