Paleo Beef Recipes

—  Organs  —

Also see section on making Soups: Meat
For kabobs see chapter on Appetizers and Snacks Recipes

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Non-wireless model exists
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Julia's Beef Brisket

This is my favorite meat recipe. I make a gravy with the juices from the pan. I use Rachel Matesz' bone broth, a bay leaf, and some kuzu or arrowroot for the gravy. The is so delicious cold the next day!

4 lbs. lean, flat 2-inch thick center-cut single brisket, most of the fat trimmed off
1 or 2 large garlic cloves, puréed'
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 c. olive oil
1/8 tsp. freshly ground pepper
1 1/2 c. sliced onions
1 c. sliced carrots
2 c. fresh Italian plum tomatoes, cored and chopped

Trim excess fat off the brisket, leaving 1/8-inch layer on the fatty side. Make a paste by mashing 1/2 teaspoon each of salt and thyme into the puréed garlic, using the flat side of a large kitchen knife to do the mashing. With salt-thyme-garlic mixture in a small bowl, beat in the oil and pepper. Spread this mixture over both sides of the brisket. Toss the vegetables in a large bowl with a little salt and thyme. Spread half of the vegetable mixture in the bottom of a roasting pan. Place beef, fat side up, on top of the vegetables. Cover with remaining vegetables. Cover the pan tightly with foil. This dish may be prepared to this point in advance and refrigerated. When ready to cook, place in a 300 degree oven. Baste with accumulated juices about every 1/2 hour. Cook for 3 to 4 hours, until a fork goes into the meat easily. (Note that brisket is never tender like steak, but should be pleasantly chewable and will have a real beefy flavor. Note that the meat can rest after cooking, from 1 to 24 hours or more.) Transfer meat with its vegetables to a smaller pot (it will have shrink). Degrease the juices and pour them over meat. If you are not serving the meat that day, chill it uncovered. When cooled, it may then be covered and kept under refrigeration for a day or two.

To reheat, cover and put in a 350 degree oven for 20 minutes or so, basting two or three times with the juices. Remove meat with its vegetable topping to a carving board. Pour juices into a saucepan, degrease, and rapidly boil down almost to a syrup. Or, if you want more of a sauce, thicken the juice with 1 1/2 tablespoons cornstarch blended with 2 tablespoons wine or stock. Carve the meat across the grain into thin slanting slices. Accompany each serving with a spoonful or two of sauce and vegetables. Make 6 to 8 servings.

Adapted from The Way to Cook by Julia Child.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Infallible Rare Roast Beef (This really works!)

1 roast beef, with or without bones, ANY SIZE

In the morning, preheat oven to 375F. Put roast in and cook for 1 hour. Turn off heat. Leave roast in oven. Do not open door. Thirty minutes before serving, turn oven back on to 375F. If you need the oven for something else, take it out to "rest" and cover with aluminum foil. Every slice is uniformly pink and gorgeous. The first few times you do this takes courage!

From Barbara Blaxter in 3 Rivers Cookbook III
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Pot Roast

2 medium onions, sliced
3 pound lean beef pot roast, rump roast or chuck shoulder
3 cups water

Put onions and water into crock pot. Add roast, sprinkle with pepper, cook overnight or until tender. Or cook in a 325F oven in a covered roasting pan for 2-3 hours.
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Italian-Style Roast Beef

4-pound bottom round roast
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon garlic powder, plus more to taste
1 tablespoon oregano, plus more to taste
2 cups fresh baby carrots

In Dutch oven, sear sides of roast over high heat until well browned. [Brown extensively to seal in the juices. Brown in a few Tbs. of oil in the dutch oven on medium high heat, on all sides.] Remove from pan and set aside. Lower heat to medium and add onion and garlic, cooking about 3 minutes until softened. Season meat with garlic powder and oregano and return to pan. Add one cup cold water to pan. Cover and cook on medium-low heat for about 3 1/2 hours. Add more water as needed to create a rich au jus. After the second hour, arrange baby carrots around the meat, seasoning with garlic powder and oregano to taste. When meat is tender, remove from meat, carrots and onions from pan. Put meat on a carving board and slice; place carrots in serving bowl with cooked onion. Serve with fresh green salad. Serves 10 to 12.

From: ?
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Lemon Pot Roast

2 1/2 lb chuck roast
1 1/2 c water
1/2 c lemon juice
1 onion, chopped
1 t salt
1 t celery seed
1 t onion powder
1/4 t black pepper
1/4 t marjoram, ground
1 ea garlic cloves, crushed
3 slices lemon

Put roast in a shallow pan or marinating container. In a medium bowl, combine remaining ingredients. Pour over roast. Cover, refrigerate at least 4 or up to 24 hours.

Remove roast from marinade, place in a roasting pan. Cover and bake at 325 degrees 1 1/2 to 2 hours, or until tender when pierced with fork.

From: recipes archives
Adapted by Patti Vincent
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I use a heavy duty covered calphalon pot. Season with kosher salt and pepper and garlic and some chili powder, the sear and sear both sides with a super heating of the pot on the stovetop.Add water to half way up the brisket [with the fatty side down] and be careful of the eruption of steam this will release. Cover solidly and place in the oven @ 350 for 2 full hours, if you can stand to wait. After removing from the oven allow it to rest for 15 minutes then slice one way or the other depending on your preference for slices or nice stringy pieces. The liquids shouldn't be wasted.

From: S.B. Feldman on the PaleoFood list. Posted 23 Jan 2000.
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Santa Maria Style Tri Tip

Typically it is rubbed first with a mixture of salt, black pepper, and garlic salt, and then whatever other seasonings you want, and then barbecued over red oak wood.

