Balsamic Beef – Whole30/Paleo

Mark’s out of town and well, I went to Costco, again.

I have no idea what I was thinking … I wanted to pick up a few more boxes of the dishes, a few more boxes of hangers and some food … but not a lot.

And I didn’t really buy a lot but certainly MORE than one person needs for a week.

Part of that food was some top sirloin steaks or really, I’d call them mini-roasts as you know how Costco cuts their meats!  I wasn’t quite sure what I was going to do with some of it but the majority would most likely go to the freezer, cuz, you know, I don’t really have a freezer stash right now of meat …

Sunday rolls around, and I’m wondering if I am coming down with a cold? Is it the weather change coming? WHAT IS WRONG WITH ME? So I pop some Zicam and decide to make something for a little meal prep today … give my girlfriend a call and let her know I might be coming down with a cold but she is still more than welcome to come by if she’d like …

Balsamic Beef Finished.jpg

Technically, the hunks of beef I’m using are TOO good to make like this but I just don’t care. I’m looking forward to eating this for the next couple of days and some of the leftovers will be frozen for a surprise dinner down the road!

meal prep lunch - green beans and balsamic beef.jpg

LET’S COOK!

3 pounds or so of a hunk of beef. A roast or whatnot is generally the type of beef you want to use when you cook it low and slow

2 cups of chicken broth (I used 2 tsps Better Than Bouillon and 2 cups boiling water)

1/4 cup of balsamic vinegar (emptied out the bottle)

2 tbs coconut aminos (or if you prefer, you can use soy sauce, low sodium)

1 tsp fish sauce (optional but man, I SO recommend it! Red Boat is my preference)

Rosemary … fresh preferred but since this was a spur of the moment cooking session, I used dried and a lot of it

Ghee or avocado oil. Do not use butter or olive oil as you will need to heat at a VERY high heat

Lay your beef out on a tray and pat it dry with a piece of paper towel. Make sure to get both sides.

Heat up your large pan (I used a dutch oven cuz it’s going in the oven!) and add about 2 tbs of ghee or avocado oil

Generously salt and pepper both sides of the meat.  Turn on your stove fan/filter.  Add the beef to the pan and leave it be for about 7 minutes or so. Flip and leave alone again.

beef flip 1.jpg

Turn heat down and add all the rest of your seasonings. Take a tip from me, measure everything out in a large (4 cup) measuring glass so you can just pour it all in at once.

Balsamic Beef ready to bake.jpg

Put a lid on the pot, turn your oven to 300 degrees. Put pan in oven, set timer for 3 1/2 to 4 hours and go do your thing for a while.

Balsamic Beef cooked.jpg

When done, remove pot from oven and let sit for 20 minutes or so. Grab a pair of tongs and pull the beef out of the pot to a tray. Go ahead, snag a little piece to taste.

It’s SPOT ON, isn’t it? ENJOY! I served mine up with some green beans but I’m thinking some mashed potatoes with a little bit of those pan drippings would be awesome!

#Beef  #Whole30  #Paleo  #OvenRoasting

Looking forward to sharing with some of these GREAT Parties … go check them out!

 Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Author: The Mark & Jan Show

Hi! We are Mark and Jan. Highschool Sweethearts living in Paradise and fast forwarding to our retirement days! We have 2 kids, both young adults now, a grandbaby that was born on 12/29/18 (3 weeks sooner than anticipated!) and we have 2 cats ... more than enough!

4 thoughts on “Balsamic Beef – Whole30/Paleo”

  1. This looks delish and for one coming down with “something” a perfect meal. Get well soon. Thank you for joining our celebrate your story link party.
    Kari @ Me and My Captain

  2. Your Balsamic Beef looks delicious, this will have a great flavor! Hope you are having a great week and staying warm. Thanks so much for sharing with us at Full Plate Thursday and come back soon!
    Miz Helen

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