AIP Slow-Cooked Beef and Liver Pâté with Apricot and Sauerkraut
A small AIP plate built around shredded slow-cooked beef chuck and a quick-seared beef liver pâté, finished with unsulfured dried apricot, raw sauerkraut, and a slice of apple. Heme iron from the beef and liver pairs with vitamin C in apple and sauerkraut to keep absorption strong.
- Prep
- 5 min
- Cocción
- 10 min
- Total
- 15 min
- Porciones
- 1
Ingredientes
- 70g (cooked)grass-fed beef chuck, shredded
- 30g (cooked)grass-fed beef liver
- 25gunsulfured dried apricots, sliced
- 30graw sauerkraut (no preservatives)
- 30gapple, thinly sliced
- 1/2tsp (2g)coconut oil
- 1tspfresh thyme leaves
- pinchsea salt
Preparación
- 01
Warm the coconut oil in a small skillet over medium heat. Add the beef liver slices and cook 1-2 minutes per side until just cooked through. Remove and mash gently with a fork to a coarse pâté. Sprinkle with sea salt and thyme.
- 02
While the liver cooks, warm the shredded beef chuck briefly in the same pan, just to take the chill off.
- 03
Arrange the warm beef and liver pâté on one side of a small plate.
- 04
Add the apricot slices, sauerkraut, and apple slices around the meat. Eat with a small fork.
Nutrición (por porción)
- Calories
- 290kcal
- Protein
- 24g
- Carbs
- 14g
- Fat
- 14g
- Fiber
- 3g
- Selenium
- 28mcg
- Zinc
- 4.8mg
- Iron
- 4.8mg
- B12
- 20mcg
- Iodine
- 2mcg
- Sodium
- 360mg