Caveman Cookbook

MightyMite’s Thai Ground Beef Salad

Posted in Meals, Meats, Salads by The Girl on March 3, 2010

Thai Ground Beef Salad

2 pounds ground beef
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime, plus lime wedges, for serving
2 tablespoons Asian fish sauce
equivalent 1 teaspoon sweetener of your choice
1 teaspoon Sriracha (chile sauce), plus more for serving
1 tablespoon coconut oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
Salt and freshly ground pepper
1 cup chopped salted peanuts or almonds or whatever
1 large head Boston or other leafy lettuce, separated into leaves

In a bowl, mix the beef, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, sweetener and the 1 teaspoon of Sriracha.
In a skillet, heat the oil. Add the beef mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the nuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping

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Kuno1chi’s Beef and Eggplant Curry

Posted in Meals, Meats by The Girl on March 3, 2010

 1 large Onion
 sliced 2 small tomatoes chopped
1 pound Ground Beef
1 medium Eggplant, peeled and cut into 1/2 cubes
1 Green Chile (I used a Serrano), sliced
1/4 cup Ghee
1 T. Ginger-Garlic Paste
1 tsp Turmeric
2 tsp Coriander
1 tsp Red Chile Powder
1 tsp Cumin
1 tsp Garam Masala Powder

Saute Onions in Ghee until very dark amber. Add Ground Beef, Turmeric, Coriander, Chile Powder and Ginger-Garlic paste, and continue to cook for a few minutes, until meat begins to brown. Add tomatoes, eggplant and Cumin, cook for about 20 minutes until veggies are very tender. Add Garam Masala and Green Chile, simmer about 5 minutes. Serve with Cauliflower ‘Rice’.

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Alton Brown’s Homemade Beef Jerky

Posted in Meats by The Girl on February 26, 2010


  • 1 1/2 to 2 pounds flank steak
  • 2/3 cup Worcestershire sauce
  • 2/3 cup soy sauce
  • 1 tablespoon honey
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon liquid smoke
  • 1 teaspoon red pepper flakes
  • Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords


Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer’s directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

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Mia’s Roasted Shoulder of Lamb

Posted in Meats by The Girl on February 25, 2010

Feeds two to four big eaters.

Lamb Shoulder is quite fatty and so it roasts well and doesn’t need basting. This is from a Jamie Oliver recipe.

Buy a 2kg whole lamb shoulder and slash big cuts on the fatty side and stuff the cuts with rosemary sprigs and whole garlic cloves and rub the whole lamb over with olive oil and sea salt and pepper.

Place on roasting dish and cover with tin foil or in a creuset with lid.Put in a preheated oven at 325-350 farenheit for about 3 1/2 to 4 hours. Take out of pan and let rest for a few mins. Use the pan juices to make a gravy of your choice. I added red wine and vegetable stock to mine.

When serving place on plate and shred lamb from the bone (Like you do with crispy duck)

I served it with seasonal roast veg: parsnips, carrots, butternut squash and sweet potato.

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