Low Carb Meat recipes (beef/pork/lamb/venison)

[BIWI]

These recipes are all copied and pasted from the original Low Carb Bootcamp recipe thread, which has got a bit too long and unwieldy.

I've credited the original poster (if there isn't one mentioned, then it's one of my recipes ), and I've also tidied things up a bit - typos, unclear instructions, etc.

Please feel free to add to this thread - but if you do, please make sure that you give the source of the recipe (if it's not one of yours).

Posted by @WillieWaggleDagger:

Slow Cooker Beef Curry

Adapted from this recipe

butter
800g/1lb 12oz beef braising steak, cut into 2.5cm/1in pieces
4 shallots, finely chopped
4 garlic cloves, finely chopped
2 chillies, finely chopped, plus extra to taste
2.5cm/1in piece fresh root ginger
4 tsp ground cumin
4 tsp ground coriander
2 tsp ground turmeric
1 x 400g/14oz can chopped tomatoes (+ 1x water from emptied can)
2 tsp garam masala
200g/7oz natural yoghurt (optional)
small handful fresh chopped coriander

Heat half of the butter in a frying pan and fry the beef pieces for 4-5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker.

Heat the remaining butter in a frying pan and fry the onions for five minutes, then add the garlic, chilli and ginger and fry for another 2-3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker.

Add the chopped tomatoes to the slow cooker, then fill one of the empty casn with water and add the water to the slow cooker.

Stir everything together, pressing down so that everything is covered in liquid and cook for 8-10 hours on low.

About 30 minutes before serving, reduce the curry on the hob if it is too liquidy. Then stir in the garam masala and yoghurt (if using) and season to taste with salt and a little more chilli, then stir in the coriander.

Mince and 'onions' (serves 4)

500g steak mince (look for a high fat mince)
4 large echalion shallots (400g in weight), sliced
1 Oxo cube
soy sauce
Worcestershire sauce
salt & black pepper
dried thyme and oregano
coconut oil

Dollop a generous spoonful of oil into a large pan, and then add the sliced shallots

Season with salt (only a little bit, as the Oxo and soy also add saltiness), freshly ground black pepper and thyme/oregano

Saute the shallots until they are starting to soften, and then add the mince

Break the mince up and stir until there is no pink left, then crumble in the Oxo cube and add enough water to cover the meat. Stir in a generous amount of Worcestershire and soy sauce - probably a tablespoon of each.

Turn the heat to the lowest, cover the pan with a lid, and then simmer for at least half an hour - the longer the better.

Take the lid off the pan and then cook until most of the liquid has been reduced away. You want some liquid left as this makes the dish nice and most.

This will come out to around 4g carbs per person.

Posted by @bulletwithbutterflywings:

Jamaican Oxtails

2lb oxtails
4 teaspoons mushed garlic
4 sprigs fresh thyme
1 spring onion sliced thinly
1 scotch bonnet pepper
Tbsp Allspice
1/2 tsp salt
1/2 tp pepper
Tbsp coconut oil (I used virgin for the flavour)
1 echalion shallot chopped
1 medium carrot chopped
2 tomatoes chopped
Handful of chopped green beans

Marinate the Oxtail in the garlic, thyme, spring onion, scotch bonnet, allspice, salt, pepper and coconut oil and sit for a couple of hours (overnight would probably be even better)
Brown the oxtails, then add the rest of the marinade to fry off a little.
Add carrot, shallot and tomatoes and fry for a minute or so.
Add enough water to almost cover and simmer for 3 hours.
Add green beans and cook for a further 5 minutes.

I think cauliflower rice would go really well but I just had a big bowlful on its own - this served 2 greedy people with a half portion left which I have just added water and some chili sauce to to make a spicy soup for breakfast.

Posted by @WillieWaggleDagger:

Cheesy leeks and ham bake

Delicious and only 5 ingredients!

8 small leeks, trimmed of green stalks to fit snugly in your baking dish
8 slices cooked ham
100g cheddar, grated
2 tbsp Dijon mustard
6 tbsp crème fraîche (full fat)

Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.

Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once

Above recipe was from BBC Good food

Posted by @trashcanjunkie:

Something to do with mince!

chop garlic and half a shallot, fresh chilli. Fry in butter and add turmeric and cumin (teaspoon ish each) and salt and plenty of pepper.

Leave to cool for a minute, then add to raw mince and mix it through, with a beaten egg or two. Add chopped fresh herbs (parsley, basil mint) and a dash of lemon/lime juice.

Shape the mince into patties - I find flatter ones better, a bit Macdonalds shaped iykwim - fry and leave to cool.

