I woke up phlegmy and congested so I skipped out on the women’s class at CrossFit Palo Alto this morning. Instead, I simmered a batch of Pressure Cooker Beef Stock with a huge grass fed beef shank…
…leeks, carrots, onions…
…water, and Red Boat fish sauce.
While I waited for the broth to cook, I transformed sous vide chicken breast, diced apples, and homemade mayonnaise into Madras Chicken Salad and tucked it in a Pure Wrap.
Since I was still putzing around the kitchen monitoring the pressure cooker, I blended up a couple of bags of shredded coconut to make Homemade Coconut Butter flavored with my sister’s homemade vanilla extract.
Lil-O manned the food processor in between attempts to spell out “queef.”
When the pressure cooker broth was finished, I strained the broth and shredded the shank meat.
When we came home after running errands in the afternoon, I found my “Paleo Special” package from Brandon Natural Beef delivered on the doorstep. The “Paleo Special” includes a chuck roast, short ribs, oxtails, and shanks – some of my favorite cuts for braising and slow cooking. Plus, I got a nice surpise: They threw in several HUMONGOUS racks of meaty back ribs gratis. Yippee!
At dinnertime, I made a big pot of Welsh Beef Soup with the homemade broth from the morning…
…and a simple frittata with leftover cauliflower greens.
We’re having some pally pals over for barbacoa lettuce tacos tomorrow night so I threw the ingredients into the slow cooker right after dinner. I found this recipe on thekitchn and followed it to the T. I couldn’t find a Paleo-friendly can of chipotle peppers in adobo sauce (all have sugar, seed oils, and/or wheat) but since I’m not on the Whole30 I ain’t gonna sweat it.
I tossed the marinade ingredients into the Vitamix…
…blitzed it up…
…plopped in a large grass fed brisket…
…added some chicken broth…
…tossed on a few bay leaves…
…and set the slow cooker to do its thing while I slept.
The house is gonna smell fantastic in the morning!
