My Meals 1/10/10

Breakfast:

1 large bowl osso buco chili (about ¼ of recipe below)
2 soft boiled omega-3 eggs (dropped in chili)
½ avocado
~1 ½ cups broccoli, steamed, seasoned with olive oil, pepper, and a touch of salt
1 sweet potato, no skin, topped with about 1 T pastured butter

Dinner:

Sirloin steak, about ¾ pound
Salad of romaine, red radish (roots and greens), red onion, and raisins, dressed with white pepper, very little salt, lemon juice, and olive oil
1 orange
1 apple with roasted walnut butter


Osso buco chili

1 T beef tallow
1.25 lb osso buco
1 lb grass fed ground beef
1 can Ro Tel* (tomatoes and green chilis)
1 small jalapeno pepper
~1/4 cup fresh cilantro, chopped finely
½ white onion, minced
4 cloves garlic minced
1 T chili powder
1 t cumin powder
1 t Hungarian paprika
1 heaping t Mexican oregano
1 t black pepper
2 cups bone broth

Save until end of cooking:

¼ cup lemon juice
3 T arrowroot powder

Heat the tallow in a heavy dutch oven. Brown the osso buco in the tallow. Add the rest of the ingredients, except the lemon juice and arrowroot. Bring to a boil. Turn the heat down to the lowest temperature (no boil), and, if using a gas stove, put the pot on a flame tamer. Cover tightly and simmer 6 to 8 hours or overnight. If done right, you will find it soupy with the osso buco meat fallen off the bone. One hour before serving, bring back to a boil, remove the bone, clean marrow from bone and add to chili, break up the meat, and cook down for 45 minutes or so. Stir the arrowroot powder into the lemon juice until dissolved, then pour the lemon juice-arrowroot mixture into the chili, stirring as it thickens.

* I would normally use canned tomatoes and fresh chilis, but I saw a recipe with Ro Tel and decided to try it.