Wrap up individually with greaseproof paper or whatever an stick in the fridge.

This works with beef, pork or lamb mince. Our local halal does really cheap mutton mince and it's delicious.

Sausages and roasted veg

Brown sausages in a frying pan (low carb ones, obviously!) and throw them into a roasting dish.

Add to the dish any low carb veg that you happen to have:

shallots
cauliflower
leeks
courgettes
a couple of peppers (not quite so low carb but you don't need much - half a pepper per person?)
chuck in a handful of garlic cloves (you don't need to peel them

season with sea salt and black pepper and, if you like, some dried chilli flakes and then drizzle generously with olive oil

Roast for around 30-40 mins (stir it all around after about 15-20 mins) until everything is cooked/slightly charred.

Easy peasy!

Corned Beef Hash

serves 3-4

1 340g tin corned beef (avoid the light/low fat ones if you can), diced into cm chunks
100g shallots (about 3-4 echalion ones), sliced
500g celeriac (a small one) peeled and cut into chunks about 1cm square
3tbps Worcestershire sauce
1.5 tsps wholegrain mustard

lard/coconut oil for frying

In a bowl, mix the Worcestershire sauce and the mustard, and then add the corned beef. Stir it well and set aside

Boil the celeriac in salted water for about 10 minutes/until tender, then drain in a colander and let them steam dry for a couple of minutes

Heat some oil in a frying pan, and fry the shallots for a couple of minutes on a high heat, and then add the celeriac. Turn the heat down a little, and continue to fry until the shallots and celeriac are starting to brown. Season with salt/pepper

Add the corned beef, stir it all in and then fry for another 5 minutes, stirring well so that it doesn't stick to the pan

Serve with a fried egg or two.

Posted by @LittleMissDisorganised:

Taco bake
Adapted from Sten Sture Skaldeman's Low Carb High Fat Cookbook
Serves 2 very generously or 3-4 with other veg

500g beef mince
150g cream cheese
100ml crème fraiche
half sachet taco spice mix/ cajun spice mix (or your own blend)
2 large leeks
50-100g grated hard cheese

Mix together cream cheese and crème fraiche and spread over the base of an overproof dish.
Cook mince in a pan until browned, add taco mix and mix thoroughly to achieve even coating. Add mince to dish on top of cheese mix.
Slice leeks with a mandolin or very finely slice with a knife and scatter over the top of the dish. Cover this this with the grated cheese.

Bake at 225 for 15 minutes.

Posted by @ChesterDrawers:

Doner kebab

Old Slimming World recipe, but adapted to LC using high fat beef or lamb mince.

Ingredients:
1 teaspoon dried oregano
1/2 teaspoon dried Italian herbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
500g/1.1 lb lamb mince

Method:
Preheat oven to gas mark 4/180C/350F

In a large bowl, combine dried oregano, dried Italian herbs, garlic powder, onion powder, cayenne pepper, salt and black pepper.

Add the lamb mince and mix thoroughly for 2-3 minutes. Take out all of your aggression on the kebab mixture, punching and kneading until no air pockets remain and the kebab meat is extremely smooth.

Shape the seasoned mince into a loaf and place on a baking tray.

Bake in the middle shelf of the oven for 1 hour 20 minutes, turning the loaf half way through the cooking time to ensure even browning.

Once cooked, remove from the oven and cover with foil. Allow to rest for 10 minutes.

Slice the donor kebab as thinly as possible and serve with salad and sauces.

Posted by @WillieWaggleDagger:

this isn't really a recipe, but i happened to catch a random cooking programme hosted by james martin just now, where a chap cooked what is apparently the 'original' bubble and squeak recipe, which didn't have potatoes in. apparently bubble and squeak with potatoes came in during the war when meat was scarcer, but in georgian/victorian times it was a mixture of leftover cooked cabbage and roast beef

so it's shredded cooked cabbage refried in plenty of butter, add shredded roast beef and heat through, serve

yumsk

Posted by @DalmationStripe:

Leek carbonara

Fry leek, bacon and mushrooms in butter/olive oil.

Mix eggs, double cream, Parmesan and black pepper together and add to the leeks bacon and mushrooms, mix everything together until the sauce is cooked.

I had this last night. It was beautiful.

