Beef Dishes

Beef Meatloaf

2 lbs. ground beef
2 eggs, beaten
3 tablespoon Worchester sauce
1-2 cups bread crumbs
Ketchup
Salt & pepper
1 large onion, chopped
Makes two large loaf pans. Bake 350 until done.

Hearty Chili

3 pounds ground beef
½ of 1 pound ground beef heart
1 medium onion, chopped
3 cloves garlic, crushed
3-4 pinches crushed red pepper
1 tablespoon black pepper
1 ½ tablespoon paprika
3 tablespoons chili powder
3 tablespoon cumin, powder or seed
2 ½ cups home-made beef stock or water
You can grind the heart yourself in a food processor or use ground mixed organs from a local farm. Brown the hamburger and heart with the onion in a heavy soup pot, chopping it up finely with your spoon. Add the garlic and cook for a few minutes. Add the spices and cook, stirring for one minute. Add the beef stock and simmer for two hours or cook in a crock pot. You may also add beans.
Slow-cooked Shredded Beef Tostados
3 pounds beef chuck roast
2 medium onions, sliced
2 cups beef or chicken stock, homemade preferably
5 tablespoons chili powder
3 tablespoons onion powder
1 tablespoon each cumin, garlic, paprika, powdered oregano and rapadura (evaporated cane juice)
2 ½ teaspoons sea salt
1 or 2 small cans diced green chilies
3 tablespoons arrowroot powder and enough water to make a paste
1 package sprouted corn tortillas (Food for Life brand)
3 or more tablespoons olive oil or melted lard for tortillas
Toppings: shredded raw cheese, lettuce, tomato, avocado, salsa, sour cream.
Place beef and onion in slow cooker. Combine stock and seasonings in a small bowl. Pour over beef and onion. Cook on low for 6-8 hours until tender. Remove largest pieces of meat to bowl or cutting board and shred with two forks. Add arrowroot paste to the leftover juices at the bottom of the slow cooker. Once thick, stir in the meat and chilies. While the meat is cooking, prepare tortillas. Brush both sides with olive oil or lard and bake in the oven for 5 to 10 minutes until crisp. Place the meat on the tortilla and top with toppings as desired.

Better than Hamburger Helper

1 gallon beef stock
4 – 12 ounce packages brown rice pasta
4 pounds ground beef (or ground organ meats)
1 tablespoon salt
4 onions finely chopped
6-8 carrots, peeled and sliced small
3-4 heads of broccoli or cauliflower
Additional vegetables may be added or substituted, as desired
Clarified butter or beef fat if desired
Bring the stock to a boil in a large soup pot. Stir in the pasta and return to a gentle boil. Reduce the heat to a simmer, place the lid on the pot, and simmer for about fifteen minutes, stirring occasionally. While the pasta is cooking, brown the ground beef with the onions until it is cooked through and the onions are translucent. Steam the vegetables on the side until tender or add them to the cooking pasta. When the pasta and vegetables are tender, mix everything together and stir in the butter or fat. It is also good with two cups of pureed squash or carrots added to make it more “cheesy”.

Easy Barbecued Beef

3 pounds boneless grass-fed chuck roast
1 ½ cups ketchup (preferably homemade and fermented) and/or tomato paste mixture
2 tablespoons Dijon-style mustard
¼ cup red wine vinegar
2 tablespoons MSG-free Worcestershire sauce or fish sauce
½ teaspoon salt
¼ teaspoon pepper
1 clove fresh garlic, crushed
Place chuck roast in your crock-pot. Combine remaining ingredients in mixing bowl. Pour barbecue sauce mixture over chuck roast. Cover and cook on low 8 to 10 hours or 4 to 5 hours on high. Remove roast from crock-pot and shred meat with a fork. Place shredded meat back into the crock-pot and stir to evenly coat with sauce. If you like your meat a touch sweeter, add a tablespoon or two of Rapadura or date sugar while it is still hot to allow it to dissolve. Spoon meat onto whole grain (preferably sprouted) sandwich buns and top with additional barbeque sauce if desired.