If you’re doing a month of the Whole30 challenge, it should be winding down for you now.
Here’s a recipe for Mexican Braised Beef (see photo above, and recipe below) that I found on the blog Nom Nom Paleo. I served it with fresh greens, Sweet Potato Fries (prepared like the Parsnip Fries from last week’s post), and guacamole (I’ll post that recipe tomorrow).
Another idea to fill out your week’s menus:
Mexican Braised Beef
Serves 4-6
2½ pounds beef chuck roast
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 roasted salsa (I used a roasted salsa from Whole Foods)
½ cup chicken stock
½ teaspoon Red Boat Fish Sauce
½ cup minced cilantro (optional)
2 radishes, thinly sliced (optional)
Preheat oven to 300°F with the rack located in the lower middle.
Cut beef into 1½-inch cubes. In a large bowl, combine cubed beef, chili powder, and salt. Toss well to coat.
Melt fat 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 before tossing in garlic and seasoned beef. Next, pour in salsa, stock, and fish sauce, and bring to a boil.
Cover pot and place in oven for 3 hours or until beef is tender. Taste for seasoning and adjust if necessary. (At this point, you can store the beef in the fridge for up to 4 days and reheat right before serving.)
Spoon the beef onto a serving platter and top with cilantro and radishes (if you choose). Assemble your own tacos with lettuce leaves, guacamole, diced onions, and cilantro.
Here’s a link to the original recipe.
Thyme with Sage 