Keto Beef Rags – Low Carb & Diabetic Friendly

Posted by on June 29, 2014 in Gluten Free Recipes, Low Carb Keto Recipes, Main Dishes | 4 comments

Keto Beef Rags – Low Carb & Diabetic Friendly
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You only think you know pot roast, but Fluffy Chix Cook brings you a low carb keto dish of beefy love, you’ll wonder where it’s been all your life. Join Susie T. as she teaches you about strategic meal planning and how to make tender strips of chuck pot roast aka beef rags, with minimal effort, as good the first day and it is the last.

 

 

 

 

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Many of you know me as a Fluffy Chix that cooks. But, did you know I’m also a kitchen ninja? (And yes, some prefer to call me a kitchen witch aka kitchen *itch…le sigh), but the fact of the matter is—as much as I adore cooking, writing and photographing low carb keto-liciously delicious offerings for you all, I actually plan and plan. Did I mention planning?

I call it: STRATEGERY (Thank you Dub)

Say it with me, “Stategery.”

What the hayull does that mean? It means, not to burst any bubbles or anything, but I have a day job. And I’m pooped from it—just like you. And sometimes, the last thing I want to do once I’m done workin’ for the man is to come home (from my 30 second commute) and prepare an elaborate supper.

During the week, my motto happens to be, “Getterdone!” (Thank you Larry)

 

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Keto Beef Rags as part of Sunday Brunch with low carb Mile High Silver Dollar Pancakes and over-medium fried eggs.

 

I want Easy Button recipes. But honestly, Easy Button recipes don’t just “happen.” They take a little kitchen witchery. And strategery. And a little love and time on the front end, to ensure success on the back end.

Keto Beef Rags is one of my “Double Top Secret Probation” recipes. (Thank you Dean Wormer)

Until now, few have known of its existence—they only know the resulting dish drama that unveils on their plate. Each plate looks like it took a bazillion hours to make, when in reality, it only took 10-15 minutes tops from soup-to-nuts. Strategery. It’s double top secret. Because why? Cuz I want EVERYONE to “think” I’m super woman capable of working and whipping up gorgeous scratch meals every day. I’m a woman! W-O-MAN!

 

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The recipe is so simple, I’d suggest throwing it together and cooking on a Sunday (while watching NASCAR, Tami), as I do here at the Fluffy Chix Cook nest. It takes about 5 minutes of prep, 20-25 minutes to brown, because I let it get nice and golden on all sides for maximum flavor (about 3-4 minutes per side), and 3-5 hours to cook at 275 °—depending on how hot your oven “really” cooks and depending on the toughness of that particular roast. Begin testing for fork tenderness at 3 hours. (I doubt it will be ready by then.)

Serve it for dinner that evening—to rave revues and moans of undying gratitude. Let that bad boy cool completely—then prepare for the real magic to begin!

Portion it up. Look, use a scale ok? It’s not a dirty word. You don’t HAVE to have one. You can eyeball it if you want. But don’t you WANT to really know if you’ve given yourself a big enough portion? Scales aren’t expensive. I’ve found them at garage sales and thrift stores for $1 and I’ve paid over $30 for good digital ones. Here is the one I currently use and love, because it has many different units to choose (grams, ounces, pounds, etc) and it goes out to 3 decimals. It’s a little more expensive than most of you need, but I loved the options on it.

 

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(Click on image to purchase My Weigh 2600 Ultra Precision Food Scale from our trusted Amazon partner.)

 

 

So weigh your portions, then it’s easy. Just B/T those bags (make sure to squeeze out all the air! Air is the enemy! I like to freeze them flat on a sheet pan—putting 4 bags in the freezer and keeping 1 or 2 bags in the fridge for the REAL magic, later in the week.

Stay tuned…the REAL magic is coming soon with this recipe.

And now. Voila! I’m done. My arsenal is partially loaded for the week. I know immediately that I have another night or two of meal bases ready and waiting to be blended and concocted—morphed into a brand new recipe right before your very eyes.

 

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So after work, when I’m humping my load to the kitchen to cook, I’ll no longer dread living the low carb keto life. I will no longer dream longingly of my pimply-face pizza boys flowing unkempt locks. I will no longer get jealous of the carb monkeys who only have to open a bag of pasta, cook it, throw olive oil and garlic, s/p on it and eat the entire bag of it. I shalt not covet thy neighbor’s carbs.

Why?

Say it with me, “Strategery.”

My ducks are in a row. I have something else. Something better. Just around the ‘frigerator door—or in DS9 (Deep Space 9, the chest freezer). No pizza delivery necessary. Not on my turf.

(Oh btw? While we were talking here and cooking the roast, I double-dipped on the oven. As long as you’re heating the kitchen, throw those chicken quarters or breasts into aluminum foil, sprinkle with granulated garlic, tamari (gluten free fermented soy sauce) or coconut aminos, a tablespoon or two of dried minced onion, granulated beef bouillon or Better Than Bouillon paste and fresh ground black pepper—maybe a little parsley. Seal up the package and bake in an oven pan to prevent leaking. Then come back in an hour and a half—check for doneness at 1 hour and 15 minutes (use an instant read thermometer and open one end of the bag. Test the temp. Done! Now you have 2 strategic meat bases for countless Easy Button recipes during the coming week!)

Strategery.

 

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Copyright © 2014 Fluffy Chix Cook. All rights reserved.

4 Comments

  1. Soooo what can one do if one does not have a dutch oven? Anything? Purchase a dutch oven? 😉

    • The easiest thing is to seal tightly in a double layer of aluminum foil, like you would an airtight envelope! Crimp the edges. Then place in a baking pan and cover that pan with aluminum foil. Also thrift stores have Dutch ovens for like $1.50 or less.

  2. Can you replace the red wine with a broth of some type. I need to stay away from alcohol. Thanks! Looks tasty!

    • Absolutely. Add a couple of splashes of balsamic vinegar + beef broth to equal volume of red wine

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