1 Tri-tip roast, also known as triangle steak, a bottom sirloin cut (anywhere from 2 1/2 pounds to 4 pounds), look for one well-marbled with fat

Santa Maria Rub (enough for a 4 pound roast)

1 Tbsp salt (way too much!)
1 Tbsp finely ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 teaspoon cayenne pepper
1 Tbsp dried oregano
1 teaspoon dried rosemary (or fresh, finely minced)
1/2 teaspoon dried sage

Mix the rub ingredients together in a bowl.
Place the roast in a roasting pan or a baking pan with edges (this will help keep the rub from getting all over the floor).
Sprinkle the rub on the meat on all sides, and massage the rub into the meat.

Cover the roast with foil or plastic wrap and let it sit at room temp for an hour to take the chill off and allow the rub to work its magic on the roast.

Prepare your grill for hot direct heat on one side, and indirect heat on the other. (By the way, if you are working with a wood-fired grill, Santa Maria BBQ traditionally uses red oak wood.)

Sear the roast for 3 to 4 minutes per side. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.

Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack.
If you are using a gas grill with a top rack, I recommend placing the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings.
If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating.
Try to maintain a grill temperature of 250°F to 300°F.

Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.

At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut.

Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.

Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10 to 15 minutes.

Slice across the grain to serve.

More pictures on blog. From: Simply Recipes
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Ciara Kehoe

Argentine Grilled Tri-Tip

1/4 cup olive oil, plus more for oiling the grill
4 medium garlic cloves, finely chopped
1 tablespoon finely chopped rosemary leaves
Juice of 1 medium lemon
1 (2-pound) beef tri-tip roast
Freshly ground black pepper
Argentine Chimichurri Sauce, for serving
Place the measured oil, garlic, rosemary, and lemon juice in a small, nonreactive bowl and stir to combine; set aside.

Pat the tri-tip dry with paper towels. Rub a generous amount of salt and pepper all over the tri-tip, followed by the reserved marinade. Transfer the tri-tip to a baking sheet and let sit at room temperature while you prepare the grill.

Fill a medium-sized chimney starter with lump charcoal (about 5 to 6 quarts). Crumple 2 to 3 pages of newspaper and place in the bottom of the chimney starter. Set the starter on the charcoal grate of the grill and light the newspaper. After about 10 minutes the coals should be red, with flames coming out of the top of the chimney starter. (If the charcoal doesn't light, you may have put too much newspaper under the starter—the flames need air to spread—so repeat lighting the newspaper.) Place the lit charcoal on one side of the grill, forming a mound. Place the cooking grate over the charcoal and let the grill preheat for about 15 minutes (the charcoal should have turned white and ashy by this point).

Rub the grill grate with a towel dipped in olive oil. Place the tri-tip on the grill over the coals, cover the grill, and cook for 5 minutes. Rotate the tri-tip 90 degrees (keeping the meat over the coals), cover, and grill until the underside is deep brown and grill marks have appeared, about 5 to 6 minutes more.

Flip the tri-tip and continue grilling over the coals, rotating 90 degrees once during the cooking time, until the meat is deep brown, grill marks have appeared, and the tri-tip has reached an internal temperature of 125°F (for medium rare) on an instant-read thermometer, about 10 to 12 minutes total.

Transfer the meat to a cutting board, tent loosely with foil, and let rest for 10 minutes. Slice against the grain and serve with chimichurri.

From: []
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Grilled Tri-Tip

Tri-tip, a flavorful and fairly lean boneless cut of beef from the bottom sirloin, is also called 'triangular' roast because of its shape. This grilled tri-tip recipe tastes gourmet, but is actually very easy to make.

4 pounds tri-tip roast
4 cloves garlic, peeled and very thinly sliced
2 tablespoons salt
1/3 cup black pepper
1/3 cup garlic powder

Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.

Mix together salt, pepper, and garlic powder. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.

Preheat an outdoor grill for high heat.

Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.

Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145°F for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.

Adapted from: All Recipes
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Bacon Stuffed Flank Steak

1 1/2 lbs flank steaks, trimmed and pounded evenly to 1/2 inch thickness
1 teaspoon garlic salt
8-10 slices bacon, cooked
2 tablespoons chopped parsley
1 onion, sliced
1/2 lb mushroom, sliced (about 8-12)

Preheat broiler or prepare barbecue.

Season steak with garlic salt and pepper.

Score steak diagonally twice, reversing direction creating "x"s or crisscross pattern.

Place bacon lengthwise over steak and sprinkle with parsley.

Roll steak lengthwise, securing with toothpicks at 1-inch intervals.

Broil or grill, turning frequently until browned on all sides and cooked to degree of doneness desired (20 minutes for med rare).

While steak is grilling/broiling, cook mushroom and onion slices in bacon grease in same skillet for 15-20 minutes or until browned to desired doneness.

When steak is done remove toothpicks and cut meat into eight 1-inch rounds and top with mushroom and onion slices.

By ellie_. From:
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Matambre - Argentine Rolled, Stuffed Flank Steak

2 (2 lb) flank steaks
1/2 cup red wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon dried thyme
3 cups beef stock
1 -3 cup cold water


1/2 lb fresh spinach, washed, drained, and trimmed of stems
8 carrots, scraped, cooked, 6 to 8 inches long
4 hard-boiled eggs, cut into quarters lengthwise
1 large onion, sliced into rings
1/4 cup fresh parsley, finely chopped
ground black pepper (to taste)
1 tablespoon coarse salt

Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.

