A few weeks ago, I decided to start a weekly “Recipe Challenge” on my Facebook page. Basically, I asked my fans to recommend a favorite recipe… or just one that they are too afraid to try! As long as it was Paleo-friendly, and available either online or in one of the cookbooks I already own, I would commit to making the first recommendation!
This week I got a recommendation from Laura McGrath. She challenged me to make Puerto Rican Beef from Everyday Paleo. For some reason, I was not expecting it to taste as amazing as it did! We were actually pretty blown away by the amazing flavor. If this was a taste of Puerto Rico, then I REALLY need to visit there!
Take a look at the process… it was surprisingly easy!
You begin by browning 1 lb. of grass-fed ground beef in 3 TBS. of Olive Oil
While the beef is browning, chop 1/2 of each: red pepper, green pepper, yellow/orange pepper…
…and 1 white onion.
Once the beef is almost ready, add the peppers and onions.
I LOVE recipes that have you add several different spices. These are ones I don’t use regularly, so I was really excited to try a new combination.
Combine 1/2 tbsp ground cumin, 1 tsp ground coriander, 1/2 tbsp turmeric powder, 1 tbsp dried oregano, pinch of saffron threads (optional), and sea salt and black pepper to taste. Add to beef mixture.
Slice the tough stems off 1 bunch of kale.
Add to the beef mixture: kale and 1/2 cup of pimento-filled green olives (I did not have any on hand, so I omitted this ingredient).
Meanwhile, cook 3 peeled and cubed sweet potatoes in the pressure cooker for around 15 minutes. I set my cooker in the sink to help it cool off and release pressure more quickly.
I LOVE sweet potatoes. This was our last sweet potato dish before we start The 21-Day Sugar Detox (tomorrow).
Next, mash the potatoes with a potato masher, or with a hand mixer.
To plate, serve the beef/pepper mixture over mashed potatoes, and top with sliced avocado.
This recipe has a really unique sweet-ish flavor that really surprised my taste buds. I loved it.
So yummy! We will definitely be making this recipe again!
Thanks for the recommendation, Laura McGrath!
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