Meat Recipes
Saucy Savory Meatballs
  • 2 28-oz. cans tomato sauce, preferably organic
  • 1½-2 tbsp. garlic powder
  • 1 tbsp. dried basil
  • 2-2½ lbs. ground meat
  • 1 tbsp. onion powder
  • 2 eggs

Heat the combined tomato sauce, garlic powder and basil in a pot. Meanwhile, in a separate bowl, combine remaining ingredients and shape into meatballs. Add meatballs to sauce, bring to a boil, and simmer for 1½ hours.

Buffalo BBQ sauce
  • 1 (15-ounce) can Tomato Sauce 1/2 cup Balsamic Vinegar
  • 2 tablespoons coconut aminos
  • 1 tablespoon Apple Cider Vinegar
  • 2 teaspoons Dijon Mustard
  • 1 and 1/2 tablespoons Honey
  • 1 and 1/2 teaspoons Sea Salt
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon coarse black pepper
  • 1/2 teaspoon Paprika

Combine all ingredients in a small saucepan. Bring to a boil and then lower flame. Stir occasionally and cook until the sauce thickens.

This sauce is great on anything grilled. My personal favorites include drummets, chicken cutlets, boneless dark chicken, ribs and flanken.

Grain and Egg Free Burgers
  • 2 lb ground meat or half white and half dark chicken if you prefer.
  • 1 large onion diced
  • 2 gloves garlic
  • 1/2 cup grain free bread crumbs *
  • 1/2 tsp sea salt

Sauté onions until golden. Add crushed garlic and sauté additional 3 minutes.
Set aside to cool.

Mix ground meat with “bread crumbs” and spices. Add sautéd onions and garlic and mix by hand. For mini burgers take 2 tbsp of ground meat and form into small round patties. For larger burgers take 3-5 tbsp (depending on preferred side) and shape into large round patties (do not flatten, just lightly pat on top and bottom to create more of an oval shape). Note: Burgers will come out best when grilled outdoors. Alternatively, use an indoor grill pan kr bake in a oven preheated to 375° F on a metal baking sheet lined with parchment paper. Bake burgers on one side until browned on the under side then flip and bake until the second side has browned.

**Grain free basic “bread” crumbs

  • 1 c Rorie's grain free flour
  • 1/2 tsp granulated onion
  • 1/2 tsp granulated garlic
  • 1 tsp salt
  • 1/2 tbsp parsley
  • 1 tsp sweet paprika
  • 1/4/ -1/2 tsp turmeric
  • 1/4 tsp Pepper

    • Use this “breading” to make schnitzel, bread fish, breaded veggies or in any recipe that calls for bread crumbs.

      Note: To make this into a delicious macro meal, start with a grilled slice of sweet potato or a Portobello mushroom, top with guacamole or any full n free dip of choice, layer with a burger and lettuce and tomato – yum!!

Rosemary London Broil
  • 1 tbsp. olive or avocado oil
  • 2 tbsp. coconut aminos
  • 1 tsp. garlic salt
  • ½ tsp. pepper
  • 2 tsp. dried rosemary
  • London broil

Combine oil and spices in a small bowl to form a paste. Rub paste into London broil and allow to marinate for a few hours. Set oven to broil and place seasoned meat on a pan on the second rack below the broiler. Broil on one side for about 8 minutes, then remove, flip over, and broil on the second side for another 5-6 minutes. Alternatively, grill the London broil on an outdoor grill.

Slow Cooker Beef Stew – Aka Grain Free Cholent
  • 1 large onion sautéed in avocado oil
  • 2 large yams peeled and chunked
  • 2 large Japanese sweet potatoes (or 3-4 gold potatoes) peeled and chunked
  • 1 24 oz. bag cauliflower florets (mini pieces are better)
  • 2-3 pieces of flanken with or without the bone or for a leaner version 2 pieces of strip steak
  • 2 teaspoons sea salt
  • 2 teaspoons garlic salt
  • 1 tsp. black pepper
  • 2 tsp. paprika
  • ½ teaspoon turmeric (optional)
  • 1 box Imagine chicken soup broth or vegetable broth

Sauté the onion in avocado oil on a low flame until soft and golden. Place one bag of cauliflower in your crockpot. Add sautéed onions, yams, sweet potatoes. Place the meat on top. Season with spices and add broth. Liquid should come an inch or so below the meat. Cook on low setting. Before Shabbos add ½ cup water.

