Category Archives: crock pot
Many people are intimidated by beef tongue and I was too at first. I thought you had to handle the tongue and cut off the tough outer layer. What I found out was that if you just put it in the crock pot overnight, the outer layer peels right off revealing the yummy BBQ like meat inside! Beef tongue has lots of natural fat burning conjugated linoleic acid and youth promoting zinc. Don’t let appearances stop you from trying this nutrient dense economy cut.
1 100% grass fed beef tongue
2 tsp Cumin
1 tsp paprika
1 tsp Cinnamon
1 tsp Real Salt
Pepper to taste
2 cups chopped tomatoes (or 2 Tbsp organic paste)
2 cups water
1 head of organic romaine
1 avocado sliced
2-3 drops of Arizona Peppers Organic Harvest Hot Sauce
Put all the ingredients into the Crock-Pot Slow Cooker overnight. In the morning or after 6 hours on low pull out the beef tongue and place it on a plate. Take two forks and pull off the tough outer layer of the tongue. Discard the skin and chop the tongue into bite sized shreds. Add the beef back to the crock pot and stir so it absorbs the sauce. Add the beef to a romaine leaf and top with avocado slices. You can add hot sauce or salsa if desired. Serves 2-3
I never used much ghee before because it is pretty pricey at over $10 for a 13 oz jar and that seemed out of my budget. Grass Fed Butter, which is used to make ghee, is rich in vitamin A and D but it also has a milk protein called casein that causes a reaction in some people. Casein has been shown to be inflammatory in many studies but those are usually done with conventional feed- lot antibiotic filled milk, which is not a fair comparison with raw grass-fed dairy.
It is a good idea to eliminate dairy for 3-4 weeks to see if it is causing you digestive distress, sinus problems, rashes or weight gain. I tried this recently and I don’t think grass fed butter is a problem for me but each person has to test their own tolerance. Besides the benefit of getting rid of the casein, ghee tastes amazing! Ghee is a beneficial saturated fat that is shelf stable and safe for use at higher heats. Here is how the magic happens..
1. Place three or four 8oz packages of grass fed butter such as Kerrygold ($2.79 each at trader Joe’s) into your crock pot.
2. Set it on low for 2.5 hours.
3. Put a cheesecloth over a glass container and strain the cooked butter through it.You should end up with almost as much product as you started out with. There should only be a small amount of milk solids left that can be discarded.
4. Cover and keep in the cupboard or refrigerator for future delicious recipes. Ghee can be used anywhere butter would normally be used. It has a sweet flavor that is wonderful change of pace.
If this seems like too much trouble you can buy grass fed organic ghee here.
1 lb. grass fed beef cubed, raw or frozen (on the bone is best)
1 chopped onion
2 large peeled and diced turnips (optional)
1/2 can of tomato paste
2 cloves of minced garlic
4 sprigs of thyme
2 medium carrots chopped
3 celery stalks diced
2 bay leaves
2 Tbsp chopped parsley
2 Tbsp apple cider vinegar
2-3 cups green beans (optional)
Sea Salt and pepper as desired
1 tbsp Kuzu Root Starch optional
Place all ingredients in the crock pot and and fill with water. Cook for 6 hours on low. After cooking if the mixture is too thin add 1 Tbsp of Kuzu Root Starch to 1/4 cup of water. Stir until dissolved. Then mix dissolved mixture into stew slowly until it thickens. Taste before serving and add more spices if needed. Always use organic vegetables to limit toxic exposure to pesticides.
4 cloves organic garlic
1-2 gallons filtered water
Sea salt and pepper to taste
2 tbsp apple cider vinegar