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GARLIC-BROWNED GROUND MEAT – paleo recipe
Stav Kogan

GARLIC-BROWNED GROUND MEAT

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Servings: 6 servings
Ingredients Method

Ingredients
  

  • A pan of freshly-browned ground meat is pure potential, a culinary blank canvas. Sometimes, the aroma is so tempting, I eat it just like that – with a spoon, from a bowl – so I can experience the pure meat-ness of it. Later, combined with vegetables and the right seasonings, this basic can be elevated to luscious international status.
  • 1 tbsp coconut oil
  • 1 medium onion, diced (about 1 cup)
  • 2 lb ground meat (beef, bison, lamb, pork, turkey, or chicken)
  • salt
  • ground black pepper
  • coarse (granulated) garlic powder

Method
 

  1. 1.
  2. Heat a large skillet over medium-high heat, about 3 minutes.
  3. Add coconut oil and allow it to melt.
  4. Toss the onion in the pan and sauté, stirring with a wooden spoon.
  5. Cook until crisp-tender and translucent, about 5 minutes.
  6. 2. Crumble the ground meat into the pan with your hands, then break up large chunks using the wooden spoon.
  7. Season generously with salt, pepper, and garlic powder.
  8. Continue to cook and stir until the meat has no pink spots and reaches a warm brown hue, about 7-10 minutes. If you’re not using grass-fed meat, drain the excess fat before you dig in. YOU KNOW HOW YOU COULD DO THAT? Meat combos can be fun! Good pairings include pork+beef, beef+turkey, beef+lamb, and chicken+turkey.

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