Nom Nom Paleo

Slow Cooker Korean Grass Fed Short Ribs

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Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

Inspired by a recipe in Slow Cooker Revolution from the editors at America’s Test Kitchen, I’ve made this Korean-style dish several times—and every time, it’s been easy-peasy and tasty. I simplified and Paleoized the recipe by subbing out the soy sauce with coconut aminos, the rice wine vinegar with coconut vinegar, and leaving out the tapioca. What’s cool about this recipe is that you don’t need to sear off any of the meat or carmelize any aromatics –- it’s pretty much a dump-it-in-and-forget-about-it kind of dish. That being said, when I do have the time I will char the short ribs under the broiler before throwing them in the slow cooker.

You may want to make this dish ahead of time and store it in your fridge because the short ribs release a ton of fat into the gravy, which you can easily remove when the chilled fat hardens.

Here’s what to gather to make enough tasty meat to feed 4-6 hungry adults:

  • 6 pounds of bone-in English-style grass-fed short ribs
  • Kosher salt
  • Freshly ground pepper
  • 1 medium pear or Asian pear, peeled, cored, and chopped coarsely
  • 1/2 cup coconut aminos
  • 6 garlic cloves, peeled and roughly chopped
  • 3 scallions, roughly chopped
  • 1 hunk of ginger, about the size of your thumb, cut into two pieces
  • 2 teaspoons of Red Boat fish sauce
  • 1 tablespoon coconut vinegar
  • 1 cup organic chicken broth
  • Small handful of roughly chopped fresh cilantro

Here’s how top make it:

Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper…

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

…and lay the ribs, bone-side up on a foil-lined baking sheet.

Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff. Cross contamination can lead to some bad crap. Literally.

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

Pour the sauce evenly over the ribs…

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

…and add the chicken broth to the pot.

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.

Sprinkle on the chopped cilantro and serve the remaining sauce on the side.

Slow Cooker Korean Short Ribs by Michelle Tam http://nomnompaleo.com

Super tender and very tasty. The simmer sauce is subtly sweet and the coconut aminos, while not as bold-tasting as soy sauce, lend a good umami flavor to the dish.


Looking for recipes and resources? Head on over to my Recipe Index or my Resources page. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).

Slow Cooker Thai Yellow Curry With Grass Fed Beef Brisket

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Today’s recipe was the result of a happy accident.

I came home tired and exhausted from a 10-hour night shift and had a WTF am I making for dinner?!?! moment. Luckily, I had some grass fed brisket, veggies, and Aroy-D yellow curry paste on hand to toss into a slow cooker. 

I really like all the Aroy-D curry pastes I’ve tried. Here’s a shot of the Paleo-friendly ingredient list:

I really hoped that something delicious would be awaiting me when I woke up in the evening ‘cause sometimes my desperation dinners don’t pan out…

In this case, the stew turned out really tasty and my hands-on time was only 10 minutes. Woo hoo!

Follow the jump to see how I made it!

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Paleo Eats: 6/30/11 

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Back to work…

Halfway through my night shift, I chowed on some roast beef, roasted bell peppers, coconut flakes, and a handful of Bing cherries. I was pretty satiated until the end of my shift so I didn’t eat anything else until I got home.

Once I stepped into my kitchen, I was ravenous and gobbled up a container of leftover emergency protein and cabbage stir-fry.

I kinda dropped the ball on food preparation this week so I didn’t have anything planned for dinner. Luckily, I had four pounds of beef brisket defrosted in the fridge so I just threw the meat and some pantry staples into the slow cooker to make a Thai yellow curry.

I kept my fingers crossed that dinner would be edible and hit the sack.

When I woke up in the evening, I checked on the curry stew which was simmering away on the kitchen counter…

roasted some cauliflower sprinkled with Volcano Grind seasoning

…and sautéed some Kohlrabi greens and baby spinach with minced garlic.

Here’s my dinner plate:

The curry stew turned out pretty tasty for a dish that I just cobbled together on the fly before going to sleep! Definitely a keeper!

After dinner, I packed my food for work, completed my June burpee challenge (30!), practiced a few assisted pull-ups, and left for the hospital.

Slow Cooker Lemongrass and Coconut Chicken Drumsticks

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Since I had leftover lemongrass from making Bo Kho and I always have coconut milk in the pantry, I decided to make a slow cooker chicken drumstick dish with these ingredients. After scouring my Asian cookbooks and the interwebs, I came across this recipe for Roasted Lemongrass Chicken. I Paleo-ized the recipe, added some five-spice powder, and threw the ingredients in the slow cooker instead of the oven. Super easy and delicious!