Pound the steaks between plastic wrap to flatten them further.

Trim of all sinew and fat.

Lay one steak cut side up on a 12x18-inch jelly-roll pan.

Sprinkle with half the vinegar, half the garlic, and half the thyme.

Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.

Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.

Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.

Pound the overlapping area to join them securely.

Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.

Place the egg quarters between the carrots.

Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.

Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.

Tie at 1 inch intervals.

Place the matambre in a large casserole or roasting pan along with the beef stock.

Add enough cold water to come a third of the way up the roll.

Cover tightly and bake at 375°F for one hour.

To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.

Remove strings and cut into 1/4 inch slices.

Moisten with a little pan liquid, which can also be served on the side.

Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above.

By Mimi Bobeck. From:
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Swiss Steak

1 inch slice of swiss steak or top round
1 can V-8 juice
1-2 Tbsp. honey
pepper to taste

Brown steak in hot skillet on both sides in olive oil. Remove steak from skillet and add 1 can of V-8 juice, honey and pepper. Heat until hot and the steak leavings are mixed into sauce. Place the steak in a dutch oven with lid. Pour on sauce, cover and place in oven at 375 F. Bake for 3 hours and then uncover. Bake another hour or until sauce is cooked down and thick. Meat should be fork tender. The sauce is wonderful over sautéed zucchini, summer squash, and onions.

From Binnie Betten at
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Chuck Steak Pizzaiola

1 beef chuck steak, cut 1 inch thick, 1 1/2 to 2 pounds
1 small onion, chopped
1 14 oz can Italian peeled tomatoes, drained and chopped
1 Tbsp chopped fresh oregano or 1 tsp dried
2 garlic cloves, chopped
pinch of hot pepper flakes
2 Tbsp olive oil

Preheat oven to 350F. Place steak in a shallow glass baking dish with plenty of space around the meat. In a bowl, combine all other ingredients. Spread over top of steak. Bake steak uncovered 45 minutes to 1 hour, or until tender. Slice steak and serve with sauce from pan.

From 365 Easy Italian Recipes by Rick Marzullo O'Connell
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Steak Pizzaiola ala Rick

4 beef strip steaks, cut 1/2 inch thick, 6-8 oz. each
3 Tbsp olive oil
1/4 tsp pepper
1 small onion, chopped
2 garlic cloves, chopped
2 tsp chopped fresh oregano or 1/2 tsp dried
pinch of hot pepper flakes
1 14 oz can Italian peeled tomatoes, drained and chopped

[You can combine everything several hours ahead of time and heat just before serving. This is best on the barbecue, with grilled veggies.] Pound steaks between 2 pieces of wax paper or plastic wrap until flattened to 1/4 inch thickness. Brush with 1 Tbsp oil. Season with pepper In a nonreactive medium saucepan, heat the remaining 2 Tbsp oil over medium heat. Add onion and cook 2-3 minutes, or until softened. Add tomatoes, oregano, garlic, and hot pepper flakes. Bring to a boil, reduce heat to low, and cook 7-8 minutes to blend flavors. Cover and keep warm. Light a hot fire in grill, or preheat broiler. Grill or broil steaks 3 inches from heat for 2 minutes. Turn and cook 1-2 minutes more, be careful not to overcook. Serve with sauce spooned over the meat.

From 365 Easy Italian Recipes by Rick Marzullo O'Connell
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Pepper Steak

1 pound round steak cut 1/2 inch thick
2 Tbsp. olive oil
1 medium onion, sliced
1 medium green pepper, sliced
dash garlic salt
1/4 cup water
2 cups shredded carrots (about 4 medium carrots)

Cut meat in half lengthwise with a sharp knife, then crosswise into thin slices. Brown meat in hot oil, then add onion and pepper; cook 1 to 2 minutes. Stir in water, and sprinkle on garlic salt, and cook about 5 minutes, stirring constantly. Serve on a bed of shredded carrots.

From Pam at [now dead]
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Peppered Beef Tenderloin

1 Tbsp Pepper; coarsely ground
1 1/2 tsp Fennel seeds; crushed
1/2 tsp Red pepper; ground
1/8 tsp Nutmeg; ground
1/8 tsp Mustard; dry
1/8 tsp Garlic powder
1/8 tsp Onion powder
5 lb Beef tenderloin
Cooking spray

Combine spices in a small bowl; set aside. Trim fat from tenderloin; rub with pepper mixture. Place tenderloin on a rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thickest portion of meat. Bake at 375* for 50 minutes or until thermometer registers 140* (rare). Place tenderloin on serving platter; cover and let stand 10 minutes. Cut into thin slices. Yield: 10 servings.

Sandy Kapoor, In Health
From: the recipe collection of Fred Towner
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Yum Num Tok--Thai Beef Salad

I ate out at a Thai restaurant the other day, and tried their version of. Here's my best guess at what was in it:

Sirloin steak, grilled and sliced about 1/4" thick
Chopped red onions (you can saute these if you don't like raw onions)
Cilantro, chopped
Scallions, chopped
Hot oil
2 or so dried hot peppers, crushed
2 T. lime juice

Grill the steak. Let cool; slice.
Chop onions and saute if desired. Let cool. Add to steak.
Chop cilantro, scallions.
Crush hot peppers; add to hot oil. Add lime juice.
Mix everything together and serve over a bed of lettuce.
The Thai style beef and onion salad I had at another restaurant had crushed nuts (probably peanuts) sprinkled on top, but I think slivered almonds, lightly toasted, would be just as good.