Posted by @CharlieSierra:

Gyoza Meatballs
from this blog

Ingredients:

Meatballs:
1/4 pound shitake mushrooms, stemmed and finely chopped
1/8 head cabbage, very thinly sliced (about 1 cup)
1 tablespoon coconut aminos or homemade substitute
1 pound ground pork
1/2 cup water chestnuts, minced
2 scallions, very thinly sliced (about 1/4 cup)
1 tablespoon chopped chives (dried or fresh)
1 teaspoon salt
1 teaspoon powdered ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons warm water
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda

Dipping sauce:
1/4 cup rice vinegar
1/4 cup coconut aminos or homemade substitute
1/2 teaspoon sesame oil
1/2 clove garlic, minced
1 scallion, very thinly sliced
1/2 teaspoon grated fresh ginger root
1/4 teaspoon crushed red pepper flakes

Should mention for those unfamiliar with Paleo, coconut aminos is a soy sauce substitute, so just use that.

Posted by @Gcalsgke:

Adobe Beef

1 beef brisket
2 dried smoked chipolte chillies
2 cloves garlic (smoked if you can get it)
1 can tomatoes
125mls red wine
1-2 tsp ground cumin
3-4 tsp smoked paprika
3-4 tsp dried oregano
salt and pepper

Start this recipe 24 hours before you want to eat it.

Remove the brisket from the packaging and sprinkle with ground cumin, smoked paprika and oregano all over. How much you need will depend on the size of the brisket.

In a tub place the dried chillies and garlic and the tin of tomatoes to re hydrate and infuse the tomato with lots of flavour.

Leave both in the fridge over night.

Seal the beef well in a frying pan and add the red wine.

Add a tsp of oregano and smoked paprika and the tomatoes.

Transfer to an oven proof casserole or the slow cooker and pour in enough boiling water to come half way up the beef.

In the slow cooker this will take all day on medium or 2.5-3 hours in the oven @180. Turn the beef occasionally if you can (don't worry about this in the slow cooker, just put a big spoonful of the tomato on top of the beef)

taste for seasoning and adjust if necessary

Before serving remove the beef and blitz the sauce with a stick blender. Slice the brisket and serve with a spoon full of sauce and rice for carb eaters and fried cabbage for the low carb brigade.

Posted by @Gcalgske:

Celeriac Bravas

1/2 celeriac (about 200g), in cubes approx 1 cm
1/2 chorizo ring (about 125g), in cubes approx 1 cm (best to use a ring rather than the slices, you want cubes for this)
2 spring onions snipped up finely
1/2 tsp smoked paprika
1/2 red chilli finely sliced
1 tbsp garlic oil
2-3 tbsp pre made tomato sauce (tinned tomatoes, reduced with some garlic and basil oil and blended. 1 400g tin makes approx 300g sauce)
50g mozzarella cheese to serve (don't bother with the expensive buffalo stuff here, you really just want the creamy coolness and melting texture)

Fry the chorizo in a dry pan until it releases it oils and is crusty brown on all sides. Remove to one side.

Into the pan put the garlic oil, bring up to temperature and add celeriac. Fry for 15-20 minutes or until golden brown.

At this stage add the chilli, paprika and chorizo back in. Warm the chorizo through for 1-2 minutes.

Add the sauce and stir through until hot.

Just before you serve mix the cheese through so it starts to melt.

Serve in a bowl with a spoon or in baby gem lettuce cups as finger food.

Posted by @lisbapalea:

Aubergine and beef shakshuka

Found this recipe in a Sainsburys mag which we are having tonight. I hope the chopped tomatoes don't cock things up too much - have used two cans and think the recipe will make 6 portions (have used double the quantity of beef):

aubergine and beef shakshuka

Ingredients
�1 aubergine, cut into 3cm chunks
�2 tbsp olive oil
�1 x 250g pack beef mince (I have used a 400g pack)
�1 onion, finely sliced
�2 garlic cloves, finely chopped
�1 tsp ground cinnamon
�1 tsp ground cumin
�� tsp smoked paprika
�� tsp crushed chillies
�2 x 400g tins chopped tomatoes
�1 tsp sugar (I have ommitted this)
�4 medium eggs

To serve:

�1 tbsp tahini paste
�1 tbsp natural yogurt
�a squeeze of lemon juice
�1 preserved lemon, pips discarded, finely chopped
�50g feta cheese, crumbled
�� x 28g pack flat-leaf parsley, leaves chopped
�a pinch of sumac
�toasted pitta breads (we're not having this, obviously!)

step by step
Preheat the oven to 200�C, fan 180�C, gas 6. Put the aubergine chunks into a roasting tin, drizzle with 1 tablespoon of oil and season. Roast in the oven for 30 minutes until tender and cooked through.

