Meat Slop – The birth of…something?
I am only known for one recipe, and that is my Meat Slop. It was birthed from a single Reddit comment and has since snowballed to be mentioned numerous times and in numerous places. Heck, its the most searched after term for my name aside from Creatine, Cheat Mode, and Supplements in general.
Thus I decided to make a step by step guide on how to make Meat Slop, as simple as the recipe in text form seems, and to espouse the benefits of meat slop with an even more vocal stance.
Or at least a stance I can just link to and save myself some time writing in the future… </proactively lazy>
What is required to make Meat Slop?
The main ingredients that must be present for Meat Slop are:
- Ground meat of some form; lean beef works well. Anything between a pound or a kilogram really.
- Cabbage of some sort; I prefer red (more anthocyanin content, whoo!) although green tastes less ‘cabbagy’ and might be good to start off with for those who don’t like cabbage. 2 medium sized (18in circumference) are good.
- Tomato paste or an equivalent flavored paste; I personally use two cans (591mL) of the lowest calorie tomato paste I can get, usually the cheap stuff.
- The double pepper curry bomb
- Red onions and mushrooms (for controlling aromatase)
- Something green for colouring
- Sausage pieces
- Pickles (added just to soften while simmering)
- Beef cubes or other hunks of meat
- A wide variety of vegetables, usually carrot slices or diced peppers
Why make meat slop?
I’ll just put the below bullets to entice you:
- This batch will last me for a week (7 servings)
- It cost $16.14 in total this time around, due to a sale on beef
- It makes your poops majestic due to the fiber content, second only to psyllium husk
- Its a bowl of meat. Meat, a bowl of it.
The Meat Slopping Process
Now with pretty pictures!
First is to gather your chosen ammunition for the fight; below I have my vegetables, tomato paste, meat, and a refreshment.
Now you take your cabbage, and shred that fucker with the hatred of a thousand suns.
After you are done, given you have used red cabbage, it should look like you finished what Gargamel could not.
Anywho, put all the cabbage into a big ass pot (emphasis on the size here).
Then mix it with the tomato paste…
Aaaand then everything else you have on hand.
At this point you will understand why this recipe is named after ‘slop’. It doesn’t look unappetizing in any way, it just looks; sloppy.
Anywho, at this stage you can add spices to it or just head straight to cooking. Let it bubble a bit and then let it simmer until all the meat turns brown (20-30 minutes); keep on adding water so the slop does not burn at the bottom of the pot, but don’t add so much that it turns into a soup.
When you are done, it would look something like this.
Nutritional information for the above batch
Nutritional information will vary depending on what you put in; especially in regards to the meat. With the amounts I used above, and using WolframAlpha as my guide, I am to the following information (Calories/Fat/Carb/Protein/Fiber):
- Both cabbage heads (832/5/192/32/64)
- Onion (44/0/10/1/2)
- Mushrooms (60/1/9/9/3)
- Tomato Paste (NoName brand) (509/0/108/24/24)
- Lean (10%) ground beef; 1.389kg of it (2950/146/0/373/0)
- Overall: (4395/151/219/439/93) Macronutrient Breakdown: Almost a perfect 40/40/20 Pro/Fat/Carb
For reference, that bowl is a cereal bowl except deeper. The parameters are 18 inches circumference at the rim and 3 inches from the rim to the base. And yes, the overflowing bowl is not even one of the above weekly servings.
Overall cost of one serving? $2.32.
Additional benefits of Meat Slop
- Quick to reheat
- Tastes like meat with sauce
- Nutrition on a budget
- Covers a lot of micronutrient bases
- Filling due to fiber and overall volume
- Hearty as fuck
- Due to cooking alongside the phytonutrients, has a minimal HeteroCyclic Amine (HCA) content.
- Due to no simmering of the meat, and instead boiling, minimizes Advanced Glycemic End-product (AGE) content.
- All nutrients that seep out of the veggies during cooking are contained in the liquid portion to later be consumed.
- Did I say that it tastes like a bowl of meat?