This dairy free liver pate with ox live recipe is an amazing side dish sure to wow dinner guests as well as your own taste buds! Make it in 15 minutes, then chill until you’re ready to serve. Liver pate is an elegant way to boost your nutrition without dairy on a keto, carnivore, paleo, or any healthy diet.
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 4 hours – overnight
Total Time: 4 hours, 15 minutes
1 cup duck fat, lard or bacon fat, divided
1 small onion diced, optional
2 cloves garlic minced, optional
1 pound ox or beef liver
1 tablespoon raw apple cider vinegar, lime or lemon
1 tablespoon rosemary, optional
1 tablespoon thyme, optional
1/2 teaspoons salt
1/4 teaspoon ground black pepper, optional
Saute the onion in 2 tablespoons of cooking fat over medium heat. Cook for about 5 minutes, until transparent and soft. Stir occasionally to avoid burning. Add garlic and continue cooking for another 2 minutes or so until garlic is fragrant and golden in color.
Slice the liver into thin strips. Push the onion and garlic over to the side of the pan and arrange the liver in a single layer. Sear it for 30 seconds to 1 minute on each side.
Remove from heat and let cool.
Transfer liver, onion, and garlic sauté to the bowl of a food processor. Add the vinegar, rosemary, thyme, salt, and pepper. Add 1/2 cup of fat.
Pulse to chop liver. Blend to combine. Add the remaining fat. Continue blending until smooth.
Put into an airtight container and chill in the fridge for 4 hours or overnight.
Liver pate can be served right away, however, it’s best to let it chill in the refrigerator for at least 4 hours before serving. If you can, make it the day before so it chills overnight and all the flavors can meld together.
For strict carnivore omit the onion, garlic, rosemary, thyme, and black pepper. ACV is usually ok for most people. Omit if needed.
Fresh herbs and Boston lettuce for garnish, if desired
Season the oxtail with salt. Heat the lard in a large Dutch oven, over medium-high heat, until shimmering. Add the oxtail pieces in a single layer, without overcrowding the pot. Sear the meat, turning occasionally, until brown on all sides, about 8 minutes total. Remove the oxtail pieces and reserve.
Lower the heat to medium and add the onion and garlic. Cook until fragrant and softened, about 3 minutes. Add the tomatoes and stir to combine. Pour the beef broth and the bay leaves. Bring to a boil, scrapping the browned bits from the bottom of the pan.
Return oxtail to the pot. Cover, lower the heat to a simmer, and cook for 2 to 3 hours or until the meat is falling apart tender. Remove the oxtail pieces and shred the meat, discarding the bones and any large pieces of fat if desired. Cover and refrigerate for 1 hour or until chilled and can easily form into a patty (you can freeze for 30 minutes to speed up the chilling).
Bring the remaining sauce in the pot to a boil to reduce, over medium high heat, for about 15 minutes or until reduced by half. Remove the bay leaves. Spoon off fat from surface of pan juices and discard. Taste and add salt if desired.
Remove the oxtail from the fridge or freezer, form into a tightly compacted ½ pound patty (resembling a hamburger). Heat the duck fat in a large skillet over medium high heat. Once hot, add the oxtail patty and fry for 1 minute, flip and cook another minute or until outside is crispy. Remove with a spatula and place into a wide soup bowl.
Just before serving, pour ½ cup of the rendered stock from the pot. Garnish with a Boston lettuce leaf and fill with fresh herbs if desired. Serve fresh.
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the ground beef, Parmesan, mushrooms, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to ½ inch thick.
Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9×5 inch loaf pan.
Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
Preheat air fryer to 400 degrees F.
Set three wide, shallow dishes (such as pie plates) in a row on the counter. Put the powdered Parmesan in the first dish. Crack the egg into the second dish and beat it lightly with a fork. Put the pork panko or crushed pork rinds in the third dish.
Working with one slice at a time, dredge the meatloaf first in the powdered Parmesan and then in the egg, coating it on all sides and shaking gently after each dip to knock off the excess. Lay the meatloaf in the pork panko, scatter some crumbs on top of the slice, and press gently to adhere. Flip and repeat once or twice with the crumbs to coat really well; be sure to get the edges as well. As you finish each slice, set it on a tray.
Spray the coated slices of meatloaf with duck fat spray. Place slices into the air fryer 8 minutes, flipping with a spatula after 4 minutes or until slices are golden brown. Serve hot.
This pemmican recipe combines the two most essential ingredients for human health: animal meat and fat. It is one of my easy keto recipes that is a long-lasting option for backpacking, hiking, camping and other forms of travel because it won’t spoil, smush or spill.
Prep Time: 20 minutes
Total Time: 20 minutes
454 grams meat dried and ground
1 tablespoon salt
2 tablespoons herbs and spices optional
454 grams tallow melted
Melt the tallow in an oven-safe container or double boiler over medium-low heat. At 350° F/175° C, it takes about 10 minutes in the oven.
Combine the meat, salt, and optional herbs and spices in a bowl.
