Tag: steak

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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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Mini Cheese Crust Beef Tourtières

Indulge in the savory flavors of a carnivore-inspired delight with our Mini Cheese Crust Beef Tourtières. A unique twist on the classic tourtière, this recipe embraces the principles of a Carnivore and Animal-Based Diet, delivering rich and satisfying tastes. The foundation of these mini delights is a cheese crust that’s crispy, crunchy, and entirely carb-free – perfect for those looking to stay true to their dietary goals. These savory morsels are filled with seasoned lean ground beef, creating a hearty and wholesome snack or appetizer. You can even personalize them with optional toppings like creamy sour cream and a drizzle of sriracha for an extra kick. These Mini Cheese Crust Beef Tourtières are a celebration of flavor, and they’re here to make your carnivore journey both delicious and exciting. So, let’s dive into the kitchen and craft these delectable bites together!

Ingredients:

For the Cheese Crust:

  • 1 1/2 cups Shredded Cheese or (6) 4-inch Round Cheese Slices

For the Filling:

  • 1 pound lean ground beef, cooked & drained
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried sage
  • 1/4 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp pepper

Toppings (Optional):

  • Sour cream
  • Sriracha
  • Fresh chopped parsley

Instructions:

For the Cheese Crust:

  1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
  2. Place 2 tablespoon portions of shredded cheese onto the prepared baking sheets, shaping them into 4-inch rounds. Ensure they are about 2 inches apart.
  3. Bake in the preheated oven for 5-7 minutes, or until the cheese is bubbling and starting to get crispy around the edges. Let them cool for about 5 minutes.
  4. Once the cheese rounds have cooled slightly, gently lift each melted cheese round and place them over the upside-down cups of a muffin tin. Overlap the sides if needed to create a cup shape. Let them cool for another 10 minutes. Continue this process until you have 6 mini cheese cups.
  5. Once the cheese cups are set and have cooled, carefully remove them from the muffin tin.

For the Filling:

  1. In a separate pan, cook and drain the lean ground beef until it’s fully cooked.
  2. Add the onion powder, garlic powder, dried sage, dried thyme, salt, and pepper to the cooked beef. Mix well to incorporate the spices with the beef.

Assembling the Mini Cheese Crust Beef Tourtières:

  1. Fill each of the cooled cheese cups with the seasoned ground beef mixture. You can press it down gently to ensure it’s packed well.
  2. If desired, top each mini tourtière with a dollop of sour cream and a drizzle of sriracha for added flavor and heat.
  3. Garnish your mini tourtières with freshly chopped parsley for a pop of color and freshness.

These Mini Cheese Crust Beef Tourtières are not only delicious but also fit within the Carnivore and Animal-Based Diet that you promote. They make for a creative and tasty way to enjoy a carnivore-friendly meal.

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Zero Carb Big Mac – Keto, Carnivore & Animal Based Friendly

Welcome to a carnivore twist on a fast-food classic! In this recipe, we’ll show you how to create a delicious zero-carb Big Mac that adheres to your Carnivore and Animal-Based Diet. You’ll enjoy all the iconic flavors of the original Big Mac without any of the carbs. The secret is in our carnivore-friendly bun and a homemade Big Mac sauce that’s rich, tangy, and utterly satisfying. Get ready to indulge in a carnivore delight that’s perfect for those seeking a low-carb, high-protein alternative. Follow along as we guide you through crafting your very own carnivore Big Mac, complete with the famous sauce that makes it oh-so-special. Let’s get started!

Ingredients:

For the Big Mac:

  • (2) 4oz Beef Patties
  • Sliced cheese
  • Dill pickles
  • Big Mac Sauce
  • 1/2 cup mayonnaise
  • 2 tablespoons pickle relish
  • 1 teaspoon white vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon turmeric

For the Carnivore Bun:

  • 2 tbsp Melted Butter
  • 2 Eggs
  • 2 tbsp Equip Prime Protein (or other high-quality protein powder)
  • 1/3 cup Ground Pork Rinds

Bun Directions:

  1. Preheat your oven to 450°F (232°C).
  2. Mix the melted butter, eggs, Equip Prime Protein, and ground pork rinds in a bowl until well combined.
  3. Place the mixture evenly into a 4″ silicone mold.
  4. Bake at 450°F (232°C) for approximately 10 minutes or until the bun is set and slightly golden brown.
  5. Remove the bun from the oven and let it cool slightly.
  6. In a pan, add some butter and place the bun in it. Cook until the bun becomes crispy and golden brown.

