The Ancestral Table: Traditional Recipes for a Paleo Lifestyle (18 page)

3. After 1 hour, add the browned sausage to the chili. Simmer, uncovered, for another hour. Stir in the mayonnaise and cocoa powder and simmer for another 10 minutes to allow the flavors to marry; add more salt, pepper, and cayenne pepper (or hot sauce) to taste. Top with cheddar cheese and sour cream if desired.

Barbecue Brisket

Brisket, the tough pectoral muscle of the cow, requires an extended cooking time. It is commonly used for slow cooking, as seen with corned beef and pot roasts. A whole brisket is often butchered into two pieces, the flat and the point. The flat cut is very lean and almost pure muscle, while the fattier point cut rests on top of the flat, with a layer of fat between them. Cooking with either the point cut or a whole brisket is preferred but not necessary. This recipe works with a whole brisket or either cut—the cooking time is the only element that changes.

SERVES:
10
PREP TIME:
UP TO 1 HOUR
COOKING TIME:
UP TO 4 HOURS

6-8 LBS. BRISKET, EXCESS FAT TRIMMED TO 1/4" THICKNESS

1/3 CUP ALL-PURPOSE BEEF RUB (
SEE HERE
)

HICKORY OR PECAN WOOD CHUNKS, OR A COMBINATION

1/2 CUP BEEF BROTH (
SEE HERE
)

2 TSP. ONION POWDER

2 TSP. GARLIC POWDER

2 TSP. BLACK PEPPER

2 TBSP. BARBECUE SAUCE (
SEE HERE
)

1. Rub the brisket with the beef rub, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 1 hour. Remove and discard the plastic wrap.

2. Prepare your grill for indirect smoking with hickory as your smoking wood (
see here
). Bring the smoker temperature to 300°F, then smoke the brisket, fatty side down and thick side facing the heat, at 275-325°F until it reaches an internal temperature of 165°F, about 2 hours. Wrap in heavy-duty aluminum foil with the beef broth, onion powder, garlic powder, and pepper. Return the brisket to the smoker and continue to cook until a toothpick can penetrate the meat without resistance and the internal temperature reaches 200-205°F, about 1 additional hour.

3. Remove the meat from the aluminum foil and place directly on the grill, reserving the liquid. Brush a thin layer of barbecue sauce on each side and allow it to caramelize under direct high heat, about 2 minutes per side. Let rest for 15 minutes before slicing against the grain.

4. As the brisket rests, separate the fat from the reserved braising liquid using a fat separator and serve the defatted liquid alongside the brisket, mixing with additional barbecue sauce if desired.

Stuffed Cabbage Rolls

Cabbage rolls are found all over Europe, Asia, and the Middle East. They are staple dishes in Croatia, Poland, the Ukraine, Russia, and Sweden; this recipe follows the Russian interpretation.

There is some controversy over the origin of the dish. One common theory is based on its name, which could be linked to the Russian word for pigeons (goluby), which is very close to the word for cabbage rolls (golubsy). Russian cuisine and culture were heavily influenced by the French in the 17th and 18th centuries, and these stuffed cabbage rolls could be an attempt to re-create roasted pigeons, a popular French dish at the time.

SERVES:
6
PREP TIME:
10 MINUTES
COOKING TIME:
2 HOURS

6 TBSP. BUTTER, DIVIDED

1 ONION, FINELY CHOPPED

6 CLOVES GARLIC, MINCED

1 LB. GROUND BEEF

1 TSP. SEA SALT

1 1/2 TSP. BLACK PEPPER, DIVIDED

1 TSP. DRIED DILL

1 TSP. MUSTARD POWDER

2 CUPS WARM COOKED RICE (
SEE HERE
)

2 CARROTS, SHREDDED (~1/2 CUP)

1 HEAD GREEN CABBAGE

1 (14 OZ.) CAN TOMATO SAUCE

1. Warm 2 Tbsp. of the butter over medium heat, then add the onion and sauté until softened, about 6 minutes. Add the garlic and sauté for another minute, then add the ground beef, salt, 1 tsp. of the pepper, dill, and mustard powder. Continue to cook, stirring frequently, until most of the pink has been cooked out of the beef, about 6 minutes. Stir in the cooked rice and carrots, then remove from the heat and set aside as you prepare the cabbage.

2. Cut out the core of the cabbage. Bring a stockpot of water to a boil on high heat. Drop the cabbage into the boiling water and press it down with a wooden spoon, boiling for 5 minutes. Carefully remove the cabbage from the water using 2 forks and strain in a colander for 1 minute, but keep the water boiling. Peel off the softened cabbage leaves, stopping when the leaves get hard and dry. Return the head of cabbage to the water, repeating the process.

3. Heat the remaining 4 Tbsp. butter in a saucepan on low. Stir in the tomato sauce and the remaining 1/2 tsp. pepper; allow to simmer while you make the rolls. Place the softened cabbage leaves on a cutting board and shave off the excess spine from the outer side of each leaf. Spoon some filling into the base end of the cabbage leaf and roll it together, tucking in the sides as you roll. One head of cabbage should yield 15-18 rolls.

4. Preheat the oven to 325°F. Place the rolls in a casserole dish, then spoon the tomato sauce over the rolls. Bake until cooked through, about 40 minutes.