From Mara (lindo at RADIX.NET)
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Grilled Steak with Provencial Herbs

4 - Natural Gourmet Steaks
1 tbsp Olive oil
2 Garlic cloves, minced
2 tsp minced fresh rosemary or 1 tsp dried, crumbled
2 tsp minced fresh thyme or 1 tsp dried, crumbled
2 tsp minced fresh basil or 1 tsp dried, crumbled
Fresh ground pepper

Place steaks in shallow dish. Rub both sides with oil, garlic and herbs. Add pepper. Let stand 1 hour.

Prepare barbeque (high heat) or preheat broiler. Cook steaks 2 inches from heat source to desired doneness, 4 minutes per side for rare.

From: The Madonna Inn in San Luis Obispo.
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You could eat fajitas, with lots of peppers, onions, and tomatoes. I know you can't put sour cream on that, but you sure can have guacamole! No, fajitas are meat -- beef is most common, but I've seen chicken, shrimp, or mixed -- cooked with onions, peppers, and tomatoes on a hot iron skillet. Brought to the table on said skillet, if you're at a good Mexican restaurant. Served with tortillas, but nobody's gonna make you eat 'em! I'm Atkins/PP, so I just pile guac, pico de gallo, and sour cream on top, and eat with a fork. Leave off the sour cream, and you've got a paleo feast!

I approximate fajitas at home by cooking the mentioned ingredients in my iron frying pan, seasoning with cumin, and lime juice. Bet if you looked at a Mexican cookbook, you'd find a good recipe.

From: Dana (dcarpend at
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Stew: Stove Top

Primal Beef Curry

2 T coconut oil
1 cup chopped onion
1 cup chopped celery
3 cloves garlic
450g diced beef
400ml canned diced tomatoes
250ml salsa (I made mine fresh with 1 cup of green peppers, 5 cherry tomatoes and 3 olives)
1 t cumin powder
1 T chili powder
1 t ground thyme

Heat coconut oil in a large frying pan, then sauté the celery, onion and garlic for 3 minutes, until the onion is translucent.

Add meat and spice, stirring well, and cook for 5 minutes.

Add tomatoes and salsa, stir well, and then simmer for at least an hour.

Superb served over riced cauliflower, topped with flaked almonds.

Minutes to Prepare: 20, Minutes to Cook: 60, Number of Servings: 2-4.

Submitted by JEZWYN to
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Trinidad East Indian Beef Curry

1 1/2 lb. beef, cut into cubes (trim off excess fat)
2 large onion
1 inch piece fresh ginger root
3 cloves garlic
2 green chili peppers
3 tablespoons oil
4 tablespoons curry powder
salt, pepper to taste
2 1/2 cups coconut milk

1) Finely chop onions, ginger root and garlic, remove stalks and seeds from chili peppers and chop finely too.

2) Heat oil in heavy pot, add the chopped ingredients and stir fry until light brown.

3) Add curry powder and continue frying for a few min more (may have to add a little water so that the spices will not burn).

4) Add meat and continue stirring until it is well browned and coated with the spice mixture.

5) Add salt and pepper to taste and continue stirring.

6) Add coconut milk, stir thoroughly, then reduce heat and cover pot. Cook on low until meat is tender (about 1 1/4 hours).

7) Adjust seasonings, if necessary. Serve with Mango Chutney.

Pork Curry- Prepare same way.
Chicken Curry- prepare same way- but with less cooking time.
Shrimp Curry- prepare same way- but shrimp only cooks a few minutes.
In Trinidad, we also cook curried goat, pork, agouti, deer, lappe, manicou and iguana.

From: Caribbean Child: Trinidad East Indian Cooking []
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Basque Tongue Stew

1 3-1/2 pound fresh beef tongue
2 carrots, chopped
1/2 bunch parsley
2 bay leaves
10 black peppercorns
1 medium yellow onion, peeled and quartered
1 recipe Basque Tomato Sauce (see Vegetable recipe section for this one)

In a 6 quart pot, place tongue, onion, carrots, parsley, bay leaves, and peppercorns. Add just enough water to cover. Simmer, covered for 2 1/2 hours. Remove tongue, cool, peel, and slice 1/4 inch thick crosswise. Add to prepared sauce. Simmer, covered, for 1 hour. Then uncover the pot, and simmer gently 1 1/2 hours, stirring occasionally.

From The Frugal Gourmet Jeff Smith
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Curry Hot Pot

1 1/2 lbs boned chuck
2 tbsp olive oil
2 med. onions, sliced
1 apple, peeled and cubed
1 tbsp curry powder
2 tomatoes, chopped
1/4 cup raisins
2 cups beef broth
1/4 tsp pepper
1 tbsp honey

Cut chuck lengthwise into 1 1/2 inch strips and crosswise into thin slices. Brown in hot oil. Add onions, apple and curry, and sauté. Stir in the tomatoes, raisins, beef broth, pepper, and honey. Bring to a boil. Simmer, covered, for 40 minutes, or until the meat is tender.

Adapted from Three Rivers Cookbook II
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Authentic Bangladeshi Beef Curry

3 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
5 green chile peppers, finely sliced
1 teaspoon ginger paste
3 whole cardamom seeds
2 whole cloves
1 1/2 (2 inch) cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 cup water
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.

Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.

Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.

Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours. Makes 6 servings.

Editor's Note:
Use 5 to 6 small green chile peppers, such as Thai chiles; if they're unavailable, substitute 2 to 3 serrano chiles or to taste. Use rubber gloves when chopping chile peppers.

