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Recipe: spinach & walnut beef rotolo

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Whether you like to call them Rotolo or simply beef rolls, these are always a hit. They look great and are perfect for entertaining, as they can be made a few hours in advance. If you do make them in advance, just hold off the slicing, and do that right before you serve. For a bit of colour variety try using some brightly coloured capsicum (bell peppers) in place of the spinach. Make sure you tie the string up tightly to make sure you don’t lose the stuffing.

Recipe: spinach & walnut beef rotolo
 
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Recipe type: Beef
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Ingredients
  • 1 bunch of spinach (silverbeet or English)
  • dash of extra virgin olive oil
  • 1 medium brown onion, finely diced
  • Handful of walnuts, chopped,
  • 50g anchovies, chopped
  • 1 tablespoon of fresh rosemary, finely chopped
  • 1.5kg of topside beef
Instructions
  1. Steam the spinach until tender, then as much as possible squeeze out the excess liquid using a cheesecloth or clean tea towel, then dice the spinach as finely as possible.
  2. In a pan, heat the olive oil, and then fry the onion until soft.
  3. Throw in the walnuts, anchovies and fresh herbs and cook for another minute or two, making sure to keep stirring.
  4. Stir in the spinach and allow the mixture to cool.
  5. Using a rolling pin, pound the steaks to make them as thin as possible.
  6. Pour the spinach mixture over the steaks and spread it over evenly.
  7. Next, roll up the steaks tightly, trying not to let too much of the spinach mixture squeeze out.
  8. Use string to tightly tie the rolls up.
  9. Barbecue with the lid down until tender and remember to remove the string before serving!

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char-grilled chili beef salad recipe paleo diet soy free coriander

Recipe: char-grilled chili beef salad

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I love the combination of lime and chili – it gives this salad a bit of a kick. The dressing will last in a jar for a day or so in the fridge, so shake it well and add it to the salad at the last minute. I used Lebanese cucumber, but continental would work just as well.

Recipe: char-grilled chili beef salad
Recipe type: Salads
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Ingredients
  • 500g beef (I used rump steak)
  • Juice of 1 lime
  • Juice of 1 lemon
  • 400g sliced cucumber
  • 4 fresh chillies, thinly sliced (seeds removed)
  • 4 spring onions, thinly sliced
  • 4 green onions, thinly sliced
  • 250g grape tomatoes
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander (cilantro ) leaves
  • Dash coconut aminos
  • I clove garlic, minced
Instructions
  1. In a bowl, coat the beef in half of the lemon and lime juice, and allow to marinate overnight in the fridge.
  2. Drain the beef, and throw away the juice.
  3. Barbeque the beef until it’s cooked to your liking (or cook on the stove or under the grill).
  4. Allow the beef to rest for a few minutes, then slice thinly.
  5. In a bowl, mix the cucumber, chili, onions, tomatoes and fresh herbs. In a jar, add the remaining juice, the coconut aminos and garlic and shake thoroughly to mix.
  6. Add the beef and dressing to the salad mix and toss to ensure it is well mixed in.
  7. Serve and enjoy.

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Easy beef jerky recipe dried Biltong recipe paleo network-min

Recipe: Quick & easy beef jerky

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Beef jerky is one of my favourite snacks. It's really filling, full of good fats and protein and easy to store. That is if you make your own. The shop bought stuff can have some nasty added ingredients.

These ingredients are from a packet of Jack Link's Original Beef Jerky:

Beef, water, Sugar, Soy Sauce (Water, Wheat, Soy Beans, Salt), Salt, Corn syrup Solids, Flavourings, Hydrolyzed Corn Gluten, Dextrose, Flavour Enhancer: (Monosodium Glutamate), Antioxidant:(Sodium Erythorbate), Preservative: (Sodium Nitrite), Smoke Flavour.

Yeah, that's not even remotely paleo. So make your own! Whilst it's a lot easier to make in a dehydrator (this is mine), you can also give it a try in your oven.

