2

votes

What goes with red meat (beef)?

Answered on August 19, 2014
Created January 22, 2013 at 7:53 PM

I really love red meat, idk why exactly, but ground beef is something I think tastes awesome. Unfortunately I always feel a weird, like, I'm missing something when I eat it. Just today I was thinking about getting some bubbies saeurkraut again and was like , I wonder if that'll sit nicely with beef.

How do you guys make your beef taste good? The simpler the better, the faster, the less cooking, the better. Also, I still have a few classes before I'll be able to get the ingredients and make it on my own, but does sauerkraut go with beef? Kind of life pickles on a burger? Should I add something else to make it taste better, I'm thinking maybe, like a no bun burger?

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 25, 2013
at 09:09 PM

3:25-4:35 is how I feel after having done HIIT elliptical, srs.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 25, 2013
at 08:59 PM

Self conscious being the only cat going all out on an elliptical in the gym, lol. But afterwards I scarfed down at least 3k+ calories in beef, veggies n potatoes (I ate about 2 hours post HIIT, maybe hour n a half) and I'm sipping on some milk now. I'm gonna post this YouTube video so you know I feel, http://www.youtube.com/watch?v=V6xLYt265ZM&feature=youtube_gdata_player , specifically, @5:35.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 25, 2013
at 08:47 PM

Lol dude, well I did HIIT on the elliptical today and omfg. 30 seconds on the highest intensity for 8 sets, I felt toasted, I definitely found it harder on the elliptical than either running or rowing because when I go all out on the elliptical I get to use every muscle in my body as hard as I can. Tbh, I actually almost tipped the elliptical a few times, haha, maybe not almost, but I definitely felt the sides comming up a little at points. I am persuasive enough that I convinced a friend or two of mine to join me and do HIIT at the same time as me, but I can understand you feeling a little

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on January 24, 2013
at 02:10 AM

that's true, though i'm always wondering what they think of the guy who really struggles on the elliptical for 30 seconds and then jogs and repeats. i wonder how many know what HIIT is and realize that's what I'm doing versus just being an idiot...

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 24, 2013
at 01:41 AM

Haha, that's sick dude, I've been consistent with sprint 8 and have done it sprinting and rowing, I think I'll do it on the elliptical this Friday and see if I still get exhausted the same. From the sounds of it I bet I will. Besides, the elliptical area of the gym is always packed with females, so tbh, I don't see how this could end badly, lol.

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on January 24, 2013
at 01:32 AM

Nice! I did the 8 cycles of HIIT on the elliptical again last night. Fricken killer. At the end of every 30 second sprint, I tell myself there is no way I can do that again, and then the 90 seconds allows me to just barely recover to the point where I can't quit, though not really fully recovered. and repeat.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 24, 2013
at 01:29 AM

I had ground beef, stir fried veggies (onions mushrooms green peppers) saeurkraut and a side of potatoes today post workout. It was perfect. Thanks for your input.

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on January 23, 2013
at 06:09 AM

this is from http://www.bubbies.com/people_are_talking/good-bacteria/

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on January 23, 2013
at 06:08 AM

"Bubbies Sauerkraut is not raw, but it is definitely still full of good bacteria. Bubbies Sauerkraut undergoes a mild heating during packing which raises the product above the raw threshold of 118 degrees, but to no more than 135 degrees resulting a loss of approximately 10% of the active cultures that formed during the initial fermentation. Our Sauerkraut is not pasteurized, which is typically the main concern of those looking for live fermented foods. Pasteurization is a sustained heating at 175 degrees or more until all biological activity is eliminated."

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 22, 2013
at 10:29 PM

Yea dude, that's awesome. I'm doing it on a rowing machine at my school gym 3 days a week and it's killer. I'm dead after it and meals taste really freakin good. I just do it on Mondays, Wednesdays and Fridays in the afternoon. The basic sprint 8 starts at just 2 intervals @ 3 times a week, and you work up to 8 over 8 weeks so if it seems a little intimidating in the beginning, remember that you can work your way up, and don't have to start by devastating your body, I know how intense it can be, lol and I definitely worked up to 8 over a few weeks/months.

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on January 22, 2013
at 09:04 PM

I'd love to do it on a track with actual sprints, but it's cold, snowy, icy here right now.

