Have learned about this from a Keto-weenie and decided to try it here as a marinade for the diced beef, instead of soy sauce. Had no ill effects and later research says cocnut aminos are another Asian import used forever as a sweetener. For us Westies, it turns out to be a relatively healthy sweeetening and seasoning agent with 17 amino acids (who knew there were that many?) and low glycemic index. Will try it in other recipes. Readily available on Amazon. http://coconutsweetener.blogspot.com/2013/01/what-is-coconut-aminos.html
Gelatin (Knox and regular beef gelatin)
So, gelatin has many uses, it would appear. ATK uses it in many recipes as a thickener. Becareful with it. Too little and not enough thickening. Too much, you get slime. But it worked great in this recipe. Based on a Keto soups and stews cookbook we had lying around, I bought a bag of “Beef Gelatin” from Amazon, but hadn’t used it before running out of Knox and deciding “What the heck, this may work.” In both attempts, I used the prescribed 1 T of gelatin disolved for five minutes in tepid water. Dumped it in the pot as one of the finishing steps, stirred well, and discovered that the thickening seemed to increase overnight in the fridge and then again the next night.
Turns out that Knox is just finely ground beef gelatin. (Presumably Jell-o is made the same way, but not sure.) Gelatin, it seems by definition, is made from animal collagen (bones and other leftovers), and therefore is not vegan. Just saying.