Caraway Meatballs with Honey Chilli Glaze

Caraway Meatballs with Honey Chilli Glaze

Beef

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These crowd-pleasers are sweet, spicy and with a hint of caraway and garlic! Caraway meatballs coated with honey chilli glaze are great on any appetizer tray, used as the pitta sandwich filling as the main, or served over rice for a weeknight meal.

500 g Ground beef 25 g Dried breadcrumbs 1 Egg 2 tsp Caraway seeds Salt & freshly ground black pepper 1 tbsp Coconut oil 1-2 clove Garlic, minced 2 tbsp Honey 1 tsp Chilli flakes Thyme leaves

1. Combine ground beef, breadcrumbs, egg and caraway seeds in a large bowl. Season with salt and pepper. Divide the mixture into 10-12 equal portions and roll each portion into a ball.
2. Heat coconut oil in a non-stick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, for about 10 minutes or until cooked through.
3. Stir in minced garlic and cook briefly. Add the honey, chilli flakes and cook, stirring, until the meatballs are evenly coated. Taste and season. Garnish with thyme leaves.

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Beef Liver Pat� with Pistachios

Beef Liver Pat� with Pistachios

Beef Keto Nuts and Seeds

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http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.

Pat�	Topping
500 g Beef liver, sliced 50 g Ghee or butter 2-3 Shallots, diced 30 g Ginger, peeled and thinly sliced 1 tbsp Brandy, optional 1 tsp Pink sea salt 1 tsp Mixed peppers (green, white, black and pink) Large pinch of nutmeg 5-6 Sage leaves 100 ml Heavy cream	4 tbsp Ghee or butter 1 tsp Pink peppercorns 2 tbsp Pinenuts 1 tsp Hemp seeds

1. Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
2. Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
3. Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
4. Pack into small serving dishes, then cover and refrigerate for 15 minutes.
5. Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
6. Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.

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http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Warm Beef Heart Salad with Herbed Vinaigrette

Warm Beef Heart Salad with Herbed Vinaigrette

Beef Keto Salads

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Beef heart is an inexpensive and flavourful meat that does not taste like organ meat, but rather like a lean cut of steak. It is more dense with a higher nutrient content and additional protein. Beef heart contains all essential amino acids, zinc, selenium and phosphorus. It has more than double the elastin and collagen than other cuts of meat and a highly concentrated source of coenzyme Q10. The beef heart is versatile and easy to prepare. It does well to either quick stirfry or long stewing.

	Vinaigrette
800 g Beef heart, trimmed and cut into strips 3 tbsp Ghee or as needed 1 clove Garlic, minced 1 pc Fresh ginger, thinly sliced Black salt or regular sea salt as needed Freshly milled tri-coloured peppers to taste Pinch of arrowroot starch	3 tbsp Red wine vinegar 3 tbsp Olive oil 1 clove Garlic, minced 1/4 tsp Black salt 1 tbsp Parsley, chopped Bell peppers, radicchio, Belgium endive, as needed

1. Trim the beef heart by removing all of the spongy and artery looking things from the heart. Slice or cube if desired.
2. On a large skillet, heat over medium- low heat and add in the ghee. Once the ghee melts, add in minced garlic. Stir briefly. Add in sliced beef heart and ginger. Cook for 5 minutes or until the meat is medium rare (or longer if you want it a little more cooked). Season with black salt and freshly milled peppers, then add in the arrowroot starch. Swivel so that the starch circulates and is blended to thicken the meat.
3. For the vinaigrette, combine the vinegar, shallot and salt and allow to sit for 5 or 10 minutes. Stir in the remaining herbs.
4. Arrange the bell peppers, radicchio and belgium endive on plates. Top with some stirfried beef heart slices and drizzle some vinaigrette over. Serve immediately.

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Pemmican

Pemmican

Beef Keto Nuts and Seeds

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Pemmican, created by Native Americans and adopted by European explorers of the New World, is a concentrated blend of fat and protein from lean, dried meat (usually beef nowadays, but bison, deer, and elk were common then) which is crushed to a powder and mixed with an equal amount of hot, rendered fat (usually beef tallow). Sometimes crushed, dried berries and nuts/seeds are added as well. However, the more additional ingredients you add, the less shelf stable the pemmican becomes. If you wish your pemmican to be shelf stable and last for years, go with meat and fat only.

Packed with calories and nutrition and long shelf life, pemmican is often called the ultimate survival food. The word �pemmican� is derived from the Cree root word 'pimi' for 'fat' or 'grease'.

The pemmican can be stored in airtight containers without refrigeration in a cool, dark and dry place. If made and stored properly, it can last for years or even decades. Modern types of pemmican with extra add-ins are best kept in the freezer.

1.2 kg Beef shoulder roast, grass-fed if possible 1 pound Beef suet, grass-fed if possible 2 tbsp Hemp seeds, optional 2 tsp Black salt, optional

1. Place the beef roast in the freezer for a few hours, allowing it to firm up. If it is frozen, partially thaw it out. Use a sharp knife to cut it into long, thin slices.
2. Place the slices either in a dehydrator or an oven that can be set at 65C/150F. It takes about 15 hours to thoroughly crisp the meat strips in my dehydrator. If you use oven, crack the oven door to prevent moisture buildup.
3. Place in your food processor to powderize the dried meat. Turn the powderized meat in a large bowl and add in hemp seeds and black salt, if using.
4. Render the beef suet in a skillet over very low heat. Stir the fat as it rendered out, and watch closely so that it wouldn�t burn. When the fat stops bubbling, the rendering is done.
5. Mix the fat slowly with the meat, allowing the dry mixture to soak it up before adding more. You might not need all the fat. If pouring too much too quickly, just add some almond powder or coconut flour to firm it up. I divide the mixture in 6 muffin cups, but you can just shape them in balls or bars. It is best to store pemmican in a cool, dark, and dry place, inside an airtight container or a container that will not attract moisture.