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on January 22, 2013
at 09:04 PM

Yeah, I've done it a couple times since that thread. I did it on an elliptical at the gym. For 30 seconds, I crank the resistance to maximum and go as hard/fast as I can (arms and legs), then back it off a little and go slower for 90 seconds and then repeat. The first time I did 5 cycles. The second time I did all 8 cycles. Killer workout. I need to try to get more regular with it though.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 22, 2013
at 08:44 PM

@jayjay, I actually have a ceramic fermentation crock from my vegan days, but it takes 4-6 weeks to ferment... Lol. This is the one I have though : http://www.amazon.com/Harsch-Gairtopf-Fermenting-Crock-Pot/dp/B001QFGZ2U/ref=pd_sim_k_4 .

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on January 22, 2013
at 08:42 PM

^ ha. yeah I know it's stupid...but we all can't be perfect displays of Neo-classical rationality.

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on January 22, 2013
at 08:39 PM

^ ha. Yeah I know it's stupid.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on January 22, 2013
at 08:36 PM

Yikes...I saw some raw kraut for like 11$ for a jar. I might have to start selling mine I can make like 8 of these jars for 5 bucks. It's just cabbage and salt fellas ;).

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 22, 2013
at 08:34 PM

Have you started doing HIIT yet man? I know you said you were thinking about it a while back in an old question.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 22, 2013
at 08:32 PM

Sweet dude, I'll get rejuvinate if they have it then, +1'ed of course.

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on January 22, 2013
at 08:26 PM

If it's actually raw it will say on the container, as it's essentially a different good with a different (pricier) market than the regular stuff.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 22, 2013
at 08:23 PM

+1'ed, Solid man, thanks for the input. I'm glad to hear it tastes good, I'm lookin hella forward to dinner now

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on January 22, 2013
at 08:22 PM

Yeah, man. At least, that's where I get mine from. I get different brands but the brand I have now is called "Rejuvinate" or something like that.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 22, 2013
at 08:19 PM

I was just gonna get bubbies from whole foods, does whole foods carry a saeurkraut that isn't pasteurized?

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on January 22, 2013
at 08:06 PM

Also, the slow cooker brisket sounds complicated, but it's really super easy. Brisket is also one of the cheaper cuts. I'll get a big chunk of grass fed brisket (~5 lbs I think) and put it in the slow cooker (fat side up). Put on whatever spices I feel like and and pour in some water. Set to low over night and then in the morning, pull it out and shred it with a fork. Store in fridge and re-heat with microwave.

  • Cb9a270955e2c277a02c4a4b5dad10b5

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12 Answers

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1
Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on January 22, 2013
at 08:02 PM

Interesting. I very often eat my beef (browned ground beef or slow cooker brisket) just with saurkraut. I think they go well together. The regular grocery store near me has Gundelsheim brand saurkraut and the only ingredients are white cabbage and salt. I know not as good as making your own, but seems pretty good.

If it's a meal with starch, I'll smash a baked/peeled sweet potato and then put ground beef or brisket on top of it.

I am 100% with you on simple, fast, etc.

Also good, but a little more work, is a burger patty with one or more of: an over-easy egg, bacon, slice of avocado, slice of tomato, slice of onion on top. Really good when the egg yolk oozes out on the burger.

Oh yeah, and of course there is the big salad with ground beef and salsa. Also a little more work to make the salad though.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 22, 2013
at 10:29 PM

Yea dude, that's awesome. I'm doing it on a rowing machine at my school gym 3 days a week and it's killer. I'm dead after it and meals taste really freakin good. I just do it on Mondays, Wednesdays and Fridays in the afternoon. The basic sprint 8 starts at just 2 intervals @ 3 times a week, and you work up to 8 over 8 weeks so if it seems a little intimidating in the beginning, remember that you can work your way up, and don't have to start by devastating your body, I know how intense it can be, lol and I definitely worked up to 8 over a few weeks/months.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 22, 2013
at 08:34 PM

Have you started doing HIIT yet man? I know you said you were thinking about it a while back in an old question.

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on January 22, 2013
at 09:04 PM

I'd love to do it on a track with actual sprints, but it's cold, snowy, icy here right now.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 24, 2013
at 01:29 AM

I had ground beef, stir fried veggies (onions mushrooms green peppers) saeurkraut and a side of potatoes today post workout. It was perfect. Thanks for your input.

