Tag: Roast

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Bone Marrow Beef & Bacon Dip Au Jus

This recipe offers a sumptuous blend of deep flavors and satisfying textures, perfect for any carnivore looking to indulge in a truly hearty meal. Featuring slow-cooked beef roast, rich bone marrow, and crispy bacon, each component adds a unique touch to this dish, complemented by a homemade bun and savory Au Jus for dipping. Get ready to enjoy a dish that’s not only fulfilling but also packed with a robust palette of flavors.

Ingredients:

For the Beef:

  • 3-4 lb beef roast
  • 3 lbs bone marrow bones
  • 3 strips of bacon

For the Sandwich:

  • 1 cup full-fat cottage cheese
  • 2 egg whites
  • 1/2 cup shredded mozzarella cheese
  • 1 tsp Texas jalapeño salt

Instructions:

  1. Preheat Oven: Set your oven to 450°F (232°C).
  2. Cook Bacon and Roast Bones:
    • Place the bacon on a baking sheet and the bone marrow bones on another.
    • Bake the bacon for 25-30 minutes until crispy.
    • Roast the bone marrow bones for 40-45 minutes until well-browned.
  3. Prepare Bone Broth:
    • Transfer the roasted bones and any leftover juices to a crockpot. Cover with water.
    • Cook on low for 24-48 hours to create a rich bone broth.
  4. Cook the Beef:
    • Remove the bones from the crockpot.
    • Sear the beef roast on all sides in a hot skillet.
    • Place the seared roast in the crockpot with the bone broth. Add water if necessary to cover the roast, along with a sprinkle of salt.
    • Cook on low for 7-8 hours until the beef is tender.
  5. Shred the Beef:
    • Remove the roast, shred the beef, and return it to the crockpot set on warm for 20-30 minutes.
  6. Prepare Au Jus:
    • Strain some of the cooking liquid to use as Au Jus for dipping.
  7. Prepare the Buns:
    • Blend the cottage cheese, egg whites, shredded mozzarella, and jalapeño salt until smooth.
    • Pour the mixture into silicone bun molds and bake at 350°F (177°C) for 30-45 minutes until set and brown on top.
  8. Assemble the Sandwich:
    • Melt additional mozzarella cheese on each bun.
    • Load the buns with the shredded beef and crispy bacon.
    • Serve immediately with the warm Au Jus for dipping.

Enjoy the rich and meaty flavors of this Bone Marrow Beef & Bacon Dip Au Jus, a dish that promises to satisfy your deepest cravings!

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Salt Crusted Eye of Round Roast

Welcome to an extraordinary culinary experience that combines the rustic charm of a salt crust with the succulence of an eye of round roast. As a fitness and food influencer passionate about Carnivore and Animal-Based Diet, this recipe perfectly embodies the marriage of flavors and techniques that will leave your taste buds in awe. Whether you’re sharing your love for wholesome and protein-packed dishes with your followers or simply craving a sensational meal, this salt-crusted eye of round roast is a showstopper.

In this recipe, we’ll transform a humble eye of round roast into a masterpiece of flavor and tenderness. The aromatic rub, infused with fresh rosemary, thyme, and garlic, will add depth to each bite. And the salt crust, mixed with red wine, not only enhances the roast’s juiciness but also creates a theatrical presentation.

So, let’s roll up our sleeves and embark on a culinary journey that will not only satisfy your followers’ cravings but also elevate your content creation game. Get ready to impress your audience with a dish that’s as delicious as it is visually stunning. Let’s dive into the magic of salt-crusted eye of round roast!

Ingredients:

  • 2 lb eye of round roast
  • 2 lb coarse kosher salt
  • 200 ml Red Wine

Aromatic Rub:

  • 4 tsp Chopped Fresh Rosemary
  • 2 tsp Chopped Fresh Thyme
  • 2 tsp Minced Garlic

Instructions:

  1. Start by preparing the aromatic rub. Mix the chopped fresh rosemary, thyme, and minced garlic together in a small bowl.
  2. Take the eye of round roast and generously coat it with the aromatic rub, ensuring it’s evenly distributed on all sides. Let it sit for about 30 minutes to allow the flavors to penetrate the meat.
  3. Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius).
  4. While the roast is marinating, it’s time to prepare the salt crust mixture. In a separate bowl, combine the coarse kosher salt and the red wine. Mix them until you have a paste-like consistency. The wine adds moisture and helps create a solid salt crust.
  5. Line a rimmed baking sheet with a layer of the salt and wine mixture, creating a bed for the roast.
  6. Place the seasoned eye of round roast in the center of the salt bed on the baking sheet.
  7. Carefully cover the roast with the rest of the salt and wine mixture. Press the mixture firmly around the roast, ensuring it creates a thick, even crust.
  8. Place the baking sheet with the salt-crusted roast into the preheated oven. Roast for approximately 1 to 1 1/2 hours or until the internal temperature reaches your desired level of doneness. The internal temperature will rise upwards of 10 degrees when resting so remove 10 degrees before desired doneness. Here’s a general guideline for final internal temperatures:
    • Rare: 125-130°F (52-54°C)
    • Medium Rare: 135-140°F (57-60°C)
    • Medium: 145-150°F (63-66°C)
    • Medium Well: 155-160°F (68-71°C)
    • Well Done: 165°F (74°C) and above
  9. Once the roast reaches your desired internal temperature, remove it from the oven. Be cautious when handling the salt crust; it will be very hot.
  10. Let rest for 20-30 min. The internal temperature will rise by up to 10 degrees.
  11. Carefully crack open the salt crust, and you’ll find a beautifully cooked eye of round roast inside.
  12. Slice the roast into thin, tender pieces, and serve immediately. Enjoy your salt-crusted eye of round roast with your favorite sides or sauces!

This method creates a flavorful and succulent roast with the unique twist of a salt crust.