Borscht

Borscht (Борщ) is a hearty soup most commonly associated with Russia, Poland, and the Ukraine. Its name likely comes from the Slavic name for hogweed (Borschevik), which was often used to flavor soups. Although potatoes were a later addition, the foundation of borscht as we know it today dates back at least to the 9th century. This recipe is the popular Russian version, which is served hot and with meat. To cut down on the cooking time, you could make this soup with premade broth, or even make it vegetarian by using just water. Instructions for each variation are provided below.

SERVES:
8
PREP TIME:
30 MINUTES
COOKING TIME:
3 HOURS

2 CARROTS, DIVIDED

1 ONION, DIVIDED

3 LBS. BEEF BONES WITH MEAT ATTACHED (OXTAILS, SHANKS, KNUCKLES, OR A COMBINATION)

1 TSP. BLACK PEPPERCORNS

2 LARGE BEETS

1/2 TBSP. OLIVE OIL

3 TBSP. BUTTER

1 CLOVE GARLIC, MINCED

2 TBSP. TOMATO PASTE

1/4 CUP RED WINE VINEGAR

1/2 HEAD GREEN CABBAGE, SHREDDED

2 RUSSET OR YUKON GOLD POTATOES, PEELED AND CUBED

2 BAY LEAVES

1 SMALL HANDFUL PARSLEY, COARSELY CHOPPED

JUICE OF 1/2 LEMON (1 TBSP.)

SALT AND BLACK PEPPER TO TASTE

SOUR CREAM AND FRESH DILL FOR SERVING

1. Over an open flame or under a broiler, roast 1 carrot and half of the onion until charred, about 3 minutes. Boil the bones in a large stockpot filled with water for 8 minutes, then drain and rinse thoroughly with cold water. Clean the stockpot, then return the bones to the pot along with the charred carrot and half onion and the peppercorns. Add enough cold water to cover the bones by at least 1", about 4 quarts. Bring to a boil, then reduce the heat and simmer on medium-low until the meat easily separates from the bone, about 2 hours. Be sure to skim any foam or fat that accumulates on the surface. Add water to replace any that evaporates.

2. As the bones simmer, preheat the oven to 375°F. Place the beets in aluminum foil, drizzle with the olive oil, and wrap tightly. Roast until easily pierced with a fork, 45-60 minutes. Remove from the oven, let cool, then slip off the skins and cut the beets into French fry–sized strips. Set aside.

3. When the bones are ready, strain the broth and discard the vegetables and peppercorns, then return the broth to the stockpot. Set the meaty bones aside to cool; once cool, pick apart the meat and set aside. Discard the bones or reserve for making stock.

4. Coarsely chop the remaining half onion and grate the other carrot. In a skillet, warm the butter on medium heat, then add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and tomato paste and sauté until aromatic, about 1 minute. Add the sautéed onion and garlic paste to the broth, along with the beets, red wine vinegar, and grated carrot. Bring to a simmer on medium heat, then add the shredded cabbage and cubed potatoes. Return to a simmer and cook for 10 more minutes, skimming any excess fat from the surface, then stir in the meat, parsley, and lemon juice. Season with salt and pepper to taste, about 1/2 tsp. each.

5. Cover, remove from the heat, and allow to brew for 20 minutes. Serve with a dollop of sour cream and fresh dill sprinkled on top. For a more flavorful soup, allow the soup to brew overnight and reheat the next day.

6. To make this soup with premade broth, bring 2 quarts each water and beef broth to a simmer and proceed directly to step 2. To make it vegetarian, do the same but with 4 quarts water. Vegetarian borscht is often served cold.

Swedish Meatballs
(Köttbullar)

While meatballs have been around at least since the Middle Ages, they weren’t documented in Sweden until the 18th century. Meatballs were likely an uncommon food in northern Europe until the widespread use of meat grinders; they later became standard smorgasbord (the original buffet!) fare. Scandinavian immigrants brought their meatballs to the United States, particularly the Midwest, in the 1920s.

SERVES:
4
PREP TIME:
15 MINUTES
COOKING TIME:
30 MINUTES

3 TBSP. BUTTER, DIVIDED

1/2 ONION, MINCED OR BLENDED IN A FOOD PROCESSOR

1/2 LB. GROUND BEEF

1/2 LB. GROUND PORK

1/4 TSP. SEA SALT

1/2 CUP HEAVY CREAM, DIVIDED

1/4 CUP ALMOND MEAL

1 EGG YOLK

1/4 TSP. GROUND NUTMEG

1/4 TSP. ALLSPICE

1/4 TSP. BAKING SODA

1/4 TSP. CREAM OF TARTAR

1/4 TSP. BLACK PEPPER

2 TBSP. WHITE RICE FLOUR

1/2 CUP BEEF BROTH, OR MORE IF NEEDED (
SEE HERE
)

1/2 TBSP. HONEY

1 BAY LEAF

FRESH DILL AND TART BERRIES FOR SERVING

1. In a large skillet, melt 1 Tbsp. of the butter on medium heat, then add the blended onion and sweat for 2 minutes. Scoop the onion into a mixing bowl, spreading it around to speed up the cooling process. Allow to cool, about 5 minutes. Add the ground meats, salt, 1/4 cup of the cream, almond meal, egg yolk, nutmeg, allspice, baking soda, cream of tartar, and pepper. Mix thoroughly with your hands, then roll into 1" balls.