Recipe: Quick & easy beef jerky
 
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Recipe type: Snacks
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These are great to keep on hand for a quick healthy paleo snack - they'll keep for ages too!
Ingredients
  • Grass-fed beef (try sirloin or flank steak)
  • Coconut aminos
  • Sea Salt
  • Olive Oil
  • Cinnamon
  • Chilli
  • Paprika
  • Ground Pepper
  • Garlic powder
Instructions
  1. You want to slice the meat really thin for best results - to achieve this wrap the beef and put it in the freezer for a couple of hours.
  2. Once the meat is not quite solid, remove it from the freezer and using a sharp knife (and a lot of care!) slice into thin slices. It's important to make the slices as consistent as possible so they will all require the same drying time.
  3. Put the meat in a ziplock bag and add in the aminos, salt and olive oil. Seal the bag and allow the mixture to coat all of the meat. Put the bag in the fridge and allow the meat to marinate overnight.
  4. Remove the strips from the bag and dust with the cinnamon, chilli, paprika, pepper and garlic.
  5. Space the strips out evenly on the shelves in your dehydrator. Keep checking, but your jerky should be dry in 2 to 4 hours.
  6. If you don't have a dehydrator, heat your oven to 70° C (165° F). You'll need to put the strips on a wire rack, with an oven tray underneath to catch the drips. Expect oven dehydration to take two or three hours.
  7. Which ever method you choose, make sure the meat is cooked all the way through and fully dry before removing it.
  8. Store in an airtight container - and enjoy!

Easy beef jerky recipe dried Biltong recipe paleo network-min

Paleo recipe Perfect Oxtail Veggie One Pot-min

Recipe: Perfect Oxtail and Veggie One Pot

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Whether you call it a stew, a casserole, or a one pot – nothing beats a big, steaming bowl of tender meat, juicy veggies and rich gravy. Oxtail is a cheap and highly nutritious cut, and is perfect for stewing. However, the key to this recipe is the umami rich flavours that just dance on your palate, making this one pot one of the best tasting (and best value) recipes you’ll make in a long time.




Recipe: Perfect Oxtail and Veggie One Pot
 
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Recipe type: Dinner
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Ingredients
  • 1.5kg oxtail, diced
  • Salt and black pepper
  • 1 tsp allspice
  • 1 tbsp coconut oil or lard
  • 2 white onions, sliced
  • 4 cloves garlic, crushed
  • 2 beef tomatoes, diced
  • 4 bay leaves
  • A few sprigs fresh thyme
  • A few sprigs fresh rosemary
  • 1 cinnamon stick
  • 1 x 400g tins chopped tomatoes
  • ½ litre homemade (or organic) beef stock
  • 4 tbsp coconut aminos
  • 4 tbsp red wine vinegar
  • 6 large carrots, diced
  • 1 large cauliflower, chopped into florets
  • 2 tbsp arrowroot starch (optional)
Instructions
  1. Rub the oxtail with a generous amount of salt and pepper, and the allspice. Heat the coconut oil (or lard) in your largest stock pot, and cook the oxtail for about 10 minutes until browned all over. Remove for the heat but retain the meat juices.
  2. Add the diced onions to the pan, and cook gently for 5 minutes in the meat juices before adding the garlic and cooking for another 2. Throw in the tomatoes, bay leaves, thyme, rosemary, and the cinnamon stick, before pouring in the chopped tomatoes and beef stock. Turn up the heat and bring to the boil.
  3. When the liquid is simmering, return the oxtail to the pot. Stir in the coconut aminos and red wine vinegar, before turning the heat down to low and covering the pot. Simmer gently for around 3 hours.
  4. Add the carrots and cauliflower to the pot before popping the lid back on and cooking for another 30 minutes. 10 minutes before serving, stir in the arrowroot (if using) to thicken the gravy.

Paleo recipe Perfect Oxtail Veggie One Pot-min

Furious Furikake Chilli Beef Hash paleo recipe-min

Recipe: Furious Furikake Chilli Beef Hash

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Furikake. If you’ve never tried it before, now is the time to get this Unami boosting Japanese condiment in your life. It’s made with a base of black sesame seeds and seaweed, and some versions include ground fish and / or chilli. Some cheaper versions also include a few more untoward ingredients, so make sure you check the label.