The recipe and step-by-step photos, after the jump!

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Slow Cooker Roast Chicken And Gravy

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Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

In the past, I’ve always had crappy results when I’ve tried to cook a whole chicken in the slow cooker. The bird would always be overcooked, stringy, mushy, and dry. Super icky. Last night, I cooked a whole chicken in my slow cooker and it was AMAZING! I‘ll never prepare a whole chicken any other way again. Yes, that was a hyperbolic statement but I’m sticking with it.

The method I followed was a mash-up between Sarah Fragoso’s Spice Rub Crock Pot Chicken and the chicken in a pot recipe from Slow Cooker Revolution.  I heart both, so how could I fail? 

Ingredients:

  • 4-5 pound organic kosher chicken (I prefer the taste of the salt-washed bird)
  • 2 tablespoons of ghee
  • 2 onions, chopped medium (or 2 cups of your favorite alliums)
  • 6 cloves of garlic, peeled
  • 1 teaspoon tomato paste (you can use up to a tablespoon to add more umami)
  • ¼ cup chicken stock
  • ¼ cup white wine (replace with 1/4 cup extra chicken stock if on Whole30)
  • Sunny Paris seasoning (or your favorite seasoning)
  • Kosher salt
  • Freshly ground pepper

Here’s what you do:

Gather and chop up your veggies…

Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

…and melt the ghee in a large cast iron skillet over medium heat. Sauté the onions and garlic (I threw in some scallions, too)…

Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

…and add the tomato paste.

Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

The aromatics should be softened and lightly browned after 8-10 minutes. Season the vegetables with salt and pepper to taste.

Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

Then, deglaze the pan with the wine and/or chicken stock, and transfer everything to your slow cooker. Dry off the bird and season it well — inside and out — with salt, pepper, and your favorite poultry seasoning. (I like Sunny Paris seasoning from Penzeys Spices.)

Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

Place the chicken breast side down in the slow cooker, put on the cover, and set it to cook on low for 4-6 hours.

Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

This bird was close to 4 pounds, so I aimed for about 4.5 hours of simmering.

When the chicken’s finished cooking…

Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

…take it out of the slow cooker and let it rest for 20 minutes.

Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

De-fat the braising sauce…

Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

…check for seasoning, and blend it with an immersion blender

Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

… to make a delicious gravy.

Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

This gravy is kickass!

Rip up the chicken up with your hands like a true cavegirl or caveguy…

Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

…and serve it with the gravy.

Slow Cooker Roast Chicken and Gravy by Michelle Tam http://nomnompaleo.com

My favorite thing about this recipe is the breast stays moist! Love it! Don’t ever cook chicken longer than 6 hours on low!

And DON’T FORGET TO SAVE THE GRAVY! It’s pretty much incredible on everything.


Looking for recipes and resources? Head on over to my Recipe Index or my Resources page. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).

Paleo Eats: 4/4/11

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Today, I cooked all my meals. Did you doubt that I’d follow through with my promise? Shame on you!

As soon as I woke up, I dumped some veggies and grass fed beef shanks in the slow cooker so we’d have something to eat tomorrow night after Big-O’s late T-ball practice.

This time, I did a mash-up of the slow-cooker pork pot roast and slow-cooker grass fed beef shank and cabbage stew recipes. I’ll post a recipe tomorrow.

For breakfast, I made myself a mushroom frittata with Sunny Paris seasoning, Fines Herbes seasoning, and a dollop of coconut cream.

I ate it with some leftover sautéed heirloom Italian broccoli.

For lunch, I cooked up a plate of  garbage stir-fry with sliced chicken breast, green garlic, mushrooms, shredded carrots, spinach, and Turkish seasoning. I chopped up some cold baked yams from the fridge and lunch was set.

While the kids reenacted Plants vs. Zombies in our family room, I prepped and trimmed some Brussels Sprouts (that I’d roast off at dinnertime)…

…and charred three large  bell peppers on our gas range.

I also, filled and set the SousVide Supreme to 135 F so it’d be ready to reheat some pork chops for dinner.

At 5:00 p.m., I started preparing dinner. I dunked the pre-cooked chops into the water oven (they reheat in about 30 minutes), roasted Brussels sprouts tossed with melted ghee, Fines Herbes seasoning, salt, and pepper…

…and broiled asparagus spears.

I squeezed some fresh lemon juice on both vegetable dishes.

Then, I took out my kitchen torch and browned the pork chops.

Here’s my dinner plate:

After dinner, I removed the beef shank and cabbage stew out of the slow cooker and transferred it into two storage containers. 

Hopefully, with all the cooking I did today, my meals tomorrow will be covered.