Grain Free Kishka
  • 1 carrot
  • 1 stalk celery (peeled is best)
  • 1 medium onion
  • 1 medium Yukon gold potato or half a Japanese sweet potato peeled.
  • 1/4 cup olive oil
  • 2 cups grain free flour
  • 2.5 tsp sea salt
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1 tsp dried parsley flakes
  • 1 tsp turmeric (optional)

In a bowl of a food processor fitted with an S blade pulse all vegetables until chopped and blended. Alternatively you can use a hand grater. Season the grain free flour with the spices and mix well to combine. Add the oil to the veggies then add the seasoned flour and mix well with a fork, then by hand to form into a ball. Either shape into one loaf or divide into two separate smaller loaves. Place each loaf toward the top of parchment paper. Roll up tightly and twist both ends to ensure that the loaf stays closed. Place the Kishka seam up at the top of your crockpot and cook on low for 16 to 24 hour.

Raw kishaka can be frozen and added to cholent from the freezer.

Gluten free cholent ( but no one would ever know! )
  • 8 ounces cholent bean mix ( no barley blend)
3/4 cup short-grain brown rice

  • 6 Yukon Gold potatoes
2–3 strips flanken

  • 1 large onion, diced, sautéed oil

  • 1 tablespoon Sea Salt
  • 1/2 tablespoon garlic salt

  • 1 teaspoon black pepper

  • 1 heaping tablespoon paprika

  • water, to cover

Saute onion in oil all. Add beans, rice, potatoes and sautéed onions to a slow cooker or crock pot. Season well and mix. Add boned flanken on top and cover with water. Leave on low for 22-26 hours.

 Add 1/4-1/2 a cup water before Shabbos depending on what time you put up cholent. This can be made as a stew during the week. Cook on high for 12 hours.

Apple Butter Brick roast
  • 5-6 pound prime brick roast
  • Marinade
  • 1-2 Tbsp. olive oil
  • 1 tsp. sea salt
  • 1 tsp. garlic
  • 1 tsp. pepper
  • 1 tsp. paprika, optional
  • Sauce
  • ¼ cup apple butter
  • 2 Tbsp. coconut aminos
  • 2 Tbsp. orange juice
  • 3-4 frozen garlic cubes, defrosted
  • 1 tsp. coarse ground black pepper
  • 1 tsp. dried parsley

Combine marinade ingredients. Rub into both sides of the meat and marinate overnight.
Combine sauce ingredients. Thinly slice 1 large onion or 3 shallots and arrange in a large baking pan. Place meat on top. Pour sauce on top of the seasoned meat. Cover and bake at 350°F for 2 hours, then uncover and bake an additional 30 minutes. Allow to cool completely before slicing.

Pulled Sticky Date Brisket in Pan Juices
  • 4 lb. second cut brisket
  • 2 tsp. sea salt, divided
  • 1 tsp. black pepper
  • 3 tbsp. olive oil, divided
  • 3 onions, thinly sliced
  • 8 cloves garlic, crushed (optional)
  • ½ cup silan (date syrup)
  • ½ cup red wine
  • 1 cup chicken broth

Preheat oven to 325°F. Season the brisket with 1 teaspoon salt and pepper. Drizzle with 2 tablespoons olive oil, then massage seasoning into the meat.

Preheat a Dutch oven or large skillet until piping hot. Sear the meat on both sides for about 2 minutes or until a golden crust forms. Remove the meat and add the onions with an additional tablespoon olive oil and 1 teaspoon salt. Flash-sauté onions while scraping up any meaty bits from the bottom of the pan.

Once the onions are translucent, add garlic and cook about 1 minute, just until fragrant. If you are not using a Dutch oven, transfer the meat and onions to an oven-proof roaster or aluminum pan.

In separate bowl, whisk together the wine, silan and chicken broth. Pour over the meat and cover tightly. Bake for 7-8 hours or until it can be pierced with a fork with no resistance. Remove from oven. While the roast is still hot, pull the meat with two forks. Gently mix pulled meat with onions and pan juices.

Sweet n Sour French Roast
  • 4 lbs French Roast
  • Garlic powder
  • Onion powder
  • Paprika
  • Salt and pepper
  • 1-2 Tbsp. avocado or coconut oil
  • 1 small onion
  • ¼ cup Fiordifrutta cranberry spread
  • 2 Tbsp. coconut aminos
  • 2 Tbsp. dry red wine
  • 2 Tbsp. orange juice
  • 1 tsp. garlic salt
  • ½ tsp. pepper

Season roast with garlic powder, onion powder, paprika, salt and pepper and allow to marinate for 12 hours. Heat avocado or coconut oil. Sauté onion until translucent, then combine with remaining ingredients. Pour the sauce over the roast, cover tightly and bake at 350°F for 30 minutes per pound. Uncover for the last 35 minutes. Allow to cool completely before slicing. Rewarm before serving.

