Looking for something new and original to do with stewing beef? Despite the name, you don’t only have to use it in stews; why not try frying it up in a salty, crunchy wrapper and then drizzling it with a rich coconut sauce? It’s a great recipe for kids, since the small pieces of meat are perfectly sized for little fingers (like a miniature version of veal paupiettes!), but even adults will enjoy the unique presentation and the delicious combination of crispy, chewy, and savory flavors in every bite.
The prosciutto is what really sets this recipe apart – it makes the meat inside especially tender, and adds a prosciutto is a type of cured meat traditionally made from just ham and salt. While there’s absolutely nothing wrong with eating cured meat as part of a Paleo diet (especially used as a condiment like this, rather than the main event), make sure that the prosciutto you buy is Paleo-friendly. The traditional recipe of ham and salt is nothing to worry about, but never underestimate the power of food companies to add junk where no junk was ever necessary!
These little “packages” of meat would make a surprising replacement for meatballs (on top of some Paleo spaghetti, of course), or stick a toothpick through each one and serve them as mini appetizers. In the unlikely event that you have any leftovers, they’d also be delicious served cold on top of a salad, or tucked into a lunchbox for a back-to-school treat.
Prosciutto-Wrapped Beef Cubes Recipe
Add to Meal Plan
- 1 lb. tender cut beef, cut into small cubes;
- ¼ lb. prosciutto;
- 1 French shallot, minced (you can also use a regular onion);
- ½ cup chicken stock;
- 1 tablespoon coarse-grain mustard;
- 2 tbsp. full-fat Coconut milk;
- 2 tbsp. fresh parsley leaves, chopped;
- 1 tbsp. Paleo cooking fat;
- Freshly ground black pepper;
- Season each beef cube with black pepper to taste.
- Wrap each beef cube with enough prosciutto to cover completely, try not to overlap more than once.
- Add the cooking fat in a skillet placed over medium high heat.
- When the cooking fat is warm enough place all the prosciutto-wrapped beef cubes in the skillet and cook until crisp on all sides, about ten minutes for medium rare.
- Remove the beef cubes from the pan and rest.
- In the same pan, now over a medium heat, add the shallots and cook until soft, about 1 minute.
- Add the chicken stock and whisk in the mustard and coconut milk. Cook for another minute.
- Pour the sauce over the cubes and garnish with the fresh parsley.