Big Mac Sauce:

  1. In a mixing bowl, combine the mayonnaise, dill pickle relish, white vinegar, garlic powder, onion powder, paprika, and turmeric.
  2. Stir all the ingredients together until well blended.
  3. Taste the sauce and adjust the seasoning if necessary. You can add more of any of the seasonings to suit your preference.
  4. Once the sauce is well mixed and has the desired flavor, cover the bowl with plastic wrap or transfer the sauce to an airtight container.
  5. Refrigerate the Big Mac sauce for at least 30 minutes before using. This helps the flavors meld and develop for that classic Big Mac taste.

Assembling the Big Mac:

  1. Start with one of the prepared Carnivore Buns as your base.
  2. Spread a generous amount of the Big Mac sauce on the bun.
  3. Add a slice of your chosen cheese.
  4. Place one of the beef patties on top of the cheese.
  5. Add the second bun on top of the patty.
  6. Spread more Big Mac sauce on this bun.
  7. Place pickles on the sauce, and then another slice of cheese.
  8. Add the second beef patty.
  9. Top with a third Carnivore Bun.
  10. Enjoy your zero-carb Carnivore Big Mac!

This recipe adheres to your Carnivore, Keto & Animal-Based Diet preferences and provides a delicious low-carb alternative to the classic Big Mac. Feel free to adjust the ingredients and proportions to suit your taste.

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Guacamole Bacon Weave Triple Smash Burger

Introducing the Guacamole Bacon Weave Triple Smash Burger – a mouthwatering burger creation that’s all about bold flavors and savory indulgence. This burger takes the classic smash patty concept to the next level with a bacon weave and a generous topping of creamy guacamole. It’s a delightful combination of crispy, savory bacon, juicy beef patties, and the rich, zesty goodness of guacamole. Whether you’re a burger enthusiast or just looking for a truly unforgettable meal, this recipe is bound to leave your taste buds in awe. Let’s dive into the steps to create this burger masterpiece that’s sure to become a family favorite.

Ingredients:

For the Smash Patties:

  • 12oz ground beef, divided into 3 equal portions
  • Salt and freshly ground black pepper

For the Bacon Weave:

  • 6 slices of bacon

For the Guacamole:

  • 3 avocados, ripe
  • 1 tsp Onion Powder
  • 2 Roma tomatoes, diced
  • 3 tablespoons finely chopped fresh cilantro
  • 1 jalapeno pepper, seeds removed and finely diced
  • 4 garlic cloves, minced
  • 1 lime, juiced
  • 1 teaspoon sea salt

Instructions:

For the Bacon Weave:

  1. Preheat your oven to 450°F (230°C).
  2. Lay out the bacon slices flat on a foil lined, rimmed baking sheet, weaving them together in a crisscross pattern to form a square.
  3. Bake for 25-30 min or until desired level of crispiness.
  4. Once the bacon weave is cooked, remove it from the oven and allow it to cool slightly. Then cut it into two sections.

For the Guacamole:

  1. Slice the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
  2. Mash the avocado with a fork to your desired level of chunkiness.
  3. Add the onion powder, diced Roma tomatoes, chopped cilantro, diced jalapeno pepper, minced garlic, lime juice, and sea salt to the mashed avocado.
  4. Stir all the ingredients together. Taste and adjust the seasoning by adding more salt or lime juice if needed.

For the Smash Patties:

  1. Divide the ground beef into three equal portions and shape each portion into a ball using your hands.
  2. Preheat a skillet or griddle over high heat until it’s very hot.
  3. Place one balled-up beef patty on the hot cooking surface and immediately use a heavy spatula to smash it down firmly. This creates a thin and crispy crust.
  4. Repeat with the other two balled-up beef patties.
  5. Cook for about 2-3 minutes on each side, or until the patties are cooked to your desired level of doneness.
  6. In the last minute of cooking, place a slice of your favorite cheese on each patty to melt.

Assemble the Guacamole Bacon Weave Triple Smash Burger:

  1. Start by placing a smashed beef patty on a plate.
  2. Top the patty with one section of the bacon weave.
  3. Spread a generous amount of guacamole on top of the bacon weave.
  4. Add another smashed beef patty on top of the guacamole.
  5. Continue by adding the second section of the bacon weave.
  6. Finish with the final smashed beef patty on top.
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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.