My Paleo journey has been very challenging since I’ve started my full-time job. Work-week lunches have become all about planning!
This is a great dish to make on a Sunday afternoon while you’re running around getting everything ready for the week! The actual prep time for this recipe is less than 15 minutes and once you have everything together, pop it in the oven for a few hours and get on with your day! Here’s how it’s done:
Gather all of your ingredients. Nothing fancy and you’ll most likely have most of it lying around the kitchen. Chop your beef into 1-inch pieces and place in a large mixing bowl.
Also, don’t forget to get your sous-chef involved. She made sure I didn’t forget any ingredients in the bottom of the bag. 🙂
Combine the cubed been with chili powder and salt. Mix well.
Add your coconut oil to a oven-proof pot and melt over medium heat. Chop your onions into long strips.
Add onions to the melted oil and cook until they appear translucent.
Add in the tomato paste and cook for 30 seconds.
Add in garlic…
and seasoned beef.
Now, add the remainder of the ingredients (except the cilantro) and bring to a boil.
Now, here’s the best part… Stick it in the oven and leave it alone for at least 3 hours. Feel free to do whatever you want until its done – paint your nails, watch a movie, do some laundry, take a much needed NAP – whatever you want!
Once your house is filled with the beautifully spicy aroma of braised beef and you’ve completed 3-hours worth of weekly prep (or taken a 3-hour nap), take the pot out of the oven and bask in the mouth-watering glory of tender, spicy, delicious beef. This is a great lunch option for work because it travels well and doesn’t get nasty when microwaved.
If you’re feeling ambitious, whip up some quick guacamole and/or pico de gallo for garnish.
There you have it! Another Paleo lunch idea for your what do I eat!?!? moments. Enjoy and Aloha!
Paleo-Friendly Meals: Mexican Braised Beef
Number of servings: About 1 cup
Per Serving 302 calories
Fat 23 g
Carbs 3 g
Protein 20 g
- 2½ pounds boneless beef short ribs, beef brisket, or beef stew meat cut into 1½-inch cubes (I used beef stew meat)
- 1 tablespoon chili powder
- 1½ teaspoons kosher salt
- 1 tablespoon coconut oil
- 1 medium onion, thinly sliced
- 1 tablespoon tomato paste
- 6 garlic cloves, peeled and smashed
- ½ cup salsa
- ½ cup chicken stock
- ½ teaspoon Fish Sauce
- ½ cup minced cilantro (for garnish)
- Preheat oven to 300°F with the rack located in the lower middle.
- In a large bowl, combine cubed beef, chili powder, and salt. Mix well.
- Melt coconut oil over medium heat in an oven-proof pan or dutch oven. (Make sure it has a lid!)
- Slice onions into long slivers. Once oil is melted, add onions and cook until translucent.
- Stir in tomato paste and cook for 30 seconds more.
- Add garlic, salsa, chicken stock, fish sauce, and beef. Bring to a boil.
- Cover pot and place in oven for at least 3 hours. The longer you cook, the more tender the meat.
- Garnish with cilantro. Or add in some guac and pico de gallo if you're living dangerously.