Tag: Slow Cooker

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Air Fried Braised Oxtail

If you’re a fan of rich, tender, fall-off-the-bone meat with a crispy exterior, this Air Fried Braised Oxtail recipe is the perfect dish to try. Combining slow braising with the quick crisp of the air fryer, this method delivers deep, savory flavors with a satisfying texture. First, the oxtail is seared to lock in all the goodness, then braised low and slow in beef bone broth until it’s melt-in-your-mouth tender. Finally, a quick blast in the air fryer adds the perfect crispy finish. Drizzled with melted butter, this dish is both indulgent and packed with nourishment, a true carnivore delight!

Ingredients:

  • 1.5 lbs oxtail
  • 32 oz beef bone broth
  • Seasonings (as desired) – e.g., salt, pepper, garlic powder, onion powder, smoked paprika, etc.
  • Tallow (for searing)
  • Melted butter (for serving)

Instructions:

  1. Sear the Oxtail:
    In a Dutch oven, heat tallow over medium-high heat. Season the oxtail with your desired seasonings and sear on all sides until a deep golden-brown crust forms (about 2-3 minutes per side).
  2. Braise the Oxtail:
    After searing, add the beef bone broth to the Dutch oven, making sure the oxtail is mostly submerged. Bring to a simmer and cover the pot with the lid slightly cracked. Allow it to braise on low heat for 4-6 hours or until the oxtail is tender and falling off the bone.
  3. Air Fry for Crispiness:
    Once the oxtail is tender, remove it from the broth and let it cool slightly. Preheat your air fryer to 400°F (200°C). Place the oxtail in the air fryer basket and cook for 15-20 minutes, flipping halfway through, until the exterior is crispy.
  4. Serve:
    Remove the oxtail from the air fryer and drizzle melted butter over the top before serving.

Enjoy your crispy, tender, and rich air-fried braised oxtail!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Four Ingredient Beef Marrow Bone Broth Roast Beef Au Jus

Delve into the exquisite world of savory indulgence with this Beef Marrow Bone Broth Roast Beef Au Jus recipe. Infusing the robust essence of marrow bones with tender chuck roast, this culinary masterpiece epitomizes the essence of flavor and richness. Slow-cooked to perfection, the marriage of bone marrow essence and succulent roast beef, elevated by a luscious au jus, creates a symphony of taste that’s both comforting and deeply satisfying. Perfectly balanced and meticulously crafted, this dish promises a culinary journey that tantalizes the senses and embraces the essence of hearty, wholesome dining.

Ingredients:

  • 3 lbs Beef Marrow Bones
  • 3 lbs Boneless Chuck Roast
  • Salt, to taste
  • Water (enough to cover the marrow and roast)
  • Wagyu tallow (for searing)

Instructions:

  1. Prepare the Marrow Bones:
    • Preheat the oven to 425°F (220°C).
    • Place the beef marrow bones on a baking sheet and roast them in the preheated oven for about 30-40 minutes until they develop a golden brown color.
    • Transfer the roasted marrow bones to a slow cooker and cover them with water. Cook on low for 24-48 hours to extract the rich marrow and create a flavorful broth.
  2. Dry Brine the Chuck Roast:
    • Salt the boneless chuck roast generously, ensuring it’s evenly coated. Place it in the refrigerator on a wire racked baking sheet for 24-48 hours to allow the salt to penetrate and flavor the meat.
  3. Prepare the Chuck Roast:
    • Remove the marrow bones and pieces of marrow from the slow cooker once the broth is ready.
    • Heat a skillet or a pan over medium-high heat and add Wagyu tallow. Sear the salt-brined chuck roast on all sides until it forms a beautiful crust.
  4. Slow Cook the Roast in Broth:
    • Place the seared chuck roast into the slow cooker with the beef marrow bone broth.
    • Add enough water to cover the roast entirely in the broth.
    • Cook the roast on low heat in the slow cooker for 6-7 hours or until it becomes tender and easily falls apart.
  5. Shred and Reheat:
    • Remove the cooked roast from the slow cooker. Shred the meat using two forks.
    • Return the shredded meat to the slow cooker and let it warm for an additional 10-15 minutes on the ‘warm’ setting.
  6. Prepare Au Jus:
    • Strain the broth from the slow cooker, reserving some for the au jus.
    • Serve the shredded roast beef with the reserved beef marrow bone broth as au jus for dipping or pouring over the meat.

This rich and flavorful Beef Marrow Bone Broth Roast Beef Au Jus is ready to serve and enjoy! Adjust seasoning if needed and savor the deliciousness of this hearty dish.

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Pork Butt Roast Slow Cooker Pulled Pork

Delight your taste buds with this mouthwatering Slow Cooker Pulled Pork recipe that’s not only a carnivore’s dream but a burst of tantalizing flavors in every bite. Crafted with care and seasoned to perfection, this dish boasts a tender and juicy pork butt roast transformed into succulent pulled pork goodness.

Get ready to embark on a carnivore culinary adventure as we slow-cook this pork roast to absolute perfection, infusing it with a blend of aromatic spices and a touch of tangy goodness. Whether you savor it solo or incorporate it into your favorite dishes, this pulled pork is sure to become a highlight of your carnivore menu.

Join us in this culinary journey as we explore the art of creating this tender, flavorful, and versatile carnivore delight. Let’s dive into the recipe and uncover the secrets to crafting the ultimate Slow Cooker Pulled Pork!

