This was a recipe that I actually found or someone sent me during our first round of Whole30, and I mentioned it quickly in one of my weekly meal line up posts I was doing to keep us accountable around here haha! I remembered it the other day and it actually took me a while to find it on here, and then I realized I never made a post just individually for this recipe and thought “hey, this little guy is totally deserving of his own spotlight.” So here we are. 🙂
This recipe is really straight forward and easy, but it does take some forethought because it has to cook in the oven for a few hours. So think, this is something I would need to put together after lunch or get it ready in the morning and set it in the fridge until later. Plus side of that though is that you don’t have to prep dinner later after you get home from your day or the crazy hours of toddler meltdowns in the evening! I don’t know what it is about 430-530 p.m. but in our house it is one of the most emotional hours of the day! I feel like you could probably do this in the crock pot, but I haven’t tried that yet myself, and I also just saw on their website when I was linking it that there is an instant pot recipe too, so that may definitely be a game changer if you have one of those!
So here it is! We like to serve this on top of a patacone or just alone with plantain chips and guacamole. You could easily add this to a bed of lettuce for a salad, do a lettuce wrap, or even use it as a taco/burrito kind of filler. Hope you enjoy!
- 2½ pounds boneless beef short ribs, beef brisket, or beef stew meat cut into 1½-inch cubes
- 1 tablespoon chili powder
- 1½ teaspoons kosher salt
- 1 tablespoon coconut oil
- 1 medium onion diced
- 1 tablespoon tomato paste
- 6 garlic cloves, peeled and smashed
- ½ cup roasted salsa
- ½ cup chicken stock or bone broth
- ½ teaspoon fish sauce
- ½ cup minced cilantro – optional topping
- cherry angel tomatoes – optional topping
- 2 radishes, thinly sliced – optional topping
What to do:
- Preheat oven to 300°F with the rack located in the lower middle.
- In a large bowl, combine cubed beef, chili powder, and salt and toss.
- Melt coconut over medium heat in a large, oven-proof dutch oven. Add onions and sauté until translucent.
- Stir in tomato paste and fry for 30 seconds, then add garlic and seasoned beef to the pot on the stove.
- Pour in the roasted salsa and chicken stock, and bring to a boil.
- Cover pot and place in over for 3 hours or until beef is tender.
- Taste for seasoning and adjust if necessary.
- Serve, top with cilantro, angel tomatoes, radish, inside of a lettuce leaf with guacamole.