Sometimes an offer comes along that you can’t refuse. Recently we were contacted by Bos Creek, who are not a front for the Corleone Family, and offered us the opportunity to create a box of our recommended packages of pastured meats to sell on their website. Being passionate about sustainably, humanely raised meat and the opportunity to share some (perhaps) lesser known cuts that we LOVE and personally eat regularly with you all!
We sat down as a family and talked about our favorite recipes (found among the over-five-hundred between the blog and our books Eat Like a Dinosaur, Beyond Bacon, and Real Life Paleo). We selected items for our box based on what we genuinely use week in and week out. We not only thought through the nutrient density component, but the affordability piece as well, as those are elements that we are always thinking through when planning our own meals.
Why meat from Bos Creek? Simple, they offer humanely-raised, pastured and grass-feed beef, pork and chicken. They have some of the freshest meat available, and are unique in that they offer a “subscription service,” meaning if you choose, you can set up to have a monthly box of meat delivered right to your door! One less thing to worry about when life gets busy.
Below is a look at our Paleo Parents Bos Creek Box, complete with the recipes we recommend for each cut of meat included in the package. Note the last recipe is one of Stacy’s favorite recipes of all time, AN EXCLUSIVE RECIPE SHARE of our autoimmune-friendly JUICY POT ROAST from REAL LIFE PALEO!
What does the Paleo Parents Box at Bos Creek include?
Ground Beef (3- 16oz packages)
Ground beef is one of the most cost effective and nutrient-rich foods available. With high amounts of healthy Omega-3 fatty acids and tons of micro-nutrients, we serve this on our table at least several times a week. Although most fans are familiar with our infamous Meatloaf recipe, we have two others served very often at our dinner table. Our children squeal with delight when Matt makes 50/50 Bacon Burgers that’s 50% ground beef and 50% ground bacon – even without a bun, these are always a huge hit! And, if you’re pressed for time (who isn’t?!), then our Quick Dinner Meatball Salad is a perfect option in a pinch – delivering on a hefty serving of vegetables, this fun salad gets flavors reminiscent of pizza with tomatoes, black olives and basil. Of course, meatballs are a great option to serve any time – and in Real Life Paleo we offer 3 additional versions!
- 1 lb ground
- 1 egg
- dried oregano
- salt and pepper
- canned diced tomatoes
- black olives
- fresh basil
- Matt whipped this together one night on short notice, and here's how he did it:
- "I threw a pound of ground beef with an egg, salt and pepper, and dried oregano together and made some meatballs (fried them in a pan with a little lard or other fat). Then I added canned diced tomatoes, black olives, lettuce and basil. The more basil, the better. Top this with a balsamic vinaigrette and you have something quick, and delicious!
- You can adjust the amount of salad ingredients to how many mouths your feeding, or to your level of hunger.
Liver (1- 16oz package)
I know, I know. You’re probably already hoarding several packages of frozen liver in the bottom of your freezer somewhere because you keep buying it with the hope of consumption… only to hide it in a dark corner out of fear. But, we promise that we’ll help you tackle that fear and reap the rewards in your health! With somewhere around 100x more nutrients than most muscle meat cuts, one liver goes SUCH a long way for your health it’s worth figuring how to at least occasionally incorporate organ meat into your diet. That’s why we recommend recipes that have worked based on reader feedback with picky eaters! Our Spaghetti Squash with Meat & Offal Sauce uses the natural sweet acid of tomatoes and a mixture of other muscle meets to transform the unique taste and texture into something no one will even notice. We personally recommend getting a meat grinder (we use this one) and making your own mixture of beef liver with the other ground beef you will receive in the box!
- 1 medium spaghetti squash
- 1 lb ground round or ground lamb
- 1 beef liver
- 2 tsp salt
- 1 tsp black pepper
- 4-8 basil leaves, chiffonade
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 Tbsp tomato paste
- 1 Tbsp apple cider or juice
- 2 cans of diced tomatoes, drained and pureed
- The easiest way to cook the spaghetti squash is to slice in half and cook each for 6 – 10 minutes cut side down in the microwave.
- Have little hands scrape or scoop out the “noodles”. If the “noodles” do not easy flop out, plump and soft, put it back for another minute or two.