Ingredients:

  • 3-4 lb pork butt roast
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp coconut aminos
  • 4 tbsp apple cider vinegar

Instructions:

  1. Prepare the Paste:
    • In a bowl, combine the tomato paste, ground cumin, smoked paprika, salt, pepper, onion powder, garlic powder, and coconut aminos. Mix until a paste forms.
  2. Prep and Season the Roast:
    • Place the pork butt roast in the slow cooker, fat side down.
    • Spread the paste evenly across the surface of the roast, ensuring it’s well coated.
  3. Slow Cook:
    • Flip the roast over and pour the apple cider vinegar around the sides of the roast.
    • Set the slow cooker on low heat and cook for 9-10 hours, allowing the flavors to meld and the meat to become tender and juicy.
  4. Shred and Finish:
    • Once cooked, carefully remove the roast from the slow cooker.
    • Using two forks, shred the pork into delectable strands.
    • Return the shredded pork to the juices in the slow cooker and let it simmer on low for an additional 15-20 minutes, allowing the flavors to infuse further.
  5. Serve and Enjoy:
    • Remove the pulled pork from the slow cooker and let it cool for a few minutes.
    • Serve this succulent, flavorful pulled pork on its own, in sandwiches, tacos, or as a protein-packed topping for salads.

This slow cooker pulled pork is a delight for the senses, a flavorful and versatile dish that’s bound to become a staple in your carnivore-friendly repertoire. Enjoy every tender, savory bite!

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Carnivore French Dip Sandwich with Au Jus

Introducing a mouthwatering delight for carnivore enthusiasts – the Carnivore French Dip Au Jus. This recipe celebrates the rich flavors of tender roast beef, all while staying true to your animal-based diet. With a savory au jus for dipping and a carnivore bun that’s both crispy and satisfying, this dish is the perfect blend of simplicity and taste. Whether you’re following the carnivore lifestyle or simply craving a hearty, meaty meal, this recipe will undoubtedly satisfy your carnivorous cravings. Let’s dive in and create a carnivore masterpiece that’s both flavorful and fulfilling.

Roast Beef:

Ingredients:

  • 2-3lb Boneless Chuck Roast
  • 32oz Beef Broth, reduced sodium
  • 2 cups Water
  • 2 tablespoons Minced Garlic
  • 1/4 cup Dried Onion Flakes
  • 1/4 teaspoon Onion Powder
  • 1/8 teaspoon Paprika
  • 1/2 teaspoon Pepper
  • 1/4 teaspoon Salt

Instructions:

  1. Begin by searing the Chuck Roast in a pan with Tallow, Ghee, or Butter to create a nice sear on the meat.
  2. Place the seared Chuck Roast into a slow cooker and add the minced garlic, dried onion flakes, onion powder, paprika, pepper, salt, beef broth, and water.
  3. Cover the slow cooker and cook on low for 7-8 hours, allowing the roast to become tender and flavorful.

Carnivore Bun:

Ingredients:

  • 2 tablespoons Butter, Melted
  • 2 Eggs
  • 1/2 cup Pork Rinds
  • 2 Slices of Provolone Cheese

Instructions:

  1. To make the Carnivore Bun, mix the melted butter, eggs, and pork rinds in a bowl until you have a well-combined mixture.
  2. Heat a mini griddle or non-stick skillet and add the mixture to create a bun shape. Cook until the bun becomes golden brown.
  3. For a crispier, more golden brown crust, you can remove the bun and pan-sear it in butter.
  4. Optionally, you can add provolone cheese to the top of the bun and melt it using a kitchen torch.

Assembling the French Dip:

  1. Once the Chuck Roast is done cooking in the slow cooker, remove it and gently pull it apart with a fork, creating shreds of tender roast beef.
  2. To serve, pile the pulled roast beef on top of one of the Carnivore Buns.
  3. Strain the juice from the slow cooker, which will serve as your Au Jus, and reserve it for dipping.
  4. Place the top bun on the beef and serve immediately.
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Slow Cooker Birria Carnivore Tacos

Ingredients

  • 2-3 lbs boneless chuck roast
  • 1 tablespoon tallow, ghee or butter
  • coarse ground salt and fresh ground pepper 
  • 4 dried Guajillo chiles
  • 5-6 Chipotle chilis in adobo (from a can)
  • 1 medium white onion, roughly sliced 
  • 8 whole cloves garlic, smashed 
  • 32 oz beef stock
  • 1 tablespoon tomato paste
  • 1 14.5 oz can Fire roasted diced tomatoes 
  • ¼ cup Apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 cinnamon stick 
  • 3 dry bay leaves
  • 1 teaspoon smoked paprika
  • ½ tablespoon ginger 
  • 1 tsp ground coriander

Carnivore Tortilla

  • 1 egg
  • 1/2 cup shredded cheddar cheese

Combine ingredients & pan fry in butter until crispy

Instructions

Cooking the Beef/Consomé:

1. Heat oil in a cast iron skillet over high heat for 4-5 minutes.

2. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side.

3. Add beef to slow cooker with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours.

4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks.

5. Remove bay leaves and cinnamon stick from slow cooker and discard.

6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms.

7. Transfer sauce back to slow cooker to keep warm.

8. Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat.

Tacos:

1. To one half of the tortilla, add cheese, then meat.

2. Fry 2-3 minutes over medium heat, then flip other side to make a half moon.

3. Add a small ladle of consomé to the top of the tortilla.

4. Flip over, and fry 2-3 minutes more.