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Easy Braised Beef Shank

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

Servings: 4

Equipment (choose one)

  • Cast iron skillet with a lid
  • Dutch oven

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Reduce the heat and cover with a lid, but leave a small opening for the steam to escape.
  4. Cook over low heat for 3 hours, until the meat falls off the bone. Serve warm in liquid.

Notes

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.

For the printable recipe and complete recipe details, visit the Easy Braised Beef Shank Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Beef Bone Broth in 5 Easy Steps

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

Equipment

  • Stock pot or slow-cooker
  • Strainer
  • Glass jars for storage

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

For the printable recipe and complete recipe details, visit the Bone Broth in 5 Steps Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Chicken Skin Chips

Chicken skin from 1-2 whole chickens or 1 pound chicken skins from your butcher, if you’re lucky like that

Salt or your favorite seasoning blend

Preheat oven to 325 degrees.

Season chicken skins with your seasoning of choice.

Place skins on a parchment lined sheet pan. They can be touching because they will shrink a lot during the cooking process. 

Bake for 20-22 mins. Flip skins over and bake another 20-22 mins. 

Let cool before eating.

If you want really flat chips, lay another parchment sheet over the skins and then lay another sheet pan on top of that parchment paper. Cooking times will vary for this method, so I suggest checking them 5 minutes sooner.

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Menudo Style Tripe Soup

4 pounds cleaned tripe, cut into large chunks

½ cup white vinegar

1 Tbs salt, or more to taste

1 Tbs chili powder

½ Tbs cumin

½ Tbs oregano

½ Tbs garlic

¼ tsp cayenne (optional)

1-2 bay leaves

Water, as needed

If your tripe is not clean, boil tripe for 30-45 minutes in a large pot and then drain out the water.

Put tripe back into the pot and add in remaining ingredients.

Fill pot with double the amount of water as there is tripe.

Let ingredients come to a boil, then reduce to a simmer. Check the consistency after 2 hours. If it is still chewy and you want it soft, continue cooking.

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Simple Bone Broth

Apple cider vinegar (optional)

Bay leaf (optional)

Any kind of bones will work, even leftover bones from your meals

I prefer a mixture of lamb, beef, and chicken bones

Adding chicken feet (or any kind of animal feet) will help produce a strong thick broth if your bones are not gelatinous

In a crock pot or large stock pot toss in your bones.

Cover with water and add a splash of apple cider vinegar. (about 1-2 Tbs)

Let simmer for 24 hours, or set the crock pot to low.

Strain broth from bones, put the bones back into the pot and cover with water and another splash of apple cider vinegar and a few more feet.

Let lightly simmer for another 24 hours.

Strain broth from bones and store broth in glass jars.

Lasts 1-2 weeks in the fridge or 1 year in the freezer.

If freezing, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking.

When serving yourself cooled broth, use about 1 part gelatinous bone broth to 2 parts hot water.

Add lots of salt to taste.

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Dairy Free Gravy

¼ cup drippings from a pan after cooking roast, turkey, chicken, etc

1 cup broth liquid

1 whole egg

1 egg yolk

2 Tbs gelatin

1 Tbs cool water

1/2 tsp garlic

1/2 tsp onion powder

Salt to taste

Let broth and drippings mixture simmer and reduce for about 10 minutes.

Sprinkle the gelatin over the 2 Tbs cool water and let bloom for a few minutes.

Pour the eggs into a blender and begin to blend the eggs.

While the eggs are still blending, pour in about ½ cup of broth as well as the bloomed gelatin.

While continuously whisking the broth on the stove, pour the egg, gelatin and broth mixture back into the pot.

Keep whisking and cook on medium-low heat for about 5 minutes or until it starts to thicken up.

Remove from heat and let cool 5 minutes before serving so it can thicken up a little more.

Enjoy with roast beef, roasted turkey or chicken!

 

This also reheats well, too. Once cooled it will be solid jello. Just scoop into a small pot and reheat on medium-low.

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Egg Noodles

1-2 servings

 

3 whole eggs

1/4 cup water

1 tsp gelatin

 

Blend all ingredients in a blender.

Cook batter in a lightly greased non-stick pan the same way you would cook a crepe. Keep cooking noodle crepes until all batter is used.

Let cool and slice into desired size.

Noodles are good for about 1 week in the fridge or at least 6 months in the freezer in an airtight container or bag.

When reheating, you can either saute in a pan with butter and seasonings, cook it into your sauce, or boil it for about 1 minute. Recipe can easily be doubled.