Andy Storey, one of our Meatrx.com coaches, will show you how to make beef liver organ meat burgers using a recipe by Jessica Haggard.
Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches, will show you how to make beef or chicken liver pate.
Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches, will show you how to make a quick and easy carnivore diet style Alfredo sauce. You can use this Alfredo sauce as a dip for steaks, chicken, or any other meat. However, this recipe is 99% dairy.
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.
- 2 pounds oxtail
- Fine grain sea salt, to taste
- 2 tablespoons lard or tallow (or butter if not dairy free)
- 1 medium yellow onion, chopped
- 5 cloves garlic, minced
- 1 small tomato, diced
- 3 cups beef broth (I used Kettle and Fire)
- 2 bay leaves
- 2 tablespoons duck fat or lard for frying
- 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.
368 calories, 24g fat, 32g protein, 3g carbs, 1g fiber
- Meatloaf Cordon Bleu:
- 2 pounds ground beef 85% lean
- ½ cup chopped mushrooms
- ½ cup parmesan cheese, shredded
- 1 small onion, chopped
- 2 large eggs beaten
- ⅛ teaspoon garlic powder
- 1 teaspoon fine grain sea salt
- 1 teaspoon pepper
- 4 ounces thinly sliced cooked ham
- 4 ounces provolone cheese, sliced
- ½ cup powdered Parmesan cheese (or more pork panko if dairy free)
- 1 large egg
- 1 cup pork panko or crushed pork rinds
- 4¾-inch-thick slices cold leftover keto meatloaf
- Duck fat spray
- Meatloaf Cordon Bleu:
- 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.
- Fried Meatloaf:
- 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.
486 calories, 34g fat, 42g protein, 3g carbs, 0.3g fiber
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.
Follow an easy 4-step process to slow cook Braised Beef Shank carnivore style. It is a nourishing and affordable low-carb meal for any time of the year.
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Equipment (choose one)
- Cast iron skillet with a lid
- Dutch oven
- 1 tablespoon tallow butter, ghee, or other cooking fat
- 4 pieces beef shank 1-inch thick, 8 ounces each
- 2-3 cups bone broth or water
- 1 teaspoon salt plus extra as needed
- 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
- 3 eggs
- 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.
Ultra-simple carnivore style meatballs are made with 3 ingredients in 4 easy steps and packed with zinc, selenium, B vitamins, and CoQ10.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 8×8-inch square glass baking dish
- 8 ounces ground beef
- 8 ounces ground beef heart
- 1 teaspoon salt
- Mix the two ground meats in a bowl until well combined. Season with salt.
- Scoop approximately 2 ounces and roll between the palms of your hands to form a ball shape.
- Place in a small glass baking dish.
- Bake in a preheated oven at 350*F (175*C) for 20 minutes.
- Juices will run onto the baking dish once meat is cooked through. Serve meatballs warm with this “sauce” spooned over.