- Grind, puree or finely chop the liver.
- Combine and mix the meats with the herbs and spices, salt and pepper; then brown meat mixture (or roll into meat balls and bake in the oven for 15 minutes at 350 degrees F.
- Add remaining ingredients and simmer for 20 minutes, letting little hands stir occasionally and adding additional juice if necessary to remove tomato bitterness.
- Pour sauce over “noodles” and serve warm.
Short Ribs (2-16oz packages)
After writing Beyond Bacon we were frequently asked what our favorite recipe was, and these Asian Short Ribs were always at the top of our list. A highly underutilized and unappreciated cut, they are tender and can be cooked quicker than pork spare ribs. The sauce on this is so full and rich in flavor, it’s perfect inside on the stove or outside on the grill.
- 3/4 cup Pork Stock
- 1/4 cup coconut aminos or wheat-free tamari
- 2 tsp ginger, fresh or ground (fresh preferred)
- 2 tsp sesame oil
- 2 tsp fish sauce (Red Boat Brand recommended)
- 3 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 1 dried chili (red chili or chili de arbor preferred), seeds removed and diced
- 1/4 cup honey
- 1/4 tsp white pepper
- 3 pounds pork short ribs
- 1/2 cup coconut aminos or wheat-free tamari
- 1/2 cup blackstrap molasses
- 1/3 cup tahini
- 1 tsp fish sauce (Red Boat Brand recommended)
- In a small sauce pan, whisk together the Pork Stock, coconut aminos, ginger, sesame oil, fish sauce, garlic, apple cider vinegar, chili, honey, and white pepper for the marinade.
- Warm the marinade on the stovetop for a few minutes to activate and combine the flavors. Remove the marinade from the heat, and let it cool for at least 10 minutes.
- Place the short ribs in a large airtight container, and pour the cooled marinade over the ribs until they are covered. Refrigerate for at least 8 hours (overnight is best).
- When you're ready to cook the ribs, first prepare the sauce by whisking the coconut aminos, molasses, tahini, and fish sauce together. It's fine if the sauce is slightly chunky; the ingredients will melt together as the ribs cook. Set aside a portion of the sauce to serve with the ribs.
- Remove the ribs from the marinade, and place them on a plate, letting the excess liquid drip off before spreading the sauce on each rib with a pastry brush. Make sure all sides are coated thickly and evenly.
- Grill the meat over medium-high heat for about 8 minutes on each side, brushing the sauce on it again after turning it and after removing it from the grill. Leave the grill open to watch and prevent flare-ups. Short ribs don't need to cook long, as they are a relatively tender cut, and the acidic marinade will help to tenderize the meat before it's cooked. Make sure the ribs are cooked through to about 155 degrees F on the grill, however.
- Once cooked through, remove the ribs from the heat, cover them for about 10 minutes to let them rest and finish cooking to 160 degrees F internally. Serve the ribs with the remaining sauce.
Chicken Leg Quarters (2- 160z packages)
Alright, we need to have a heart-to-heart here about chicken. We happen to rank chicken last among the proteins we serve on our table – it’s high in Omega 6 (even pastured chicken has more inflammatory Omega 6 fats than grainfed beef!), it’s expensive (when raised right) and for our family of 5 one chicken is rarely enough. But, that’s not to say we don’t eat this high protein food in rotation! And when we do, we make it spectacular. Our favorite is just roasted chicken legs because they’re quick and easy and who doesn’t love crispy skin… you can also find a recipe for Citrus Sage Chicken in Real Life Paleo that people are raving about (including Stacy). But, the knock-your-socks-off way to cook chicken is our recipe for Smoked Chicken!
- 4 lbs. whole chicken
- 1 Tbsp salt
- 1/2 Tbsp rosemary
- 1 tsp thyme
- 1 tsp dried lemon zest
- 1/2 tsp crushed red pepper
- 1/8 tsp black pepper
- Cut chicken in half along the breast bone and spine. Sharp kitchen scissors and a cleaver work best for this.
- In a small bowl, combine remaining ingredients into a rub.
- Rub in spice mixture on the skin by hand.
- Place chicken cut side down on the middle rack of your Smoke Vault.