The recipe itself is the perfect option for those evenings when you have a million and one other things to do and hardly any time to spend in the kitchen – hence the ‘furious’ title. Thanks to the furikake, the flavour:time ratio is sky high. Take it from pan to plate in 10 minutes, relax and chow down. Furiously.

Recipe: Furious Furikake Chilli Beef Hash
 
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Ingredients
  • 1 tbsp coconut oil
  • 1 white onion, sliced finely
  • 1 clove garlic, finely chopped
  • 3cm fresh ginger, finely chopped
  • 1 green chilli, deseeded and chopped
  • 400g grass fed ground beef
  • 1 tbsp black pepper
  • 2 medium courgettes
  • 1 large sweet potato, precooked
  • Large handful fresh coriander
  • Juice half a lime
  • 1 tsp fish sauce
  • 4 tbsp furikake
Instructions
  1. Heat the coconut oil in your largest frying pan. Add the onions and cook for 2 or 3 minutes until soft. Add the garlic, ginger and chilli, and fry for a further couple of minutes.
  2. Add the ground beef to the pan, season with the pepper and mix well. Grate the courgette, and peel and mash the sweet potato, before adding them both to the mix. Cook for around 3 minutes, until the sweet potato is reheated and the beef cooked through.
  3. Add a generous amount of coriander to the pan, along with the lime juice and fish sauce. Stir well, before serving on a bed of spinach and sprinkling with a large helping of furikake.

 

Furious Furikake Chilli Beef Hash paleo recipe-min

Spicy Beef and Aubergine Rajma paleo diet recipe dinner-min

Recipe: Spicy Beef and Aubergine Rajma

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Back in the days where I used to eat a more typically SAD diet, one of my favourite curries was a Rajma – a spicy, fragrant vegetarian dish made with kidney beans as the main ingredient. Even though beans are out of the question on the Paleo diet, I wanted to try and recreate the delicious, heady flavours of the Rajma I used to enjoy so often – and make it healthy too. After perfecting the spice blend, I opted to go for Beef as the protein of choice in this dish, as it adds much greater depth of flavour than the lifeless kidney beans ever did. I also included aubergine, as the texture somewhat mimics that of the beans. I think I've finally nailed the beanless Rajma – but I’ll let you be the judge of that!

Recipe: Spicy Beef and Aubergine Rajma
 
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Recipe type: Dinner
Cuisine: Indian
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Ingredients
  • • 2 tsp coriander seeds
  • • 2 tsp cumin seeds
  • • 1 tbsp ghee / coconut oil
  • • 2 onions, finely chopped
  • • 6 garlic cloves, peeled
  • • 5cm piece of ginger, peeled
  • • 4 red chilli peppers, deseeded and chopped
  • • 2 tsp garam masala
  • • 1 tsp turmeric
  • • Pinch of salt
  • • 1 x 400g chopped tomatoes
  • • 500g diced beef
  • • 2 medium aubergines, diced
  • • A good handful fresh coriander, chopped
Instructions
  1. In a large cooking pot, toast the coriander and cumin seeds very lightly for roughly 2 minutes. Grind to a powder, then set aside.
  2. Raise the heat of the pot to medium, and add the ghee / coconut oil. Fry the onions for around 5 minutes, until softened.
  3. Meanwhile, in a mortar and pestle, crush the garlic cloves with the ginger and chilli to make a paste. Add a touch of olive oil if needed. Add this to the onion, and sauté for a further couple of minutes, before adding in the toasted cumin and coriander, along with the garam masala, turmeric and salt. After a minute, pour in the chopped tomatoes and around 200ml hot water. Stir well. Add the diced beef, then cover and leave to cook on a medium heat for around 20 minutes.
  4. Remove the cover, stir, then add the diced aubergine. Return the lid to the pot and cook for another 15 minutes, before serving garnished with the fresh coriander.

Spicy Beef and Aubergine Rajma paleo diet recipe dinner-min

Sirloin Steak with Chimchurri Sauce and Caramelised Onions paleo recipe dinner grass fed beef-min

Recipe: Sirloin Steak with Chimchurri Sauce and Caramelised Onions

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Let’s face it – there’s nothing better than a tender, succulent piece of grass fed steak. My particular favourite is a dry aged sirloin, but I also love fillet and porterhouse on special occasions. If you've never heard of it before, Chimchurri sauce is an Argentinian recipe made from a blend of olive oil, garlic and herbs – the South American version of pesto. It’s perfect for steak, but works well with fish and chicken too. The caremelised onions in this recipe add a real depth of flavour and complement both the steak and the Chimchurri effortlessly.