Slow Cooker Directions:
Follow steps 1 and 2. Place the onions, spice mixture, and 1/2 cup water in the slow cooker; reserve the remaining water. Add the beef and cook on Low for 8 to 10 hours or on High for 4 to 6 hours (you may brown the beef in the skillet first, if you wish). Add reserved water if you like a thinner consistency of curry.

Pressure Cooker Directions:
Cook the onions and spices in the pressure cooker instead of the skillet; add the beef in Step 4 and seal the lid. Bring to high pressure and cook until beef is tender, about 40 minutes. Allow pressure to release naturally after cooking.

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Thai Massaman Curry with Beef and Sweet Potatoes

1 lb flank steak (or stew meat), cubed--look for grass fed beef!
1/4 cup massaman curry paste
2 Tbs coconut oil
1 red onion, thinly sliced
2 medium sweet potatoes, peeled and diced (about 4 cups)
1 Thai chile, minced (or to heat preference)
1 can full fat coconut milk
2 cups water
2 Tbs pure fish sauce, e.g. Red Boat Fish Sauce, divided
1/4 tsp cardamom
1/4 tsp ground anise
1/2 tsp cinnamon
1 Tbs coconut palm sugar [can buy at Amazon]
1 Tbs tamarind paste
2 cups spinach, chopped
1/2 cup Thai basil leaves, chopped
1/2 cup cashews, toasted

In a large wok or deep skillet, heat coconut oil over medium high heat. Add in curry paste and cook 1-2 minutes, until starting to sizzle.

Add in beef and cook 3-4 minutes, to brown bottom side, then flip and cook a few more minutes to brown the other side.

Add in onion and chile and saute 2-3 minutes to soften. Add in sweet potato and cook 3-5 minutes to begin to brown the sides.

Pour in coconut milk, water, 1 Tbs fish sauce, coconut sugar, tamarind paste and spices. Reduce to simmer and cover. Cook 15 minutes until potatoes begin to soften slightly and begins to thicken.

Add in spinach, basil and 1 Tbs fish sauce. Cover and cook 5 more minutes, until spinach is cooked down and sauce has thickened even more.

Serve topped with toasted cashews and more Thai basil for garnish if you like.

Goes great with cauliflower "rice" or cooked greens!

From: Rising Moon Food
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Indonesian Beef Rendang

4 fresh banana peppers, seeded and chopped
4 shallots, chopped
5 cloves garlic, chopped
2 teaspoons salt
1 teaspoon ground red pepper
2 pounds beef tenderloin, cut into 1 1/2 x 2-inch cubes
1 (1/2 inch) piece galangal, thinly sliced
3 stalks lemon grass, chopped
6 lime leaves
1 teaspoon ground turmeric
3 (15 ounce) cans coconut milk

Place the banana peppers, shallots, garlic, salt, and ground red pepper in a blender, and pulse until the mixture is a paste.

Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings, stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes.

Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens.

- I am from Northern Sumatra, Indonesia which is where this recipe comes from. I have done this recipe several times in the past, using Indonesian recipe book. I think what is missing here are some ingredients: 1. coriander powder 2. turmeric leaves (hard to get outside indonesia) 3. black peppercorn. Also, the authentic preparation is much longer. More like 6-8 hours. The Minangkabau rendang (Minangkabau is the region in Sumatra where this dish come from) tends to be dry, with all the liquid evaporated in the slow cooking. The meat is very dark, almost black. To achieve this dark color, put the rendang in oven at 220F for 1/2 hour.

- I didn't find banana peppers, so I used 3 red pepper and I used only 2 1/2 cans coconut milk, I think, it was enough, because the sauce wasn't very thick. I put the half of the paste into a pan and added the coconut milk, lemon grass and lime leaves, boiled for about 20 min., then added the meat mixture with the other half of the paste.

From: AllRecipes
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Stew: Oven

Beef Tagine with Sweet Potatoes

2 1/2 to 3 pounds beef stewing meat, such as shoulder, chuck, or short ribs
of beef (with some bone), cut into 1 1/4 inch chunks
1/4 teaspoon turmeric
1/4 teaspoon freshly ground black pepper
1/4 cup oil
1/2 teaspoon sharp paprika
1/4 teaspoon ground ginger
2 pinches ground cumin
1 pinch cayenne pepper
1 1/2 medium onions, finely chopped
1/4 cup mixed chopped herbs (parsley and cilantro)
2 ripe tomatoes
1 pound sweet potatoes
Juice of 1 lemon

Paring knife
Vegetable peeler
5 1/2 quart flameproof casserole with a tight-fitting lid
3 1/2 quart saucepan
Shallow ovenproof serving dish
Aluminum foil

WORKING TIME: 30 minutes
COOKING TIME: 2 hours or more

Serves: 4 to 6

1. Remove and discard the excess fat from the beef. Place the beef in the casserole with the turmeric, salt, pepper, and oil. Fry, turning the beef often to lightly brown all sides. Cover the casserole tightly and cook 15 minutes WITHOUT LIFTING THE COVER. The meat will cook in its own juices, drawn out by the salt over low heat.

2. Stir in the remaining spices, chopped onion, herbs, and very little water. Simmer, covered, 1 1/2 to 2 hours over gentle heat, until the meat is very tender (almost falling off the bones). Add water whenever necessary to keep the meat from scorching.

3. Peel the tomatoes, halve them crosswise and squeeze out the seeds, then cut them into chunks. Peel the sweet potatoes and cut them into 1/2-inch-thick slices.