Delicious Delmonico roast
  • 1 large 3-4 lb delmonico or Second cut brisket
  • 1 T kosher salt divided
  • 1 tsp black pepper
  • 1 tsp Garlic powder
  • 1-2 T paprika
  • 1/2-1 tsp dried thyme
  • 2 T tomato paste
  • 1 large carrot
  • 1 large celery
  • 1-2 onions
  • 6 garlic cloves (Or frozen cubes)
  • 1/2 C-3/4 C dry red wine

Preheat oven to 350. Season Brisket with 1/2 tbsp salt and 1 tsp of pepper. Rub the spices and tomato paste in and set aside in a 9x13 tin or larger one if your meat is bigger. Chop the onions and sauté then add sliced garlic and cubed vegetables and sauté together. Place the veggies on the side of the brisket. Pour the wine over the meat and around the sides, as well. Sprinkle on 1/2 tbsp salt, 1/2 tbsp of paprika and the thyme. Cover the meat tightly with foil. Bake at 350 for 2 hours. If serving right away, uncover the meat, baste and continue to baste and continue to brown for 15 minutes.

Herb-Crusted Standing Rib Roast
  • 6-8 lb rib roast with at least 3 bones attached
  • Spice Rub:
  • 2 tablespoons olive oil
  • 4 cubes frozen garlic, thawed
  • 1 teaspoon paprika
  • 2 teaspoons dried rosemary
  • 1 teaspoon pepper
  • 1 teaspoon sea salt

  • Combine all ingredients for spice rub and rub on all sides of meat. Let roast marinate overnight in the fridge.

    Preheat oven to 350 F and reposition racks to fit the meat, if needed. Bake uncovered 20 minutes per pound of meat. Let rest 10-15 minutes before serving.

    Note: this recipe can be prepared and put into the oven right before yom tov so it can be ready when the meal starts. If you want to make this roast in advance, take it out about 20 minutes early, and then return it to the oven to finish cooking prior to serving it.

Stuffed Cabbage
  • 10 whole cabbage leaves washed and checked (if frozen, allow to defrost the night before)
  • 1 lb. Ground beef
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • Sauce ingredients-
  • 3 15 ounce cans tomato sauce
  • 1 tablespoon avacodo or olive oil
  • 1 sweet onion diced very small
  • 1 apple diced small or shredded
  • Juice of 1 lemon
  • 1/4 cup apple butter (aka apple spread)
  • 1/4 cup pure apricot jam
  • 3 tablespoons coconut aminos (or tamari sauce or soy sauce)
  • 10 medjooled dates putted and diced
  • 12 dried apricots diced
  • 1/2 cup golden or regular raisins

Directions: Heat the oil over medium heat and saute the onion for a few minutes until translucent. Add the rest of the sauce ingredients and bring to a low boil. Mix the ground beef with the egg and spices until just combined. Lay out a your cabbage leaf and spoon about 2 tablespoons worth of meat onto the bottom end of the leaf. Fold the 2 sized into the center and then roll up the leaf. Gentle place into the sauce one at a time. Cook on simmer for 3 hours or until the cabbage is completely softened.

If the rolls unravel while cooking just reroll once they are cooked through.

Crock pot goulash
  • 4 potatoes of your choice- (I use 1 large Japanese sweet potato, 1 yam and 2 Yukon gold potatoes)

  • 1 and 1/2 tablespoons Paprika
  • 1 tablespoon Sea Salt
  • 1/2 teaspoon pepper

  • 2 onions, finely diced
2 fresh minced or Frozen Garlic cubes
  • 1-2 tablespoons oil

  • 2 pounds beef stew chunks

  • 1 and 1/2 cup water or half water half chicken soup broth

Heat a frying pan and sauté onions in oil until soft and opaque.
Add garlic cubes and cook for about a minute until just fragrant.
In your crockpot combine the onions and garlic with potatoes, paprika, salt and pepper.
Add the beef stew and water or broth.
Cook on high for eight hours or low for 20 hours.

Alternatively you can make this dish in a pot and cook on low for five to six hours. You may need a little more liquid if making this goulash in a pot. The taste and texture is richer in a pot on the stove.