- Smoke for two hours at 300 degrees. To serve, let rest at least 15 minutes to ensure juice remains in chicken. Then, chop in half again into quarters. Serve with your favorite sauce.
This is one of the blog’s all-time most popular recipes. It helped put us “on the map” for Paleo food bloggers and of course led to our fame as the Prince and Princess of Pork with writing Beyond Bacon. So, please trust us when we say that this classic combination is a fantastic way to enjoy one of life’s most amazing gifts: pastured pork! We’ve taken apples, PLUS bacon and flavorful spices and loaded them into these gorgeous Stuffed Pork Chops. Because it seems complicated and fancy (but it’s not), this is a great dish to serve to guests, as they’ll think you spent the whole day in the kitchen (but you won’t)!
- 6- 1-inch thick pork chops
- 2 Tbsp lard
- 2 medium baking apples (Gala and York are our favorites), peeled, cored and diced
- 10 strips of bacon, diced
- 1 red onion, diced
- 2 cloves garlic, minced
- 4 fresh sage leaves, finely chopped
- 1/4 tsp paprika
- 1 Tbsp lemon juice
- 1 Tbsp salt
- 1/2 tsp pepper
- Use a 4-6 inch knife and pierce the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5 inches long and 3 inches wide (70% of the chop).
- In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat
- Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes.
- Add garlic, sage, paprika and lemon juice and toss for 2 minutes, then remove stuffing from heat, transfer to bowl and set-aside.
- Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling (about half of the stuffing will be leftover).
- Place pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat.
- Transfer pan/dutch oven to 350 degree F oven and bake uncovered for 35 minutes.
- To serve, warm remaining stuffing and spoon on top of each chop
Chuck Roast (1- 32oz packages)
And last but not least, the humble chuck roast. When we were putting this package together this was the first cut on our list, and then we were shocked to realize we didn’t have a recipe for one on the blog. The tougher cuts of meat take more time to cook, but their flavor and texture develops over time – into something buttery and near-life-changing when made correctly. And bonus: chuck roast is not only affordable, but because the braised cooking technique has it cooking with broth and vegetables for yours you’ll get a huge punch of nutrients that’s easily digestible! So we’re happy to share a sneak peek recipe from Real Life Paleo for you to complete our Bos Creek Box. Our Juicy Pot Roast recipe is an absolute comfort dish that will turn that big ol’ hunk of meat into a tender, melt in your mouth, and yes… juicy! pot roast. We highly recommend serving this over the cauli-mash in Beyond Bacon, made with Vitamin-D rich lard for the absolute cherry on this meat sundae.
- 1- 3-4 pound beef chuck roast
- 2 Tbsp lard or fat of choice
- 5 carrots, peeled and cut into 3-inch chunks
- 1/2 medium butternut squash (about 3/4 lb) peeled and cut into 3-inch chunks
- 4 turnips, peeled and cut into 3-inch chunks
- 1 large yellow onion, sliced
- 1 Tbsp tapioca flour
- 1/4 cup red wine
- 2 cups beef stock
- 2 bay leaves
- 1 tsp kosher or sea salt
- 1/8 tsp ground black pepper
- Dry the roast with a paper towel and then season each side with salt and pepper.
- In a large Dutch oven, melt the lard over medium high heat.
- Sear the roast on each side, about 3 minutes per side. Remove from the pot and set aside.
- Add the carrots, squash, turnips, and onion to the pot. Saute until the onion is translucent, about 10 minutes.
- Add the tapioca flour and stir constantly for 1 minute. Add the wine and stir, scraping the bottom of the pot to deglaze.
- Return the roast to the pot and add the stock, bay leaves, salt, and pepper. Increase the heat to high and bring to a boil.
- Reduce the heat to medium low and cover. Simmer for 2 hours or until the meat pulls apart easily. Discard the bay leaves.
As a family on a budget that values nutrient dense foods, variety, and lots of flavor we hope we’ve prepared a group of meat for you to enjoy from Bos Creek. Especially if you use our tried and true, kid-approved recipes! Pork chops, ground beef, short ribs, liver, chicken quarters, and slow-roasting cuts like chuck roast are the kinds of cuts we eat every week in our home, and we are excited to share them with you!