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Paleo Beef Barbacoa

A healthy spin on a timeless classic.

Less a recipe, more a food ethos, there are countless variations of this classic to be found. Chef Brett Halfpap shares his version, using our pre-marinated, grass-fed stew meat – available in Belcampo butcher shops.

STEP-BY-STEP

1

Preheat the oven to 275˚F.

2

Combine orange juice, lime juice, vinegar and bone broth.

3

Heat a cast iron skillet over medium-high heat. Add oil to skillet and sear beef until golden brown on all sides.

4

Remove beef from the skillet. Add tomato paste, onions and garlic. Sweat until translucent. Deglaze the pan with the bone broth mixture.

5

Add beef back to the skillet. Cover and transfer to the oven. Cook for 6 hours, or until the beef is fork tender.

(Instant-Pot method: Transfer to instant-pot. Cook on high for 30 minutes; Slow-Cooker method: Cook on low for 8-10 hours.)

6

Remove from the oven and allow to cool. Shred with two forks

7
  • Serving Suggestions:
    • Serve over a salad of cauliflower rice and gem lettuce.
    • Tacos with Paleo Almond Tortillas (Siete), or lettuce wrapped, serve with your favorite taco toppings

INGREDIENTS

  • 2 lb Marinated Stew Meat
  • ½ C Orange Juice
  • ¼ C Lime Juice
  • 1 tbsp Apple Cider Vinegar
  • 1 Onion, Diced
  • 4 cloves Garlic, Minced
  • 1 Cup 100% Beef Bone Broth
  • 1 tbsp Tomato Paste 
  • 1 Bay leaf

SHOP THIS RECIPE

6 Pack Original Bone Broth

Original Bone Broth

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