The Ancestral Table: Traditional Recipes for a Paleo Lifestyle by Russ Crandall Page A
Authors: Russ Crandall
Ads: Link
and Mayan chefs and consisted of beans served in a tomato sauce seasoned with chile peppers. Settlers in the 1800s added pieces of dried beef to the dish, and chili con carne was born. By the early 1900s, chili parlors had sprouted up in Texas and beyond.
To me, chili is best when it is versatile and evenly flavored. Adding chocolate and mayonnaise sound counterintuitive at first, but they give the dish a rich, smooth taste. This chili is relatively free of large chunks and goes well served over other foods, including rice, French fries, hot dogs, and hamburgers.
SERVES: 6 PREP TIME: 5 MINUTES COOKING TIME: 2 1/2 HOURS
1 TBSP. BUTTER
1 MEDIUM ONION, COARSELY CHOPPED
6 CLOVES GARLIC, MINCED
1 1/2 TBSP. GROUND CORIANDER
1 TBSP. GROUND CUMIN
1 TSP. SEA SALT
1 TSP. BLACK PEPPER
1 TSP. PAPRIKA
1 TSP. OREGANO
1 TSP. CAYENNE PEPPER
1 TSP. RED PEPPER FLAKES
2 BAY LEAVES
2 LBS. GROUND BEEF OR GAME MEAT (SUCH AS VENISON OR ELK)
1 (14.5 OZ.) CAN DICED TOMATOES
2 (14.5 OZ.) CANS PURÉED TOMATOES
8 OZ. SMOKED SAUSAGE (LINGUIÇA OR ANDOUILLE PREFERRED), CUT IN HALF LENGTHWISE AND SLICED INTO HALF-MOONS
2 TBSP. MAYONNAISE ( SEE HERE )
2 TBSP. UNSWEETENED COCOA POWDER
GRATED CHEDDAR CHEESE AND SOUR CREAM FOR SERVING (OPTIONAL)
1. In a stockpot, warm the butter on medium heat for 1 minute, then add the onion and sauté until aromatic, about 5 minutes. Add the garlic, spices, and bay leaves and sauté for another minute. Add the ground beef and simmer until browned, stirring frequently to break up chunks, about 6 minutes. Add the tomatoes, cover, and reduce the heat to low; simmer for 1 hour.
2. Near the end of the hour, brown the sausage slices in a separate pan on medium heat, about 3 minutes per side.
3. After 1 hour, add the browned sausage to the chili. Simmer, uncovered, for another hour. Stir in the mayonnaise and cocoa powder and simmer for another 10 minutes to allow the flavors to marry; add more salt, pepper, and cayenne pepper (or hot sauce) to taste. Top with cheddar cheese and sour cream if desired.
Barbecue Brisket
Brisket, the tough pectoral muscle of the cow, requires an extended cooking time. It is commonly used for slow cooking, as seen with corned beef and pot roasts. A whole brisket is often butchered into two pieces, the flat and the point. The flat cut is very lean and almost pure muscle, while the fattier point cut rests on top of the flat, with a layer of fat between them. Cooking with either the point cut or a whole brisket is preferred but not necessary. This recipe works with a whole brisket or either cut—the cooking time is the only element that changes.
SERVES: 10 PREP TIME: UP TO 1 HOUR COOKING TIME: UP TO 4 HOURS
6-8 LBS. BRISKET, EXCESS FAT TRIMMED TO 1/4" THICKNESS
1/3 CUP ALL-PURPOSE BEEF RUB ( SEE HERE )
HICKORY OR PECAN WOOD CHUNKS, OR A COMBINATION
1/2 CUP BEEF BROTH ( SEE HERE )
2 TSP. ONION POWDER
2 TSP. GARLIC POWDER
2 TSP. BLACK PEPPER
2 TBSP. BARBECUE SAUCE ( SEE HERE )
1. Rub the brisket with the beef rub, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 1 hour. Remove and discard the plastic wrap.
2. Prepare your grill for indirect smoking with hickory as your smoking wood ( see here ). Bring the smoker temperature to 300°F, then smoke the brisket, fatty side down and thick side facing the heat, at 275-325°F until it reaches an internal temperature of 165°F, about 2 hours. Wrap in heavy-duty aluminum foil with the beef broth, onion powder, garlic powder, and pepper. Return the brisket to the smoker and continue to cook until a toothpick can penetrate the meat without resistance and the internal temperature reaches 200-205°F, about 1 additional hour.
