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Healthy Recipes using Beef Shoulder Clod

Herb-Crusted Beef Shoulder Clod with Quinoa Salad

A flavorful herb-crusted beef shoulder clod served with a refreshing quinoa salad, packed with nutrients and perfect for a healthy meal.

Ingredients
  • 2 lbs beef shoulder clod
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • Juice of 1 lemon
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Rub the beef shoulder clod with olive oil, herbs, garlic powder, salt, and pepper, then place it in a roasting pan.
  3. Roast for about 1.5 hours or until the internal temperature reaches 145°F (63°C).
  4. Meanwhile, rinse quinoa and cook it in vegetable broth according to package instructions.
  5. In a bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and lemon juice.
  6. Slice the beef and serve it alongside the quinoa salad.

Slow-Cooked Beef Shoulder Clod Tacos

Tender, slow-cooked beef shoulder clod shredded and served in corn tortillas with fresh toppings for a healthy twist on tacos.

Ingredients
  • 3 lbs beef shoulder clod
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 onion, quartered
  • 4 cloves garlic, minced
  • 1 cup low-sodium beef broth
  • 12 corn tortillas
  • 1 cup shredded lettuce
  • 1 avocado, sliced
  • 1/2 cup salsa
Instructions
  1. Season the beef shoulder clod with chili powder, cumin, paprika, salt, and pepper.
  2. Place the beef in a slow cooker with onion, garlic, and beef broth. Cook on low for 8 hours.
  3. Once cooked, shred the beef with two forks.
  4. Warm the corn tortillas and fill them with shredded beef, lettuce, avocado, and salsa.
  5. Serve immediately and enjoy your healthy tacos.

Beef Shoulder Clod Stir-Fry with Broccoli and Bell Peppers

A quick and nutritious stir-fry featuring tender beef shoulder clod, vibrant vegetables, and a savory sauce.

Ingredients
  • 1 lb beef shoulder clod, thinly sliced
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Cooked brown rice for serving
Instructions
  1. Heat sesame oil in a large skillet over medium-high heat.
  2. Add garlic and ginger, sauté for 1 minute, then add sliced beef and cook until browned.
  3. Add broccoli and bell peppers, stir-frying for another 5 minutes.
  4. Pour in soy sauce and cornstarch mixture, stirring until the sauce thickens.
  5. Serve over cooked brown rice.

Grilled Beef Shoulder Clod with Chimichurri Sauce

Juicy grilled beef shoulder clod topped with a vibrant chimichurri sauce, perfect for a healthy summer barbecue.

Ingredients
  • 2 lbs beef shoulder clod
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
Instructions
  1. Preheat the grill to medium-high heat.
  2. Rub the beef shoulder clod with olive oil, salt, and pepper, then grill for about 20-25 minutes per side or until desired doneness.
  3. In a bowl, combine parsley, cilantro, garlic, red pepper flakes, red wine vinegar, and olive oil to make chimichurri.
  4. Slice the beef and serve it drizzled with chimichurri sauce.

Beef Shoulder Clod and Sweet Potato Hash

A hearty and nutritious hash made with diced beef shoulder clod and sweet potatoes, perfect for a filling breakfast or brunch.

Ingredients
  • 1 lb beef shoulder clod, diced
  • 2 large sweet potatoes, peeled and diced
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 eggs (optional)
  • Fresh herbs for garnish
Instructions
  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced sweet potatoes and onion, cooking until sweet potatoes are tender.
  3. Stir in diced beef and cook until heated through and slightly crispy.
  4. If desired, fry eggs in a separate pan and serve on top of the hash.
  5. Garnish with fresh herbs and serve warm.

Beef Shoulder Clod Lettuce Wraps

Light and refreshing lettuce wraps filled with seasoned beef shoulder clod and colorful veggies for a healthy appetizer or meal.

Ingredients
  • 1 lb beef shoulder clod, ground
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 cup shredded carrots
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1 head of butter lettuce, leaves separated
  • Chopped green onions for garnish
Instructions
  1. In a skillet, heat sesame oil and add ground beef, cooking until browned.
  2. Stir in soy sauce and hoisin sauce, cooking for another 2 minutes.
  3. Remove from heat and mix in shredded carrots, bell pepper, and cucumber.
  4. Spoon the mixture into lettuce leaves and garnish with green onions.
  5. Serve immediately as a healthy wrap.

Beef Shoulder Clod and Vegetable Skewers

Colorful skewers of marinated beef shoulder clod and seasonal vegetables, perfect for grilling and a healthy outdoor meal.

Ingredients
  • 1.5 lbs beef shoulder clod, cubed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon garlic powder
  • Salt and pepper to taste
  • 1 zucchini, sliced
  • 1 bell pepper, cubed
  • 1 red onion, cubed
  • Cherry tomatoes
Instructions
  1. In a bowl, combine olive oil, balsamic vinegar, garlic powder, salt, and pepper to create a marinade.
  2. Add beef cubes and vegetables to the marinade, mixing well. Let sit for at least 30 minutes.
  3. Preheat the grill to medium-high heat and thread beef and vegetables onto skewers.
  4. Grill skewers for about 10-15 minutes, turning occasionally, until beef is cooked to desired doneness.
  5. Serve warm with a side of whole grain.

Beef Shoulder Clod and Spinach Stuffed Peppers

Bell peppers stuffed with a savory mixture of beef shoulder clod, spinach, and quinoa, baked to perfection for a healthy meal.

Ingredients
  • 4 large bell peppers, halved and seeded
  • 1 lb beef shoulder clod, cooked and shredded
  • 1 cup cooked quinoa
  • 2 cups fresh spinach, chopped
  • 1 cup diced tomatoes
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese (optional)
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, combine shredded beef, cooked quinoa, spinach, diced tomatoes, Italian seasoning, salt, and pepper.
  3. Stuff the mixture into the halved bell peppers and place them in a baking dish.
  4. Top with shredded mozzarella cheese if desired, then cover with foil.
  5. Bake for 30-35 minutes until peppers are tender.

Beef Shoulder Clod and Cauliflower Rice Bowl

A nutritious bowl featuring seasoned beef shoulder clod served over cauliflower rice and topped with fresh vegetables.

Ingredients
  • 1 lb beef shoulder clod, thinly sliced
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon ginger, grated
  • 1 tablespoon sesame oil
  • 1 head cauliflower, riced
  • 1 cup broccoli florets
  • 1 carrot, julienned
  • 1/4 cup green onions, chopped
  • Sesame seeds for garnish
Instructions
  1. In a skillet, heat sesame oil and add sliced beef, cooking until browned.
  2. Stir in soy sauce and ginger, cooking for another 2 minutes.
  3. In another pan, sauté cauliflower rice until tender, about 5 minutes.
  4. Serve beef over cauliflower rice, topped with broccoli, carrot, green onions, and sesame seeds.
  5. Enjoy your healthy bowl!