4. Preheat the oven to 350°F. Transfer the meat and gravy to the serving dish. Place the sweet potatoes on top of the meat and the tomatoes on top of the sweet potatoes. Cover with foil and bake 40 minutes, until the meat and potatoes are tender. Remove the foil cover, raise the oven temperature to 450°F, and transfer the dish to the upper shelf of the oven. Bake until there is a brown-spotted crust over the tomatoes. (If there is a great deal of gravy in the pan, pour it off into a saucepan and reduce over high heat to 1 cup before returning it to the dish.) Taste for seasoning and serve at once.

From: Couscous and other Good Food from Morocco by Paula Wolfert
Posted to by Bob Terwilliger on June 4, 2009.
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Slow Cooker (Crock Pot)

Crock Pot Pot Roast

3 1/2 lb chuck roast
1 lg onion, chopped
3 lg carrots, peeled and sliced
16 oz can diced tomatoes, undrained

Brown the roast on top of the stove beforehand, on all sides in a little olive oil.

Place the onion and carrots on the bottom of the crock pot (you'll need at least a 4 quart crock pot for this recipe). Put the meat on top and season to taste with salt and pepper. Pour the tomatoes over all and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.

From: archives
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New England Chuck Roast

3 lb chuck beef roast
1/4 t salt
1/4 t pepper
2 onion -- cut into quarters
4 carrot -- cut into quarters
1 celery -- cut into eight chuncks
1 bay leaf
5 c water
1 sm cabbage -- cut into wedges

Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf, and water. Cover pot and cook on low 5-7 hours or until meat is tender. Remove meat, turn on high. Add cabbage wedges, cover and cook on high 15-20 minutes or until cabbage is done.

From: recipes archives
Adapted by Patti Vincent
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Patti's Stew

1 pound stew meat
1 onoin sliced
2 celery stocks - sliced in chunks
13 baby carrots - cut in half
1 14oz can spinach - very well drained
1/8 t pepper
1 T parsley
1/8 t coriander
1/4 t garlic
1/8 t ground marjoram

Brown meat in 1 to 2 T bacon grease. Combine all ingredients in crock pot Add enough water to just cover contents. Simmer until done. Should make about 4 servings easy. (It's the spinach that makes this stew so unique and also thickens it.)

From Patti Vincent
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Malaysian Beef Curry

Spice Paste
4 - 8 large dried New Mexico chiles
2 - 4 lemongrass talks
1/2 c onions, chopped
6 cloves garlic, peeled
2 t coriander
1 1 /2 t cumin
1/2 t ginger
3 T pure fish sauce, e.g. Red Boat Fish Sauce

3 lb boneless chuck roast or stew meat, trimmed, and cut into 1 1/2" cubes
1 (13.5-oz) can unsweetened coconut milk
zest from 1 lime
2 whole star anise
1 cinnamon stick
1 T tamarind paste
chopped fresh cilantro

To make the spice paste: Cover the chiles with very hot water and soak until soft, about 45 minutes. Drain, stem, seed, and chop chiles. Cut off the bottom 4" from the lemongrass stalks. Chop and transfer to food processor (reserve tops of stalks for the stew). Add onions, garlic, coriander, cumin, ginger, 1 t black pepper and process until finely ground. Add 1/2 c water, chiles, and fish sauce. Process to paste.

To make the stew: Smash reserved lemongrass stalks with a rolling pan (fun job!). Bend in half and bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime zest, star anise, cinnamon, and tamarind. Press meat down completely to submerge. Cook stew on low heat until meat is very tender, 4 1/2 - 5 hours. Spoon excess far from surface of stew before serving. Remove lemongrass bundles, stir anise, and cinnamon stick.

Transfer to stew to bowl. Serve over top steamed rice and sprinkled with cilantro.

From Bon Appétit. Adapted from Melani's What's for Dinner blog
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Jamaican Beef Pepper Pot

2-sweet potatoes, peeled and cubed
1-tbsp coconut or macadamia oil
2-lb stewing beef cubes
8-slices bacon, chopped
2-onions, chopped
4-cloves garlic, minced
6-cups beef stock
1/4-cup tomato paste
1-tsp dried thyme
1/2-tsp salt
1-tsp pepper
1-sweet red pepper, chopped
1-green pepper, chopped
1-tbsp lemon or lime juice
1-tbsp hot pepper sauce

Place sweet potatoes in slow cooker. In a large saucepan or Dutch oven, heat oil over high heat; brown beef in batches. Add to slow cooker. Add bacon to saucepan and fry over medium heat until crisp. Drain off fat. Add onions and garlic; cook, stirring occasionally until softened, about 5 minutes. Add stock, 1 1/2-cups water, tomato paste, thyme, salt and pepper; bring to boil. Pour into slow cooker. Cover and cook on low for 8-10 hours or until beef and sweet potatoes are tender. Add the red and green peppers. Cover and cook on high for 15 minutes. Stir in citrus juice and hot pepper sauce.

Adapted from Lesley's Recipe Archive
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Thai Beef with Coconut Milk

2 tb coconut Oil
2 ts Garlic, crushed
1 lg Onion, cut in wedges
500 g Rump or Round Steak, cut into thin strips
2 Sticks Celery, sliced
1 Red Capsicum, cut into strips
150 g Broccoli, cut into florets
1 c Coconut Milk
1/2 c Beef Stock
Black Pepper to taste

Heat wok over a moderate heat. Add oil, garlic and onion. Cook for 1 minute. Add half the beef to the wok, cook for 2-3 minutes. Remove and set aside. Reheat wok and cook remaining beef, adding oil if needed, then set aside.

Add celery, capsicum and broccoli to the wok. Stir-fry for 3 minutes. At this stage you can add 1/4 cup Thai-style red curry paste or other seasonings to make a spicier dish.