3. Remove the meat from the aluminum foil and place directly on the grill, reserving the liquid. Brush a thin layer of barbecue sauce on each side and allow it to caramelize under direct high heat, about 2 minutes per side. Let rest for 15 minutes before slicing against the grain.
4. As
To me, chili is best when it is versatile and evenly flavored. Adding chocolate and mayonnaise sound counterintuitive at first, but they give the dish a rich, smooth taste. This chili is relatively free of large chunks and goes well served over other foods, including rice, French fries, hot dogs, and hamburgers.
SERVES: 6 PREP TIME: 5 MINUTES COOKING TIME: 2 1/2 HOURS
1 TBSP. BUTTER
1 MEDIUM ONION, COARSELY CHOPPED
6 CLOVES GARLIC, MINCED
1 1/2 TBSP. GROUND CORIANDER
1 TBSP. GROUND CUMIN
1 TSP. SEA SALT
1 TSP. BLACK PEPPER
1 TSP. PAPRIKA
1 TSP. OREGANO
1 TSP. CAYENNE PEPPER
1 TSP. RED PEPPER FLAKES
2 BAY LEAVES
2 LBS. GROUND BEEF OR GAME MEAT (SUCH AS VENISON OR ELK)
1 (14.5 OZ.) CAN DICED TOMATOES
2 (14.5 OZ.) CANS PURÉED TOMATOES
8 OZ. SMOKED SAUSAGE (LINGUIÇA OR ANDOUILLE PREFERRED), CUT IN HALF LENGTHWISE AND SLICED INTO HALF-MOONS
2 TBSP. MAYONNAISE ( SEE HERE )
2 TBSP. UNSWEETENED COCOA POWDER
GRATED CHEDDAR CHEESE AND SOUR CREAM FOR SERVING (OPTIONAL)
1. In a stockpot, warm the butter on medium heat for 1 minute, then add the onion and sauté until aromatic, about 5 minutes. Add the garlic, spices, and bay leaves and sauté for another minute. Add the ground beef and simmer until browned, stirring frequently to break up chunks, about 6 minutes. Add the tomatoes, cover, and reduce the heat to low; simmer for 1 hour.
2. Near the end of the hour, brown the sausage slices in a separate pan on medium heat, about 3 minutes per side.
3. After 1 hour, add the browned sausage to the chili. Simmer, uncovered, for another hour. Stir in the mayonnaise and cocoa powder and simmer for another 10 minutes to allow the flavors to marry; add more salt, pepper, and cayenne pepper (or hot sauce) to taste. Top with cheddar cheese and sour cream if desired.
Barbecue Brisket
Brisket, the tough pectoral muscle of the cow, requires an extended cooking time. It is commonly used for slow cooking, as seen with corned beef and pot roasts. A whole brisket is often butchered into two pieces, the flat and the point. The flat cut is very lean and almost pure muscle, while the fattier point cut rests on top of the flat, with a layer of fat between them. Cooking with either the point cut or a whole brisket is preferred but not necessary. This recipe works with a whole brisket or either cut—the cooking time is the only element that changes.
SERVES: 10 PREP TIME: UP TO 1 HOUR COOKING TIME: UP TO 4 HOURS
6-8 LBS. BRISKET, EXCESS FAT TRIMMED TO 1/4" THICKNESS
1/3 CUP ALL-PURPOSE BEEF RUB ( SEE HERE )
HICKORY OR PECAN WOOD CHUNKS, OR A COMBINATION
1/2 CUP BEEF BROTH ( SEE HERE )
2 TSP. ONION POWDER
2 TSP. GARLIC POWDER
2 TSP. BLACK PEPPER
2 TBSP. BARBECUE SAUCE ( SEE HERE )
1. Rub the brisket with the beef rub, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 1 hour. Remove and discard the plastic wrap.
2. Prepare your grill for indirect smoking with hickory as your smoking wood ( see here ). Bring the smoker temperature to 300°F, then smoke the brisket, fatty side down and thick side facing the heat, at 275-325°F until it reaches an internal temperature of 165°F, about 2 hours. Wrap in heavy-duty aluminum foil with the beef broth, onion powder, garlic powder, and pepper. Return the brisket to the smoker and continue to cook until a toothpick can penetrate the meat without resistance and the internal temperature reaches 200-205°F, about 1 additional hour.
3. Remove the meat from the aluminum foil and place directly on the grill, reserving the liquid. Brush a thin layer of barbecue sauce on each side and allow it to caramelize under direct high heat, about 2 minutes per side. Let rest for 15 minutes before slicing against the grain.
4. As
Similar Books
