AIP Beef and Calf Liver Lunch Bowl with Cassava and Roasted Roots
A grounding AIP lunch built on grass-fed beef and a small portion of calf liver, served over cassava and bone-broth-glazed roasted roots. Liver is the densest single-food iron source available.
- Prep
- 12 min
- Cook
- 28 min
- Total
- 40 min
- Servings
- 1
Ingredients
- 2oz (60g raw, ~45g cooked)calf liver, sliced thin
- 2oz (60g raw, ~45g cooked)lean grass-fed beef, ground
- 4oz (115g)peeled cassava, 1-inch chunks
- 3oz (85g)carrots, in coins
- 2oz (55g)parsnip, in coins
- 1tbsp (14g)extra-virgin olive oil
- 2cloves (6g)garlic, minced
- 1tsp (3g)fresh ginger, grated
- 2tbsp (30ml)bone broth
- 1tbsp loose (3g)fresh parsley, chopped
- 1/2(~12g juice)lemon, juiced
- 1/4tspsea salt
- 1/4tspdried thyme
Instructions
- 01
Preheat oven to 220C/425F. Toss carrots, parsnips, and cassava on a lined sheet pan with 2 tsp olive oil, salt, and thyme. Roast 22 minutes, turning once, until tender and caramelized at the edges.
- 02
While roots roast, heat 1/2 tsp olive oil in a small skillet over medium-high heat. Pat liver dry, season lightly with salt, and sear 90 seconds per side. Transfer to a plate.
- 03
In the same skillet, add beef in a thin layer with a pinch of salt; sear 3 minutes, then break up and cook 2 minutes more until browned through.
- 04
Reduce heat to medium. Add garlic, ginger, and bone broth; simmer 1 minute to glaze the meat.
- 05
Slice the liver into thin strips and fold gently into the beef.
- 06
Plate roasted roots and cassava, top with the meat mixture, finish with parsley, lemon juice, and remaining olive oil.
Nutrition (per serving)
- Calories
- 510kcal
- Protein
- 33g
- Carbs
- 44g
- Fat
- 19g
- Fiber
- 6g
- Selenium
- 35mcg
- Zinc
- 6.5mg
- Iron
- 8.4mg
- B12
- 18mcg
- Iodine
- 12mcg
- Sodium
- 580mg