If you’re a paleo foodie but find yourself bored at the mention of soup, rolling your eyes at the mention cauliflower cooked every way imaginable and gagging at the thought of casseroles, it might be time to mix things up a bit. Probably before summer comes along and you discover just how bad the paleo cookie dough and pancakes you’ve been surviving on is for your waistline.
Even if you’re not on the paleo diet – just a meat lover looking to add some spice to your cold wintery nights, our friend Shan at
My Food Religion has shared three Asian-inspired recipes that’ll have you thinking going paleo is a no grainer.
Massaman beef cheeks
- 6 beef cheeks
- 500ml coconut cream
- 500ml chicken stock or bone broth
- 3 heaped tbsp massaman curry paste
- 
2 tsp cinnamon
- 
Coriander, to serve
- 1 large sweet potato, cut into large chunks (optional)
Put all the liquids and paste into a slow cooker. Mix well. Add the beef cheeks and sweet potato. Turn it on low, let the magic happen for 6-8hrs. Use a fork to shred the beef cheeks. Serve on top of a nice big pile of cauliflower rice or cauliflower mash and sprinkle with fresh coriander.
Asian style brisket
- 1/2 cup coconut aminos (or tamari/soy sauce)
- 1 tbs honey
- 1 tsp fresh grated ginger
- Juice 1 lime and zest
- 1/2 red chilli, finely chopped (optional)
- 500g beef brisket
- Salt and pepper
In a bowl mix the aminos, ginger, lime, honey, salt, pepper and chilli until combined. Pop the brisket in and give it a good coating then cover and put in the fridge to marinate for a few hours or overnight (if you can think that far ahead). When you are ready to cook, crank your oven up as high as it will go for 15mins. While it’s heating, put the brisket in an ovenproof dish, pour the marinade over the top and cover with foil. Pop it in the oven for 15mins in the high heat before turning the heat down to 120C. Let that baby cook away for 4hrs then uncover, crank that heat to 200C for 20 mins to get a nice crust on the outside. Shred it up and enjoy with some stir-fried Asian greens.
Lamb shanks
- 1 cup red wine
- 
2 tins chopped tomatoes
- 1 litre stock or bone broth
- 1 tbs apple cider vinegar
- Salt and pepper
- 1 onion, finely diced
- 
3 cloves garlic, crushed
- Few sprigs rosemary
- 
2-3 tbsp turmeric
- 
4 lamb shanks
- 1 tbs coconut oil for cooking
Pop the turmeric in a bowl. Coat the shanks in the turmeric. Heat the oil in a frypan, add garlic, onion and any turmeric left from coating the shanks and cook until the onion is translucent. Transfer this from pan into a slow cooker. Pop the same pan back on the heat and seal the shanks on all sides then pop them in the slow cooker too. Add all remaining ingredients to the slow cooker. Turn it on. Go do your thing for about 5-7hrs. Serve with a cauliflower and zucchini mash or cauliflower rice.
Have you got it in your bones to be a paleo savvy cook?
