Beef Neck Stew

Active time: 30 minutes
Cooking time: ~11 hours

• 2 lbs. beef neck
• 3 Tbsp. coconut oil
• 1 large onion, chopped
• 4 cloves garlic, peeled and crushed
• 4 carrots, chopped
• 2 potatoes, peeled and cubed
• 1 cup red wine
• 3 Tbsp. Italian seasoning
• salt to taste

Place the beef neck in a large pot and just cover with water. Bring to a boil, and then simmer covered for nine to ten hours on low. (You can cook it overnight in a slow cooker instead.) Cool in the refrigerator for a full day.

Pull the meat off the bones and discard them. Reserve the water. Meanwhile, bring the coconut oil to medium heat in a separate pot. Sauté the onions, garlic, and carrots for 15 minutes. Add the water back in, plus the meat. Add the wine and seasonings, bring to a boil, and then simmer for 15 or more minutes until the potatoes are soft.

Nutritional info: 4 servings at 29g carb, 26g prot, 26g fat.


Quick Short Ribs

Active time: 5 minutes
Cooking time: 3 hours

• 1.5 lbs. beef short ribs
• 6 oz. can tomato paste
• 15 oz. can tomato sauce
• Italian seasonings to taste
• salt and pepper to taste

Place the ribs in a large skillet, and then add the remaining ingredients. Bring to a boil, and then reduce the heat to simmer. Cover and let cook for around three hours. Check occasionally; you may need to add a bit of water.

Serve the ribs with the tomato sauce poured over them.

Nutritional info: 4 servings at 14g carb, 35g prot, 20g fat.


Asian Beef Neck

Active Time: 30 minutes
Cooking time: 4-6 hours

• 3 lbs. beef neck
• 2 Tbsp. coconut oil
• 4 green onions, chopped
• 3 to 4 cloves garlic, peeled and smashed
• 1 lb. asparagus, cut into 1.5 inch long pieces
• 2 to 3 Tbsp. Tamari soy sauce
• ~1 Tbsp. fish sauce

Place the beef neck in a large pot and cover with water. Bring to a boil, and then simmer covered for three to five hours on low, or until the meat comes off the bone easily. Remove the meat, a cut into small pieces. Set aside.

Chop the onions, and then bring the oil to medium heat in a large skillet or wok. Sauté the onions and garlic until the onions have softened, and then add the asparagus. Sauté for around eight minutes, and then add all of the seasonings. Finally, add the reserved beef and cook for several minutes longer.

Nutritional info: 4 servings at 4g carb, 39g prot, 30g fat.


Orange Beef Tendon

This one won't be for everyone! However, if you are like me and often eat the whole animal, it's a tasty variation. Buy beef tendon at Asian markets or possibly from a local butcher.

Active time: 5 minutes
Cooking time: 12 hours

• 1 package beef tendon, ~1 lb.
• 1 container organic orange juice concentrates (you can always fresh squeeze if you like)
• water

Place the beef tendon in a large pot. Add the orange juice concentrates, and then thin at about three parts water (a 1:3 ratio of juice concentrate to water) Use less water if you like a stronger flavor. Cover and simmer on low for around 12 hours until the tendon is soft and creamy.

You can eat the tendon and juice as a soup, or remove and eat the tendon, and then allow the juice & water to cool in the refrigerator. It will become a gelatinous protein snack high in the amino acid glycine!

Nutritional info: 4 servings at 39g carb, 42g prot, 5g fat.