Meanwhile, heat a large, nonstick lidded frying pan, add the mince and cook over a high heat, stirring for 3-4 minutes until browned; transfer to a plate. Add the remaining oil and the onion to the pan; cook gently for 10 minutes, covered. Stir in the garlic, spices and chillies. Cook for 2 minutes, then return the beef to the pan, add the tomatoes, sugar and 200ml kettle-hot water. Stir well and bring to the boil.

Simmer, uncovered, for 20 minutes. Stir occasionally, then add the roasted aubergine and season well.

Using the back of a large spoon, make four wells in the sauce. Crack an egg into each one. Cover with a lid and cook gently for 6 minutes, then turn off the heat and leave covered for a further 2 minutes until the whites are set, but the yolks still runny. Alternatively, transfer the mixture to a preheated ovenproof dish, add the eggs and bake at 200�C, fan 180�C, gas 6, for 5-8 minutes or until the eggs are cooked to your liking.

Mix together the tahini, yogurt and lemon juice to taste; season. Add a teaspoon of cold water to make it 'drizzleable'.

Sprinkle the shakshuka with the preserved lemon, feta and parsley. Spoon on the tahini dressing; finish with a pinch of sumac.

Posted by @CrabbytheCrabster:

Crustless Bacon and Asparagus Quiche

8 large eggs
300 ml double cream
1/2 pack of garlic boursin
1/2 pack feta
handful grated gruyere
4 spring onions
4 rashers streaky bacon
5 spears asparagus
Crushed black peppercorns
Chopped herbs

Preheat oven to 180*C

Snip the bacon into little bits with scissors and lay them out in a frying pan with a bit of olive oil. Fry them until crispy, turning over when they're done on one side.
Put the eggs and cream in a bowl and beat with a fork.
Mash in the boursin so that it's distributed in the mixture. Crumble in the feta.
Chop the spring onions and add to the mixture.
Chop the asparagus fairly finely, leaving the heads of the spears longer. Add the chopped bits to the mix, reserving the heads.
Add the pepper and whatever herbs you like. I used dill today because I had some left over and thought it'd complement the feta.
Stir in the crispy bacon and olive oil from the pan.
Mix thoroughly and pour into a buttered flan dish. It's easier to put in the oven without spilling if you put it on a baking tray first.
Lay the asparagus heads on top in a vaguely arty way and sprinkle the gruyere all over.
Bake in the oven for about 40 mins until golden brown and the middle has stopped wobbling when you jiggle the dish. It will puff right up like a souffle, but goes down within a few minutes.

It's lovely hot but also very nice cold. I make one a week and have it for lunches with salad and mayo.

Posted by @dillite:

Here's something I made up the other day but it was very yummy so I thought I would share.

Pork Fillet in Creamy Sauce with Cauliflower and Swede Mash

Olive/coconut oil/ butter approx. 2Tbsp
Pork Fillet
3/4 Anchovies
1large tsp capers
2 shallots
2 cloves of garlic
300ml double cream
Chicken or vegetable stock 300ml
Cauliflower
Swede
Butter
Salt and pepper

Preheat oven to 180 Celsius

In a frying pan heat oil of choice, it should cover the bottom of the pan. Chuck in anchovies, capers, minced garlic, chopped shallots and cook them gently until translucent. Add pork and brown on all sides. Once browned add stock and cream. Mic and simmer for a minute gently. Plsce into the oven for approximately 30min.

Make mash- steam cauli and swede until soft, mash with butter salt and pepper.

Remove pork from the oven and get pork on a plate under foil. Blend the sauce until smooth in the blender. Serve with mash and some green veg.

Posted by @Cecyhall:

This is not a recipe, more of an idea (and sorry if it's been posted before but it's a big thread to cross check!)

Today I put some pepperoni slices each topped with a small handful mozzarella under the grill and it was so good, when you think of it the cheese and pepperoni are the only flavoury bits of a pepperoni pizza and I did not miss the dough at all!

Posted by @Gcalgske:

Smoky bacon 'pasta'

80g smoked bacon lardons
20g shallot
30g chopped cherry tomatoes
2 tbsp dry white wine
200g spiralised courgette
100ml good ham stock
2 tbsp double cream
20g grated Parmesan,
3-4 Basil leaves
half a dozen mange tout finely chopped.

Heat pan, brown lardons and shallot. Add in chopped tomato and cook for a couple minutes. Deglaze pan with wine. Add in the courgettie and ladle over stock. Allow to cook for a few minutes for the stock to evaporate a bit and courgettes soften. Add in cream, cheese, basil and peas. Stir through and serve. Super quick, yummy, light. Perfect for those "I really want pasta" nights.