Serves 2

Sirloin Steak Ingredients:

  • 2 sirloin steaks (ideally grass fed, even better if they’re aged for around 28 days) – approximately 200g and 1 – 1.5cm thick
  • Sea salt, 1 clove garlic, plenty of freshly ground black pepper
  • 1 tsp olive oil
  •  1 large red onion, finely chopped
  • 1 tbsp coconut oil

 For the Chimchurri:

  •  1 cup fresh parsley
  • 1 cup fresh coriander
  • ¼ cup fresh oregano
  • 4 cloves garlic, crushed
  • Juice 1 lime
  • 1 tbsp white wine vinegar
  • ½ cup olive oil
  • 1 hot red pepper (I used a jalapeno), deseeded and finely chopped

 Sirloin Steak How To:

1)    An hour before cooking, marinade the steak by crushing the garlic clove in a mortar and pestle and mixing it with a little olive oil, salt and pepper to make a paste. Rub this well into the meat, and then leave the steak at room temperature.

2)    To make the caramelised onions, gently heat 1tbsp coconut oil in a heavy based saucepan. Add the onions to the pan, and leave to cook very slowly for at least half an hour – this brings out the natural sweetness. Stir regularly, and season with a little salt and pepper along the way.

3)    Meanwhile, make the Chimchurri by blending all the ingredients apart from the olive oil and hot pepper in your food processor. Transfer this to a sauce bowl, then stir in the olive oil. Finish with the red pepper, if using.

4)    To cook the steaks, heat the coconut oil in a large frying pan over the highest heat. Sizzle for a minute each side for rare, then serve and leave to rest for 5 minutes before eating. Serve topped with the caramelised onions and with the Chimchurri on the side.

Sirloin Steak with Chimchurri Sauce and Caramelised Onions paleo recipe dinner grass fed beef-min

Paleo recipe Creamy Coconut Slow Cooker Beef dinner crockpot-min

Recipe: Creamy Coconut Slow Cooker Beef

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Curries made in the slow cooker are one of my favourite things to make – not only are they much less hassle than a regular curry that requires constant babysitting, the extended cooking time allows the flavours to really develop. Beef is a great meat to use in the slow cooker, especially the cheap cuts like shin or chuck, as you can guarantee melt in the mouth consistency every time. This recipe is indulgently creamy with just the right amount of spice.

 Slow Cooker Beef Ingredients:

  • 200g block creamed coconut
  • 1 tbsp coconut oil
  • 1 large onion, finely sliced
  • 2 green chillies, deseeded and finely chopped
  • 6 garlic cloves, finely chopped
  • 2 tbsp fresh ginger, finely chopped
  • 1 tbsp ground coriander
  • ½ tbsp turmeric
  • 1 tsp ground fenugreek
  • 1 tsp cumin
  • 1 tsp black pepper
  • 500g diced beef, suitable for slow roasting (I used the shin – cheap and oh so tender when cooked slowly!)

 Slow Cooker Beef How To:

1)    Gently melt the creamed coconut in a pan with approximately 200ml of warm water. Stir, and add more water to generate your desired consistency.

2)    Heat the coconut oil in a large, heavy based pan to a medium heat. Add the onion and soften for 5 minutes, before bringing the heat down low and adding the chilli, garlic and ginger. Fry gently for a further 5 minutes, stirring to ensure it doesn't burn.

3)    Add the spices to the pan and fry for another two or three minutes, before adding the diced beef to the pan. Toss well to coat it in the spices and lightly brown the meat on all sides.

Add the coconut milk and stir well. Now transfer the whole contents of the pan to your slow cooker, and let it cook on a low heat for around 8 hours (or until you run out of willpower!). Serve over a big heap of cauliflower rice.

