Carnivore #25 : Quick-Sear Angus Sirloin Strips & Shabu Beef

Quick-Sear Angus Sirloin Strips
& Shabu Beef.

A tray of sirloin

and a tray of

 shabu-shabu beef.

Angus on the right.

Shabu on the left.



#1 : Heat the Pan.

Add ghee or tallow.

Heat pan till screaming hot.

#2 : Sear the Angus.

Lay the slices apart.

Sear for 20 seconds or so.

Flip over.

Leave to sear for a quick

10 seconds.

Remove to plate.

#3 : Sear the shabu beef.

Flip over.


Leave it be

for a few seconds

before giving it a

 quick stir-fry.

Enjoy a

high protein high fat

 meal in just a few minutes.


That red thing in the middle

 is Bryan's sambal.



Big grin.



 There are some sauces


 that are



 just



not



replaceable.




Shhhh ...




Look out for

 the Carnivore Police.



The Carnivore Lifestyle.

Carnivore #24 : Lamb Burger on Cloud Buns

Lamb Burger on Cloud Buns.


The 3 Steps.


1. The Buns.


2. The Patties.


3. The Sauce.

#1 : The Buns.


# Carnivore 9 : Cloud Buns

A tray of minced lamb.

5 egg yolks here.


Bryan is using

5 egg whites

for the Cloud Buns.

#2 : The Patties.


The mince is in

a mixing bowl.
 

Add one egg yolk.

The yolk helps to hold

 the mince together.

Add seasalt.


Add pepper.


Add paprika.

Mix and massage ...

the ingredients together.

Shape it into a neat block.

Divide into 2 portions.

Make 2 balls.

Flatten with a ...

burger press.

Almost there.

Use your hands to shape  ...

the irregular circles

 into nice and round

burger patties.

Heat some butter in the pan.

Make a small dent

in the middle of the patties

so they don't expand upwards.

Into the pan the patties go.

Leave it be

 for a minute or two.

Flip over.

The Cloud Buns

are awaiting patiently.

#3 : The Sauce.

Prepare a sieve to strain

 the pan drippings and fat juices.

Patty #1 is safely resting

 on the bun.

Followed by Patty #2.

Beat the remaining 4 yolks.


2 yolks would have been

 sufficient here.


I prefer not to keep

 the balance 2 overnight.


For this reason,

I'm gonna see tiny,

fine threads of yolks

that have not melted

into the sauce

 completely,

in the sauce later.

Slowly drizzle the

beaten yolks

into the hot cleanly-strained

pan drippings,

stirring at the same time.



Add seasalt.



Hello,  Hollandaise sauce.

The real deal.

Clean ingredients.


Bon appetite!



The Carnivore Lifestyle.

Carnivore #23 : Crock Pot Oxtail Collagen Soup

 

Crock Pot Oxtail Collagen Soup

Rich and flavourful.



The 3 Steps.



1. The Tendon.



2. The Oxtail.



3. The Crock Pot.

One tray of beef tendon

and two trays of oxtail.

#1. The Tendon.


Blanching the tendon.



Place the frozen tendon

in the rice cooker pot.



Add cool water.



Put to boil for

 10 minutes.

#2 : The Oxtail.


Meanwhile, rinse the oxtail. 

At 10 minutes.

Scum and impurities

are floating in the pot.

Drain the tendon.

Rinse the tendon.

Plonk them into the Crock Pot.

Put the oxtail in.


Pour filtered water till it covers

the pot contents.


Add seasalt.

Set on HIGH ...


and forget about it.



Check : 5 to 6 hours.

At 6.5 hours.


Add more seasalt

if required.

The meat is falling off the bone


 and the tendon is all jelly-like.


Looks really good.


Time to try it out.

I add a few shakes of

 spicy toasted sesame seeds.

Oh my goodness.



It's excellent.



The soup is

out-of-this-world

 amazing.



Meat is as tender

 as can be.



The tendon is almost

melting in the mouth.

3 hours later.


We have a second serving.


Bryan had turned off the pot

1.5 hours earlier.


So total cooking hours :


6.5 + 1.5 = 8 hours

The collagen is so good.

This is a really

high fat high protein

easy-to-prepare

Carnivore meal.

Incredibly delicious!


Abundant in collagen

and gelatine.


A very rich and

satiating broth.

The Carnivore Lifestyle.