Posted by @BettyBiggestBalls:

Big Ball Family cottage pie

the kids love this for some reason, more than a potato version (but I NEVER disclose that it’s cauliflower!) Quantity wise, this makes an absolute shit load and gives me quite a few portions to freeze.

2tsp oil
2lb minced beef
a few finely chopped shallots
2 garlic cloves crushed
thyme
1tbsp tomato puree
500ml beef stock
1.5 cauliflower heads worth of Cauli mash (boil florets until very soft and mash with lots of butter, salt and pepper)
4 tbsp parmesan
2 x egg yolks

-Brown meat in oil over high heat to get some colour on it (in batches)
-Turn heat right down and add puree, onions, garlic and thyme
-Fry up for a few minutes until onion is soft
-Add the beef stick and bubble away for at least half an hour. Add more stock if it gets too dry (but you don’t want a sloppy sauce either)
-Mix the mash with the yolks and cheese (the yolk sort of makes the crust more solid)
-When the mince is dry but glossy and well cooked pop the cauli mash over and then pop in the oven for twenty mins until golden and bubbly

Posted by @Gcalgske:

Sausage rolls

Make one batch fathead crust ( from here )

3 Debbie and Andrews sausages (or other low carb sausage of your choice) with skin removed.
Garlic and herbs to taste.
Grainy mustard.

I use a silicon mat so that dough doesn't stick. Make dough and wet you hands so you can push it out as big as possible. I tend to make a big rectangular piece - it's really stretchy, then cut it into four.

I brush a line of mustard along the middle of each piece. Mash the sausage in a bowl with garlic and herbs (I used a crushed garlic clove, a 1/2 tsp mustard and some parsley but use your own taste) until combined.

Shape into 4 log shapes and place one on the middle of each piece of dough. Fold over dough, seal with egg and bake for about 25-30 mins at 190deg until golden (I use a meat probe to check they are cooked through) lovely with home-made coleslaw.

A filling variation is beef steak, shallot and swede to make a pasty or spiced lamb, swede and a few chopped mange tout to make sort of samosas. Great for picnics.

Posted by @prettybird:

Pork belly and chorizo casserole
(served 4 just)

4 pork belly slices, chopped into bite sized pieces (400g? - the standard pack from Lidl)
100g chorizo, skinned and sliced
2 chopped onions
2 mashed garlic cloves
1 large chopped carrot
1 can plum tomatoes
Squish of tomato purée
1 teaspoon of caraway seeds
Salt and pepper
300ml water

Brown the pork belly pieces in a heavy based casserole. Add the onions and fry until softened. Add the carrots, garlic, caraway seeds and chorizo, some salt and fry until well acquainted. Add the can of tomatoes and water. Cover with a tight fitting lid and cook at 150C for 3 hours.

Very tasty.

Recipes I based this on also added butter beans or chick peas and had fennel seeds and suggested serving with nice fresh bread (I actually served fresh home made sour dough bread plus some rice to dh and ds and a friend) but I had it on its own (I meant to make some cauliflower rice but forgot) and it was lovely and filling.

Next time I'm going to make triple and then freeze half. Any left over from the first serving can be reheated for lunch.

Posted by @antimatter:

Variation of BIWI's Slow-Cooked Coconut Ginger Pork

Slow-Cooked Coconut Ginger Pork Belly

Ingredients:

2 pound pork belly cut into big cubes
1/2 teaspoon ground cumin
1/2 teaspoon of coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
1-inch piece of ginger, peeled and thinly sliced
4 cloves of garlic, finely chopped
1 big red onion, peeled and diced
1/2 can of coconut milk

Instructions:

Put all ingredients in the pot. Cover. Cook for 8 hours.

I took meat out and added some chopped shallots and 2 sliced courgette.
Cooked on the stove for another 15-20 min adding some water as it started drying.

It was delicious!

Posted by @ChesterDrawers:

Pork Scratchings

Remove the skin and layer of fat from a joint of pork and pat away any moisture with kitchen roll.

Score lines in skin with v sharp knife and coat in two tsps or thereabouts of white wine vinegar.

Sprinkle liberally with salt and leave in fridge to dry out, preferably overnight or if not, for at least a few hours.

Wipe dry again then cut into scratching sized strips, before adding seasoning of your choice.

Lay strips on a rack over a baking tray then put in the oven at 140c for an hour. The tray will fill with lots of oil, so be v careful when removing from the oven.

Turn oven up to 200c for about 20 mins, then remove and toss with any seasoning you fancy (I just used salt and pepper) before scoffing all to yourself in the kitchen serving.