Slow Cooker Chicken Cacciatore

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Today, I present another winner from Slow Cooker Revolution. I love that the cooking geeks at America’s Test Kitchen are super OCD about testing and retesting their recipes so I don’t have to tweak them too much at home. 

They list some great, eye-opening tips for cooking chicken in the slow cooker:

  1. Cook chicken ONLY 4-6 hours on LOW.
  2. Choose meaty thighs for flavor.
  3. Trim the fat and remove skin so your braising liquid doesn’t become an oil slick.
  4. Position a whole chicken breast side down (and cook a whole chicken on LOW for ONLY 4-6 hours).
  5. Brown only when necessary for flavor.

Unfortunately, a TON of the recipes in the book are totally grain or legume heavy. For example, all recipes that use ground beef incorporate a panade, bread mixed with milk, to help keep the meat moist.

The chicken cacciatore recipe, similar to the one for Korean short ribs, is pretty simple and the results were yummy. The only Paleo substitution I made was to omit the tapioca so the resulting sauce is a little thin. This dish reheats beautifully and I know ‘cause I cooked it in the slow cooker a couple days ago and served it tonight for dinner.

Here’s what I assembled to serve 6 hungry adults: 

  • 2 onions, minced in my food processor
  • 1/4 cup tomato paste (I like the stuff that comes in a tube)
  • 2 tablespoons of butter
  • 6 garlic cloves, minced
  • 2 teaspoons of dried oregano
  • 1/2 ounce of dried mixed wild mushrooms, rinsed and minced (use all dried porcini mushrooms if you have it)
  • 1/4 teaspoon red pepper flakes
  • 1.5 pounds cremini mushrooms, trimmed and halved if small or quartered if large
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1/2 cup organic chicken broth
  • 1/2 cup dry red wine
  • 3 pounds of boneless and skinless chicken thighs (the original recipe called for 12 skinless, bone-on thighs)
  • 1/4 chopped fresh basil

Here’s how I made it:

I dumped the onions, tomato paste, butter, garlic, oregano, wild mushrooms, and red pepper flakes in a microwave safe bowl…

…and nuked everything on high for ~5 minutes, stirring occassionally, until the onions were softened.

I put the cooked aromatics in the slow cooker and stirred in the cremini, tomatoes, broth, and wine.

I seasoned the chicken with salt and pepper and nestled them into the slow cooker and mixed everything well.

Then, I put on the lid and cooked the dish for  4-6 hours on low.

When the dish was finished, I transfered everything to a Corningware container and stored it in the fridge.

When I was ready to reheat the chicken cacciatore, I removed all the hardened fat on top, and dumped the contents in a medium sized pot. I reheated it over medium-high until it reached a boil and then I lowered the heat to simmer the stew for around 10-15 minutes. Before I served it, I topped the dish with some basil chiffonade.

I used to hate making chicken in a slow cooker but now I know it’s because I always overcooked it. See? You do learn something new everyday.

Paleo Eats: 3/8/11

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Since I’m starting my nightshifts tomorrow night, today was chockfull of cooking and meal planning.

My first meal of the day was a frittata made with three eggs, precooked curried ground beef, nuked frozen broccoli, and a splash of coconut milk.

This breakfast was pretty substantial so I ended up splitting it with my hubby but I ate the big half.

Then, I took off for my class at CrossFit Palo Alto. OMFG. Helen is a real bitch. ‘Nuff said.

Post-workout, I took Dallas and Melissa’s advice to eat immediately following exercise (within 15-30 minutes). I ate some roasted turkey deli meat (a meal-sized easily digestible protein)…

…and a jar of processed sweet potatoes (a fist-sized portion of a carb dense vegetable).

Not a huge fan of the baby food because it’s, well, baby food.

Little-O didn’t want to be left out of the fun, so he ate some coconut butter as I noshed on my post-workout snack.

Before we went to pick up Big-O from school, Little-O helped me bake some sweet potatoes and yams (since I only want to eat the baby food in cases of emergency)…

…and cheesy egg muffins.

For lunch, I ate a leftover box of sous vide pork ribs, cauliflower puree, and stir-fried kale and bacon.

Once Little-O went down for his nap, I pulled out the big guns — the SousVide Supreme and the Crock-Pot — for some serious cooking.

First, I filled and heated up my SousVide Supreme and dunked in two chicken breasts seasoned with Fines Herbes, salt, and pepper.

I cooked them for 2 hours at 140 F.

I also made some chicken cacciatore in the slow cooker which I simmered for 4.5 hours on low.