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on January 24, 2013
at 01:32 AM

Nice! I did the 8 cycles of HIIT on the elliptical again last night. Fricken killer. At the end of every 30 second sprint, I tell myself there is no way I can do that again, and then the 90 seconds allows me to just barely recover to the point where I can't quit, though not really fully recovered. and repeat.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 22, 2013
at 08:23 PM

+1'ed, Solid man, thanks for the input. I'm glad to hear it tastes good, I'm lookin hella forward to dinner now

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 25, 2013
at 09:09 PM

3:25-4:35 is how I feel after having done HIIT elliptical, srs.

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on January 22, 2013
at 09:04 PM

Yeah, I've done it a couple times since that thread. I did it on an elliptical at the gym. For 30 seconds, I crank the resistance to maximum and go as hard/fast as I can (arms and legs), then back it off a little and go slower for 90 seconds and then repeat. The first time I did 5 cycles. The second time I did all 8 cycles. Killer workout. I need to try to get more regular with it though.

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on January 22, 2013
at 08:06 PM

Also, the slow cooker brisket sounds complicated, but it's really super easy. Brisket is also one of the cheaper cuts. I'll get a big chunk of grass fed brisket (~5 lbs I think) and put it in the slow cooker (fat side up). Put on whatever spices I feel like and and pour in some water. Set to low over night and then in the morning, pull it out and shred it with a fork. Store in fridge and re-heat with microwave.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 24, 2013
at 01:41 AM

Haha, that's sick dude, I've been consistent with sprint 8 and have done it sprinting and rowing, I think I'll do it on the elliptical this Friday and see if I still get exhausted the same. From the sounds of it I bet I will. Besides, the elliptical area of the gym is always packed with females, so tbh, I don't see how this could end badly, lol.

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on January 24, 2013
at 02:10 AM

that's true, though i'm always wondering what they think of the guy who really struggles on the elliptical for 30 seconds and then jogs and repeats. i wonder how many know what HIIT is and realize that's what I'm doing versus just being an idiot...

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 25, 2013
at 08:59 PM

Self conscious being the only cat going all out on an elliptical in the gym, lol. But afterwards I scarfed down at least 3k+ calories in beef, veggies n potatoes (I ate about 2 hours post HIIT, maybe hour n a half) and I'm sipping on some milk now. I'm gonna post this YouTube video so you know I feel, http://www.youtube.com/watch?v=V6xLYt265ZM&feature=youtube_gdata_player , specifically, @5:35.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 25, 2013
at 08:47 PM

Lol dude, well I did HIIT on the elliptical today and omfg. 30 seconds on the highest intensity for 8 sets, I felt toasted, I definitely found it harder on the elliptical than either running or rowing because when I go all out on the elliptical I get to use every muscle in my body as hard as I can. Tbh, I actually almost tipped the elliptical a few times, haha, maybe not almost, but I definitely felt the sides comming up a little at points. I am persuasive enough that I convinced a friend or two of mine to join me and do HIIT at the same time as me, but I can understand you feeling a little

3
Cc3ce03985eac5ebcbb95fc2329f13b0

on January 22, 2013
at 09:06 PM

I regularly cook up ground beef and toss different things in. Today it's onions, sweet potato, and a kale/spinach mix. Yesterday it was mushrooms, onions and greens. I just cook the veggies in the fat. Delicious.

2
089dd41b18fbb95ebb5347cded708d98

(5635)

on January 22, 2013
at 10:13 PM

i make the BEST ground beef. i sautee half a pound for breakfast with sea salt, celery salt, dried oregano, dried mustard, and dried turmeric. i do a few shakes of each and it is AWESOME. after i sautee, i add some beef fat (i always have leftovers from stews that i keep in a jar) and sautee onions and mushrooms in it. if i don't have beef fat leftovers, i'll use bacon fat. just any good fat works.

1
Medium avatar

on January 22, 2013
at 11:18 PM

Nothing. And everything.

1
44348571d9bc70c02ac2975cc500f154

(5853)

on January 22, 2013
at 08:30 PM

Bone marrow, heck i once put it on my fish foods. I used to roast it in oven. Now i have an small axe that i use to split open the bones. Btw frozen bones split easier i found. And warm it gently. Its mufa fat so it should be treated the same as olive oil i think.