Paleo recipe Creamy Coconut Slow Cooker Beef dinner crockpot-min

Poached Beef Tongue paleo recipe dinner lunch-min

Recipe: Poached Beef Tongue with a Fresh Herby Salad

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Beef tongue is one of those wonderful cuts of offal that, with just a little love and careful attention, can be transformed from butcher’s cast off to a tender, delicious and incredibly cheap source of protein, zinc, and vitamin B12. It is considered a delicacy in many traditional cultures, and is widely renowned as one of the most flavourful cuts of beef.

To cook my beef tongue, I simmered it in the pot with veggies and herbs for 3 hours to make it ultra-flavoursome and tender. I’d definitely recommend cooking it for as long as you can, perhaps even in the slow cooker. One tongue comfortably serves two people, with leftovers!

Beef Tongue Ingredients:

  • 1 Beef Tongue, cleaned and prepared (ask your butcher)
  • 2 White Onions, Diced
  • 4 cloves of garlic, peeled and left whole
  • 2 Carrots, peeled and chopped
  • 2 Bay leaves
  • 1 Star Anise
  • Approx 1 litre beef stock / broth

For the salad:

  • 1 large handful spinach
  • 1 large handful rocket
  • 1 small handful fresh parsley, finely chopped
  • 1 small handful fresh coriander, finely chopped
  • 8 spring onions, diced
  • Juice half a lemon
  • Quarter cup of olive oil

Beef Tongue How To:

1)    Add all of the ingredients (except the salad) to your stock pot. Bring to the boil, before covering and leaving to simmer for around 3 hours. Check every so often and top up with a little hot water if necessary.

2)    Make the salad by throwing together all of the greens and herbs with the spring onions. Divide into two separate bowls.

3)    Drain the contents of the pot, reserving a couple of tablespoons of the liquid. Place the tongue on a chopping board, before slitting the outer membrane and peeling it off. Slice thinly and add to the green salad, along with the vegetables from the pot.

4)    Whizz together the reserved liquid, lemon juice and olive oil. Drizzle liberally over the salad before tucking in.

Poached Beef Tongue paleo recipe dinner lunch-min

Paleo recipe Texan Style Sweet Potato and Bison Burgers beef grass fed-min

Recipe: Texan Style Sweet Potato and Bison Burgers

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As you may already know, I’m a MASSIVE fan of cooking with Bison. I find it has a richer taste than beef, and for that reason it pairs exceptionally well with smoky flavours like bacon and paprika. You’ll find them all, and more, in these delicious burgers; and best of all, you’ll have them on the table in less than 15 minutes. I served mine in my favourite lettuce leaf ‘bun’ with a fried egg and some extra crispy onions – delicious!

Bison Burgers Ingredients:

  •  1tbsp coconut oil, + extra for frying
  • 1 large red onion, finely diced
  • 2 fat cloves of garlic, finely chopped
  • 6 – 8 button mushrooms, finely diced
  • 4 rashers smoked bacon, chopped
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp oregano
  • Pinch of salt and pepper
  • 500g bison mince
  • 1 medium sweet potato, grated
  • 1 egg, beaten

 Bison Burgers How To:

1)    Gently heat your coconut oil in a frying pan, before adding the diced red onion. Cook for 5 minutes, to soften, before adding the garlic and cooking for an extra couple of minutes.

2)    Add the mushrooms and bacon to the pan and cook for a minute or so, until the mushrooms begin to reduce in size. Add the spices to the pan, and give the contents a good stir so that the flavours combine well, before transferring the contents into a large mixing bowl.

3)    Add the bison, sweet potato and egg to the bowl, and mix well with your hands. Form the ingredients into 8 – 10 palm sized balls. Keep in the fridge ready for when you want to cook them.

4)    When you want to cook your burgers, simply heat some coconut oil to a medium heat in a frying pan. Depending on the size of your pan, you’ll have to cook the burgers in batches – just ensure there is adequate space between each one, as they’ll get wider as you cook. Fry for 5 – 6 minutes on each side, gently pressing with the side of a spatula to iron them into a more conventional burger shape. Alternatively, they taste even better on the bbq!

Paleo recipe Texan Style Sweet Potato and Bison Burgers beef grass fed-min