Return ingredients to wok with coconut milk, beef stock and black pepper. Toss until heated through. Serves 4.

Source: That's Life Magazine, November 9 1996
From: Henning Sponbiel in on Feb 16, 2000.
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Organs: Other

Beef and Chicken Liver

I'm trying to use more organ meats for my family. The easiest and most available is beef liver, and chicken livers. Most recipes call for breading them, but I have had delicious results from marinating in oil and lemon juice. Then sauté them in a fair amount of olive oil, HOT, for a short while. Beef liver about 3/8" thick is done in 2 minutes per side. The chicken livers I divide in two before cooking. Then sauté some onions, and combine the meat with the onions just before serving. Beef heart is good too, and especially good as a shish kebab ingredient. I also fix kidney and sweetbreads (pancreas), but they are more trouble, and also harder to find in the supermarket. Sweetbreads are so good, that some of my kids have requested them as a birthday dinner!

From: Michael (mrbuji at WHIDBEY.NET)
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Organ Meats

All organ meats should be really fresh. You want to take them home and ideally cook them the same day your butcher puts them out.

Sweetbreads take a bit of preparation time. It can be either calf thymus, (calf's sweetbreads), or beef pancreas. I suppose it could also be calf pancreas, too. Soak them in really cold water, changing every 20 min or so, for an hour. Then peel whatever you can of the capsule surrounding the sweetbreads. Next simmer them for about 20 min, in water with a little lemon juice, and a bay leaf if you like. Remove, rinse in cold water, remove any more membrane (but don't get too obsessive about this), and they are ready to use in any recipe you might like. My favorite is slice about the width of a finger (use a sharp knife), and sauté gently with olive oil, mushrooms, and a few chopped shallots. They are also good sliced and broiled, say brushed with olive oil. Maybe 8 to 10 minutes per side, about 6" from the heat. Lemon juice squeezed over them at serving hits the spot. They can be baked, too. Almost anything after the initial cleaning and simmering.

Kidneys are different, here the problem is controlling the production of an ammonia smell, that pretty well kills the appetite. Best are calf's or lamb's kidneys, and most of ours in the past have been lamb, that a local woman would give me for helping her butcher them. With these, if they smell really good, I just trim off the fat and white gristle, slice 1/2" or so thick, or cube, and grill over charcoal. (The cube on a skewer with onion, green pepper, and tomato.) The secret here is really hot, and not too long. If the calf is closer to a beef, or the lamb a sheep, slice and soak for a couple of hours in milk (in the fridge), pat dry, then grill or fry in hot olive oil for a short time. The difficulty is that water may start to cook out, and they can get tough. This is usually a sign that the oil wasn't hot enough. Also, any marinade that you like (and fits your diet can be used). The milk is more of a pre-treatment.

From: Michael (mrbuji at WHIDBEY.NET)
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One medium onion
salt and pepper
Blood from the animal
6 cloves garlic
Small and large intestines

Open and scrub intestines with coconut or olive oil. Wash with boiling water, vinegar and salt. Wash liver and remove skin. Chop into small pieces. Cook all ingredients except the blood. When meat is cooked, then add blood and stir. Add 1 cup cold water.

This is absolutely, unbelieveably delicious. At a fiesta, with 20 or so cooks, the cooks eat all the fritada while working, leaving none for the attendees who arrive later! It's their payment for their work.

A Guamanian recipe from a very old "Dorothy's Kitchen" column in the
Pacific Daily News, a Gannett newspaper.
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Beef Heart

Beef heart (or deer heart) is excellent! We slice it very thin and saute it in some oil with the regular seasonings-- garlic, salt, pepper, etc. We have also "breaded" it by dipping slices in egg, then in crushed pork rinds and then fry it up. Takes a little longer to cook, because it is very lean. Just use it in any way you'd use a tougher cut of meat. We don't think that it has any "different" or stronger flavor-- like liver-- it's just a big muscle with a little different texture because cardiac muscle is a little different than skeletal muscle.

PS: our butcher just gives us the heart if we want it, so it's very cheap!!

From: Julie Jarvis on PaleoFood list. Posted 14 Feb 1999.
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Beef Heart

Made this last night and thought it was swell. Had been cooking some beef heart in bacon grease. Put one large, wedged, not peeled apple in leftover hot grease. Juice of one lemon, about 2 tablespoons raisins, 2 tablespoons chopped walnuts and some cinnamon. Cooked, tossing, until softish. Very good for side dish/dessert.

From: Beverle Sweitzer
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One beefheart
Fresh ground pepper, about 1/4 cup
4 large onions, sliced as thinly as possible.
2 garlic cloves very finely diced
Shallow pan large enough to hold the heart

Oven pre-heated to 250F. Mix the garlic and pepper together. Using a sharp knife, cut down into the heart about 1". Carefully cut in a spiral towards the center keeping the cuts 1" apart. Lay the heart out in one long strip. Spead the pepper/garlic mix evenly over the meat. It will be a very thin layer and does not have to coat the entire heart. The idea is to not have any clumps of the mix. Evenly layer the thinly-sliced onion on the heart. Roll the heart back together, jelly roll fashion. Secure with twine. Put heart into the shallow pan and put into the oven. Using a meat thermometer to determine internal temperature, cook until:

 Rare (red center) - 110F
 Med rare (still red center, but shading towards pint) - 120F
 Med (pink center) - 135F
 Med Well ( a little pink in the center) - 145F
 Well Done (no pink at all) - 160F

When internal temperature reaches desired level, remove from oven and cover lightly with foil. The heat in the center will continue to rise for another 5F. Times will be determined by the size of the heart. Since I eat mine very rare, it only takes a couple of hours.

