I subscribe to Epicurious’ recipe-of-the-day email, and most days, I skip right over it. Rarely are they paleo friendly, but when I saw this recipe, I had to investigate. Sure enough, it is paleo friendly, so I added it to our weekly meal plan. A few days later, I was browsing Paleo Table and found a recipe for Kale with coconut and bacon and I simply couldn’t resist. If you cook the beef just right, this dish is stellar. Tender meat with a savory sauce, accompanied with a sweet and savory side equals pure paleo bliss.
Roast Beef with Scallion Caper Sauce
- 3 lb beef rump roast
- 1 cup coarsely chopped fresh flat-leaf parsley
- 1 cup thinly sliced scallions
- 2/3 cup mild olive oil
- 2 tablespoons drained capers, plus 2 tablespoons brine
Preheat oven to 500°F. Pat roast dry and sprinkle all over with 2 teaspoons salt and 1/2 teaspoon black pepper. Roast, fat side up, in a roasting pan for 15 minutes. Reduce oven temperature to 325°F and continue to roast until thermometer inserted into center of meat registers 120°F, 35 to 45 minutes more. Transfer roast to a cutting board and let stand, uncovered, 15 minutes.
While roast stands, stir together remaining ingredients to create sauce. Thinly slice meat across the grain and serve with sauce.
Coconut Bacon Kale
- 1 Tbsp extra virgin olive oil
- 3 slices bacon, roughly chopped
- 1/2 cup diced onion
- 1 1½-pound bunch kale, washed and chopped
- ½ cup unsweetened coconut milk
- 1 cup low-sodium beef broth
- salt and freshly ground black pepper
In a large pan, add olive oil and bacon and cook over medium heat until bacon begins to crisp. Add onions and cook until softened, 5 to 8 minutes. Add kale and sauté until it wilts and combines with the onion and bacon. Add coconut milk and broth and continue to cook until kale softens, another 10 minutes. Season with salt and pepper, to taste.