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Roasted Entrec�te with Avocado Mayonnaise and Roasted Hokkaido

Roasted Entrec�te with Avocado Mayonnaise and Roasted Hokkaido

Beef Fruit Pumpkin

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Entrec�te, also known as Rib Eye steak, is tender and marbled and perfect for frying or grilling.
Because of the higher content of fat in the meat, entrec�te has to be handled a little differently from other cuts of beef. If you like your beef rare, this particular cut might not be right choice because undercooking means you will probably end up chewing chunks of luke warm and un-cooked fat. Instead, aim for medium-rare or even medium. This will give the fat time to melt and to infuse all that tasty meat with even more flavours.

Besides salting the steak generously, you can also use any spices and herbs that you love, but freshly milled black pepper is probably all you need.

Entrec�te	Avocado Mayonnaise
1-1.2 kg Entrec�te Sea salt Black peppercorns, crushed 500 g Hokkaido pumpkin, cut into bite-sized pieces 3 tbsp Beef tallow, melted 2-3 Large garlic cloves, pressed 3 sprigs Rosemary leaves Belgian endive, cut into thin wedges Parsley leaves for garnishing, optional	2 Medium ripe avocado, halved, seeded and peeled 1 tsp Dijon mustard 1 tbsp Lime or lemon juice 1 Garlic clove, peeled 1/2 tsp Sea salt 1 tbsp Mild olive oil

1. Take entrec�teout of the refrigerator 2 hours before the preparation. Season the beef all over with salt and black pepper.
2. Preheat oven to 200C/400F. Toss the diced hokkaido pumpkin with 1 tbsp of beef tallow. Season with salt and pepper. Roast the pumpkin for 25 minutes or until tender. Lower the oven temperature to 80C/175F. Leave the roasted pumpkin at the bottom rack of oven to keep warm.
3. Heat the beef tallow in a large grill pan or skillet until very hot. Add in entrec�te
   �angiesrecipes and brown on all sides. Add in pressed garlic cloves and rosemary sprigs. Transfer everything to a baking tray and roast at 80C/175F for 80 minutes until medium.
4. Remove the entrec�te and cover with a layer of tin foil. Leave it aside to rest for 10 minutes while preparing the dressing.
5. Combine all ingredients for avocado mayonnaise in your immersion blender jar and process for 1-2 minutes until smooth. Store in an airtight container in the refrigerator until ready for use. It will stay fresh for 2-3 days.
6. Slice the beef and place them on a bed of roasted pumpkins and Belgian endives. Garnish with parsley leaves if desired.

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Beef Steak with Blue Cheese Sauce

Beef Steak with Blue Cheese Sauce

Beef Cheese

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This simple blue cheese sauce recipe is a really easy one to whip up and so delicious too. Serve it on the side, or spooned over the meat. The sauce is so rich that a little bit goes a long way. I have used Gorgonzola because of its smooth texture and strongly aromatic flavour that make it perfect for sauces. But any variety of blue cheese (Roquefort or Blue Stilton) will work just as great.

300 g Beef filet steak 100 ml Heavy cream 150 g Gorgonzola, crumbled 1 clove Garlic, finely minced Pink peppercorns and parsley leaves for garnish, optional

1. Heat a grill pan over high heat. Season the steak with salt and pepper. Cook steaks in the hot pan until beginning to firm and hot and slightly pink in the center, about 4 minutes per side for medium.
2. In a small pan over medium-low flame, add heavy cream, crumbled Gorgonzola and finely minced garlic in a small pan over. Stir until blue cheese melts completely, 3 to 5 minutes.
3. Pour the sauce over the steak or or on the side for dipping and garnish with pink peppercorn and parsley leaves if desired.

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C�te de Boeuf with Chimichurri Sauce

C�te de Boeuf with Chimichurri Sauce

Beef

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http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

C�te De Boeuf is a steak cut from the rib primal with the rib bone still attached but depending on where you live it will have different names. In French cuisine the same cut also with bone attached is called c�te de b�uf, which translates as �beef rib�. In Australia and New Zealand a bone-in rib steak is called a "ribeye". In the USA it is known as a rib steak or cowboy steak. It delivers amazing flavour from all the marbling that runs through it, and makes an ideal sharing steak for a dinner for two. Chimichurri is mainly made from chopped parsley, garlic, olive oil, oregano, chilli flakes, and red wine vinegar. It's great to use as a condiment for the meat, but can also be used as a marinade.

A bunch parsley, roughly chopped 1-2 tbsp Oregano 2 Garlic cloves 1 Shallot, chopped 1/2 tsp Chilli flakes 4 tbsp Olive oil Juice 1/2 lemon 2 tsp Red wine vinegar 25 g Butter, 1 / about 700 g C�te de Boeuf Salt and peppers Arugula

1. To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food process. Add olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
2. Take C�te de Boeuf ouf of the refrigerator 1- 2 hours before the preparation. Season steak well with salt and pepper.
3. Preheat the oven to 200C/400F. Heat the butter in a cast iron skillet over medium-high heat. Sear the beef for 2 minutes on both sides then cook in the oven for 16 minutes for rare, 20 minutes for medium.
4. Remove from the oven and leave to rest for at least 10 minutes. Slice thickly and serve with the prepared chimichurri sauce over a bed of arugula salad.

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