From: James Franklin on the PaleoFood list. Posted 3 June 1999.
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Captain Beef Heart, not!

This is just my preference, but with most big animal hearts (beef, bison, deer, pork, etc.) I just either throw it whole in a crock pot with a little water and roast it slowly all day, or else I oven roast it at around 275 F. for an hour or two, depending on the size. Kind of just like a roast -- toss in an onion, maybe some carrots, parsely, parsnips, chunked rutabaga -- whatever you like. Makes a delicious broth too. If you want to be fancy, you can go to the trouble of cutting out the rubbery vessels first and stuffing the chopped veggies inside and roasting it that way. (Sorry I have nothing fancier for you, but hearts were always my favorite organ meat, and I think they're just yummy plain with a dash of salt.)

From: P & L Ventura on PaleoFood list. Posted 7 Aug 2000.
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Beef Tongue

Cook beef tongue by simmering (with mirepoix and spices) for 2-3 hours, until tender. Cool, remove the skin, and slice or dice as desired. Serve with a sauce of your choice. Keep the simmering liquid; it's beef stock.

There's a nice recipe for beef tongue in chipotle chile sauce in The Complete Meat Cookbook. (I just made this last night.) The recipe is entirely paleo except for beer added to the stock, which is optional. Essentially, the recipe is as I described above, with a sauce made from garlic, onion, fresh mild chilis, chipotle in adobo, tomato, and cumin. (The chipotle/onion/garlic flavor is one of the best tasting sauce bases in the world.) I make it with some or no tomatoe and it is incredible. The basics are finely ground onion (processed in the food processor or grated), garlic and chipotle, with some salt and toasted ground cumin seed and coriander seed. Add fresh chopped cilantro at the end.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Nov. 2001
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Boiled Beef Tongue

A tremendously tender, rich, beef delicacy

1 Large beef tongue 3-4-5 lbs etc
1 Big kettle of water

Finding Beef Tongues may be hard in some areas, but Mexican food marts often have them for use in Tacos, etc.

Wash off Beef Tongue, and put into pot of cold water. Bring to a simmer and cook 3-4 hrs. When removing cooked tongue from kettle simply remove the white film over tongue by PEELING it off. It comes off easily. Then serve with a good beef gravy.

From: Lee Ward
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Basic Tongue

I either just simmer til tender or pressure cook about 15 minutes. When the tongue is fork tender, I put it under running water and gently remove the skin. The hardest part is the tip which sometimes takes part of the flesh with it because it is so thin there. I put it back in the pot to keep warm, or on a plate to cool depending on how we are eating it. Nice thin slices, yum! BTW, when I cook the tongue I put it in hot water to cover with a bay leaf and a few peppercorns and some salt.

From: Helen Peagram in Canada
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Fresh Beef Tongue with Spicy Sauce

1 Fresh beef tongue
2 Onions
1 lg Carrot
4 Sprigs parsley
1 Stalk celery
1/2 Bay leaf
8 Peppercorns
2 t Salt

Scrub tongue and place in large kettle with onions, carrot, parsley, celery, bay leaf, peppercorns and salt. Cover with boiling water, bring to boil. Skim and simmer, covered, for 3 to 4 hours or until tender. Reserve the tongue liquid in case some is needed for the sauce. Remove the skin and root ends. Strain following sauce over tongue when ready to serve. Serves 8.

1/8 t ginger
1/2 c Raw cranberries
1 Tb raw honey
1/2 Lemon, sliced and quartered

Combine ginger, cranberries, honey and lemon. Add enough water to cover cranberries. Simmer about 15 minutes. Mash cranberries, and lemon. Check seasoning. If more liquid is needed, use tongue liquor.

Source: The Best of Shaker Cooking; Revised and Expanded by Amy Bess Miller and Persis Fuller.
Typed by Manny Rothstein, 1/97.
Via Helen Peagram in Jan 6, 1999.
Adapted by Patti Vincent
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1 3 lb large beef tongue
1 Onion, quartered
1 Carrot, sliced
3 Ribs of leafy celery
6 Sprigs of parsley
2 Bay leaves
10 Peppercorns, cracked
1 Dried chile, optional

All are tasty. They can be purchased fresh, smoked and pickled. The most desired, in order of preference, are: calf, lamb, beef and pork.

To prepare: scrub the tongue well. If it is smoked or pickled you MAY wish to blanch it first, by simmering for about 10 minutes. Immerse the tongue in seasoned boiling water to cover, reduce heat and simmer gently for at least one hour. Up to 3 hours for large beef tongues. Then drain, plunge into cold water to cool the meat enough to handle, skin it, and trim any bones and gristle from the root. Finally return it to the cooking water to re-heat it before serving. Or chill it entirely and serve as a cold-cut. To carve, start by cutting through the hump parallel to the base, but towards the tip cut an the diagonal for a better looking presentation. Serves 9.
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Spiced Beef Tongue

3 lb Beef tongue
1 qt Water
1 Lemon; sliced
1 t Salt

Wash tongue thoroughly and place in a deep kettle with water. Add lemon slices and salt. Cover tightly and cook over low heat for 3 to 4 hours or until tender. Remover from heat. When just cool enough to handle, cut away roots and remove skin and any excess connective tissue. (Plunging tongue into cold water after cooking helps loosen skin.) If tongue is to be served cold, it will be juicier if cooled in the liquid in which it was cooked. Serves 6.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman.
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