As soon as the chicken breasts were finished in the water oven, I dunked them in an ice bath…

…decreased the water temperature to 137 F and dropped in four bone-in pork chops from Full of Life Farm. I seasoned the chops with salt, pepper, and Tabil seasoning and I let them soak for 2 hours as well.

For dinner, I just nuked some leftover curried ground beef and frozen mixed vegetables. I tossed the vegetables with melted butter and sprinkled on Shallot Pepper seasoning.

Dinner was yummy and in my mouth in less than 5 minutes.

After dinner, I took the cooked pork chops out of the SousVide Supreme and dunked them in a ice bath.

Yes, they look anemic and unappetizing but that’ll all change when I torch them later this week.

Also, I transferred the finished chicken cacciatore to a Corningware container (recipe pending)…

…and put everything in the fridge.

Tomorrow, I’m cooking a batch of Korean short ribs in the slow cooker and then our meals until the end of the week should be covered. Yes, cooking ahead can be a pain in the ass but I’ll appreciate it the next few days when I wake up groggy in the evening and don’t want to lift a finger.

Slow Cooker Beef Bone Broth

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Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

I rarely make homemade broth because I’m so lazy that I’d rather just crack open a can. However, I’ll admit that making beef broth using your slow cooker is really easy and requires almost no hands-on time at all. 

You can easily substitute pork or chicken bones in place of beef and the results are all good.  If you befriend your local butcher, he may even give you a big bag of bones for pennies.

Here’s what I assembled to make about 4 quarts of beef bone broth:

  • 2 carrots, chopped medium
  • 2 celery stalks, chopped medium
  • 1 medium onion, chopped medium
  • 7 garlic cloves, smashed
  • 3.5 lb of beef bones (from US Wellness Meats or your local farmer)
  • 2 bay leaves
  • Kosher salt
  • 2 tablespoons of apple cider vinegar
  • water 

Here’s how to make it:

Dump the vegetables in the bottom of a 6-quart slow cooker…

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

…drop in the beef bones…

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

…tuck in the bay leaves, sprinkle on a wee bit of salt, drizzle the vinegar on the bones…

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

…and add enough water to cover everything.

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

Program the slow cooker to cook on low for 8-10 hours.

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

When it’s ready, pour the broth through a strainer, and discard the solids.

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

You can ladle out some to drink now, or…

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

…store the liquid in a large CorningWare or glass container for later.

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

The bones I used were pretty fatty so it made the broth taste unappealingly greasy. I stuck the broth in the fridge overnight and scraped off the top layer of solidified fat.

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

The broth underneath looks like beef Jell-O…

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

The broth will keep in the fridge for a few days and in the freezer for several months. (Check out my updated post on how I store bone broth here.)

When you’re ready for a steaming cup of the stuff, just scoop the meaty Jell-O into a small saucepan and bring to a boil. (I won’t tell anyone if you nuke it in a mug in your microwave.)

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

Voila — perfection!

Slow Cooker Beef Bone Broth by Michelle Tam http://nomnompaleo.com

(Want an even faster way to make bone broth? Check out the recipe for my Quick Pressure Cooker Bone Broth — it’s also in my iPad® cookbook app!)


Looking for recipes and resources? Head on over to my Recipe Index or my Resources page. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).

Paleo Eats: 3/1/11

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Is my workweek over yet? No? Phooey.

For those of you who care, here’s what I ate on my second to last night of work:

My “lunch” was a box of leftover koobideh kabobs, roasted red bell peppers, roasted broccoli, and wilted radicchio.

I followed this up with a small container of coconut flakes and macadamia nuts.

For my last meal at work, I ate leftover sous vide Wild King Salmon, broiled asparagus, sautéed mushrooms, and roasted curried cauliflower.

When I got home, I sliced up some onions and carrots and threw them in the bottom of my slow cooker. I placed the pork shoulder I marinated a couple days ago on top of the veggies, covered it, and set the Crock-pot on low to cook for 8 hours. Then, I went to my class at CrossFit Palo Alto.

After practicing some push jerks and finishing an intense WOD, I came home, popped my vitamins, and went to sleep.

I woke up at 5:30 p.m. to the delicious aroma of slow cooked pork. There’s nothing like the smell of roasted swine in the evening!

I removed the pork from the slow cooker and broiled it for a couple minutes on each side to give it some roasty-toasty bits.

To accompany the pork…

I roasted some broccoli…

…and sauteed some mushrooms and shallots in melted butter…

…finished off with a splash of my sister’s homemade red wine vinegar…

…made from her own barrel aged wine! Yep, she’s one badass chef and DIY maven.

Here’s my dinner plate:

After tucking my kids in bed and spending some quality time blogging with Fitbomb, I set off for my last night of work.