0
37cc142fbb183f2758ef723a192e7a9d

(1353)

on January 23, 2013
at 03:57 AM

I love horseradish sauce with beef.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on January 23, 2013
at 12:51 AM

Roots! Carrots, parsnips, turnips, rutabegas, onions, garlic, potatoes, sweet potatoes, yams...

As for cooking beef, hard to go wrong with a simple pan fry in butter and olive oil. (Yes, butter and olive oil, thanks for your concern, my PUFAs are fine!)

0
0322015c4939fe66483d9af05079ad87

on January 22, 2013
at 11:24 PM

Ground beef is perfect for stir fry. You can take Mark Bittman's How To cook Everything recipe for Chicken and Cabbage Stir Fry as a base: http://flossdaily.typepad.com/cookdaily/2006/03/stir_fried_chic.html Of course, make it paleo-friendly, use ghee instead of peanut oil, skip the soy sauce etc. Just small modifications, Bittman is a fantastic resource as always.

0
Medium avatar

(10611)

on January 22, 2013
at 10:48 PM

Malbec. Cahors. Madiran. Bordeaux. Pinot Noir. Barolo.

Some butter fried mushrooms and garlic are nice too.

0
83d2d5eaaa2704020286e98c470f6a44

(340)

on January 22, 2013
at 08:03 PM

Just go for it!

0
782d92f4127823bdfb2ddfcbcf961d0e

on January 22, 2013
at 08:01 PM

Steak, baked potato (or sweet potato), and a green salad. Done!

-1
1edb06ded9ccf098a4517ca4a7a34ebc

on January 22, 2013
at 08:08 PM

Yes suaerkraut goes well with beef. Although, Bubbies is pasteurized, so try to find a totally raw, lacto-fermented version.

I typically buy steaks, and not ground beef, but my favorite two beef meals are (a) a grass-fed steak with potatoes, sauerkraut and cottage cheese (b) a grass-fed stead with potatoes, and broccoli. I eat either of these meals probably like 3x per week after an evening strength training session.

For seasoning I usually just use salt and pepper.

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on January 22, 2013
at 08:26 PM

If it's actually raw it will say on the container, as it's essentially a different good with a different (pricier) market than the regular stuff.

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on January 23, 2013
at 06:09 AM

this is from http://www.bubbies.com/people_are_talking/good-bacteria/

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on January 22, 2013
at 08:42 PM

^ ha. yeah I know it's stupid...but we all can't be perfect displays of Neo-classical rationality.

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on January 22, 2013
at 08:39 PM

^ ha. Yeah I know it's stupid.

1edb06ded9ccf098a4517ca4a7a34ebc

(14952)

on January 22, 2013
at 08:22 PM

Yeah, man. At least, that's where I get mine from. I get different brands but the brand I have now is called "Rejuvinate" or something like that.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 22, 2013
at 08:19 PM

I was just gonna get bubbies from whole foods, does whole foods carry a saeurkraut that isn't pasteurized?

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 22, 2013
at 08:32 PM

Sweet dude, I'll get rejuvinate if they have it then, +1'ed of course.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on January 22, 2013
at 08:36 PM

Yikes...I saw some raw kraut for like 11$ for a jar. I might have to start selling mine I can make like 8 of these jars for 5 bucks. It's just cabbage and salt fellas ;).

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on January 22, 2013
at 08:44 PM

@jayjay, I actually have a ceramic fermentation crock from my vegan days, but it takes 4-6 weeks to ferment... Lol. This is the one I have though : http://www.amazon.com/Harsch-Gairtopf-Fermenting-Crock-Pot/dp/B001QFGZ2U/ref=pd_sim_k_4 .

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on January 23, 2013
at 06:08 AM

"Bubbies Sauerkraut is not raw, but it is definitely still full of good bacteria. Bubbies Sauerkraut undergoes a mild heating during packing which raises the product above the raw threshold of 118 degrees, but to no more than 135 degrees resulting a loss of approximately 10% of the active cultures that formed during the initial fermentation. Our Sauerkraut is not pasteurized, which is typically the main concern of those looking for live fermented foods. Pasteurization is a sustained heating at 175 degrees or more until all biological activity is eliminated."

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