Once the tallow is melted, but not too hot, pour over the dry material and combine well. There should be just enough tallow to moisten all the meat but not make puddles. If the fat does not completely incorporate the dry meat, add a little more. Mix well.
Transfer into an 8×8-inch baking dish to set. Then score into squares and store in an airtight container.
See notes in recipe text for the best way to dry meat.
In place of cutting into squares, it is also possible to roll the mixture in your hands like a meatball and form small balls.
Silicon molds and standard or mini muffin size pans are also useful for forming uniform shaped pieces. Chocolate or soap molds can both be used for this purpose if they have a shape you like.
Heat cooking fat in a cast iron or heavy bottom skillet with a lid or Dutch oven. Brown both sides of the beef shanks, about 2-3 minutes per side, until a golden-brown crust forms.
Pour broth over shanks. Use at least 2 cups of broth. There should be enough broth to cover the meat ½ to ¾ of the way up the side. Season with salt. Bring it to a simmer.
Reduce the heat and cover with a lid, but leave a small opening for the steam to escape.
Cook over low heat for 3 hours, until the meat falls off the bone. Serve warm in liquid.
Keto Osso Buco In the last 30 minutes of the cooking time, add any of the vegetable and herb combinations listed in the recipe post and simmer with the meat.
Oven option Follow steps 1-2 then after the broth is at a simmer, put the lid on and transfer to the oven to bake for 2 hours.
Crockpot option Place meat in the bottom of a slow-cooker, pour broth over and season with salt. Cover with the lid and turn on low. Cook for 4-6 hours until easily falls off the bone.
Instant pot option Season the meat. Turn on the Instant pot and select sauté. Once hot add cooking fat to the pot and sear the meat, about 2-3 minutes per side, until golden brown. Add in broth. Close lid and seal valve. Set high pressure and cook for 35 minutes. Natural release pressure for 15 minutes then manually release the remaining pressure.
Organ meats are some of the most affordable meats and happen to also be some of the most nutritious parts too. This nourishing combination of ground beef, liver and heart baked into a meat pie is simple and satiating.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
½ pound ground beef
½ pound ground beef heart
½ pound ground beef liver
Tallow or butter, ghee, other cooking fat
Preheat oven to 350°F (175°C).
Lightly brown the meat in fat in a skillet over medium heat.
Combine all ingredients in a mixing bowl. Salt to taste.
Pour evenly into a lightly greased 9-inch pie plate.
Bake for 15 minutes, until egg is set.
Remove from heat, cool for 5 minutes. Serve warm and enjoy leftovers cold.
Nourish your body with a slow-cooked Beef Bone Broth rich with immune-supporting, gut-healing properties. Make one pot of Beef Bone Broth and it will last all week! There’s so much you can do with it from soup to braising to simply sipping hot.
Prep Time: 5 minutes
Cook Time: 24 hours
Total Time: 1 day 5 minutes
Makes: 4 liters
Stock pot or slow-cooker
Glass jars for storage
6 pounds bones beef, lamb, goat, etc*
1/4 cup raw apple cider vinegar lemon or lime juice
veggie and herb scraps optional, see note
Preheat the oven to 350*. Placing the bones in a roasting pan or glass pyrex, (no butter or oil). Roast for about 20 minutes,** until golden brown (about 20 minutes).
In a large pot, add the bones and cover completely with water. Pour in vinegar or lemon/lime juice.
Bring to a simmer over low heat and maintain for 24 hours. Do not boil. Keep an eye on the waterline, make sure the bones stay covered with water. Top off as needed.
Add optional herbs and veggie scraps like onion, carrot, celery, rosemary, thyme, and/or oregano in the last two hours of the cooking time.
Remove from heat and let cool a little. If there is any film on top, skim it off. Strain contents through a cheesecloth or fine mesh strainer. Store in the refrigerator for up to 5 days, freeze for longer.
Classic bone broths are made with onion, carrot, celery, rosemary, thyme, oregano, bay leaf, garlic, salt and pepper. Add what you like.
*Use a mixture of meaty bones, marrow bones, and knucklebones. Tails and feet are nice too – they will add lots of collagen and gelatin to the broth!
**Roasting is optional. The purpose is mostly to affect flavor although some argue that it allows more minerals to go into the broth. To make the recipe ultra fool-proof, just put fresh bones in a pot and move on to step 2.
Thin crunchy carnivore chips made from grass-fed beef liver are perfectly dippable for all your favorite dips but come with a super nutritional boost!
Prep Time: 5 minutes
Drying Time: 8 hours
Total Time: 8 hours 5 minutes
Equipment (pick one)
1 pound beef liver ground or thinly sliced
Use a spatula to spread it on a food dehydrator sheet or ovenproof baking sheet in one single layer. Stretch it out to make as thin as possible.
Dry on the meat setting in the dehydrator. If you use an oven, set the heat at the lowest temperature possible.
Flip once the center is completely dry. This can take 8-12 hours in a food dehydrator, however, the oven will dry much more quickly, check after an hour. Keep an eye on it until edges separate and the center is dry.
Dry the second side thoroughly until no moisture remains.