Nirvana Beef with Expresso-Ancho Chili Sauce and Lime Cilantro “Cauliflower Rice”

Asian Food, beef, grill, low carb, marinade, meat, Paleo, Tomato

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I have been tweaking the perfect sauce for beef for a very long time. I finally learned that simpler is better. Over time, I took out the complicated and unnecessary ingredients of my previous concoctions. My dinner guests AKA, “guinea pigs” to my eclectic recipes, told me I finally got it right. More about that later…First, the beef and it’s marinade:

2 or 3 lbs. organic, grass fed beef, I’m using 2 New York strips and 2 Rib-eyes because that’s what I had in the fridgidare.

1/2 cup sake

3 Tablespoons Ume Plum Vinegar

2 Tablespoons organic Nama Shoyu or organic Tamari, reduced sodium

2 Tablespoons sichuan peppercorns (Chinese coriander seed) ground

4 garlic cloves

Pour over the beef and let marinade for 3 hours or even overnight

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Next: get the expresso-ancho chili sauce ready in a saucepan:

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3 Tablespoons ghee or unsalted butter

2 Tablespoons ancho chili powder

1 cup organic tomato puree

7 oz.  freshly brewed expresso

2 Tablespoons Ume Plum vinegar

3 Tablespoons sake

3 Tablespoons Sichuan peppercorns, ground (optional but delish)

Mix all the sauce ingredients together and simmer for about 15 minutes.How simple is that? Keep warm until the beef is grilled and the cauliflower rice is ready. If the sauce is too thin, add a little tomato paste, too thick, add water. It should look like a red gravy. It will look like this:

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It looks good, right? It tastes scrump. You can keep some in a glass jar in the frigidaire for a few days. It’s great on a lot of food items. Chicken, fish and what-not. Now for the cauliflower rice:

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1 Tablespoon ghee or unsalted butter

1 head of organic cauliflower, rough cut in a food processor until it resembles rice

2 Tablespoons sichuan peppercorns, ground (I used a mortar & pestle)

The zest and juice of 4 limes

2 shallots, diced

2 slices fresh ginger, diced

1/2 cup Romano or Parmesan cheese, grated

1 cup cilantro, chopped

Combine all the ingredients except the cilantro and grated cheese in a pan and sautee with a Tablespoon of ghee for about 7 minutes. Add the cilantro and cheese and continue cooking for another minute. Remove from the heat. It should look like this:

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Yes, nice, toasty and fluffy. And it tastes better than white rice. Now grill the beef and slice it up into the sauce. You can even serve the sauce on the side if you like, I’m just suggesting. Mound some of the cauliflower rice in a plate or bowl. Pour the beef and sauce over the cauliflower rice. Brew some green tea to drink. Reflect on the wonderful day the beautiful universe has given us.

This sauce in this recipe is great as a steak sauce, BBQ sauce, and as a condiment with many other dishes. Keep some extra just for dipping. This sauce is 12 years in the making. A lot of my heart and soul has gone into this. The mixture of expresso and ancho chili is pure food alchemy. It’s a pleasant surprise and totally unexpected. The leftovers of this entire dish are amazing, re-heated. Make enough for lunch the next day, for someone you love.

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Asian Style Roast Beef

beef, low carb, sauce

 

This is a sour and tangy beef dish that is tender, juicy and falling -apart-delish. The secret is cooking it in a baking bag with a sauce that has an Asian twist. preheat your oven at 250 degrees or get out your crock pot.  Now, let’s get a few ingredients together:

In a glass bowl, combine the following:

The juice of 8 limes

1/2 cup fish sauce

1/4 cup sesame oil

2 Tablespoons low sodium soy sauce

1 cup fresh cilantro, finely chopped

2 Tablespoons Asian hot chili sauce

3 Tablespoons sesame seeds

Stir and set aside.

If using the crockpot, don’t use the baking bag. Place the following in the pot. If baking, take your baking bag and inside it place:

1 small ginger root, sliced

A 4 to 6 lb. chuck roast smeared with green curry paste only on the top

3 to 6 spring onions sliced, include the green parts as well

1 garlic clove, chopped

2 Tablespoons black ground pepper

1 Tablespoon coconut oil (coconut butter)

5 shitake mushrooms

Now, pour the sauce you set aside earlier over the roast. Seal the bag with the twist tie and cook at 250 degrees for  6 hours or in the crockpot for up to 8 hours until the roast is tender and falling apart. Discard the vegetables and ginger. Serve the tender beef in a bowl or plate and top with some extra sesame seeds with some of the au jus. Scrump!

 

 

New York Strip Steak and Bone Marrow for a Carnivore Treat

beef, grill, low carb, Uncategorized

Today I grilled New York Strip and roasted some bone marrow. I placed some bone marrow in the oven then grilled some New York Strips after coating them with a little olive oil and then coating them with a bit of parsley and salt-free steak seasoning with dried onion and black pepper. I added a bit of Cognac to the steak while marinating. Then put it on my trusty WEBER grill. While that was grilling, I made a Cilantro-lime salsa. I diced some cilantro, shallot, garlic, capers and added white truffle oil, key lime juice and cognac. The marrow bones turned out nicely golden browned and delectable. I made a sauce with 2 tablespoons of the salsa and 3 tablespoons butter and 3 tablespoons cognac. In the end, it is a very satisfying steak dish. The marrow bones are not for everyone. Scoop out the center with a fork full of the salsa for a very carnivorous flavorful treat. Then give the bone that is left to your loyal canine companion. Mine is a special Sheltie, his name is Surf, that really appreciated a special treat. Save the leftover cognac sauce in the fridge for another dish.