Beef Barbacoa Bowls

Beef Barbacoa Bowls


This recipe has both a Traditional rice and topping option and a Paleo cauliflower rice and topping option. Decide which option you want to make - Paleo or Traditional - and then review and focus on the directions for that option. Otherwise, you may get confused. (Scroll down for Paleo option, which is found below traditional option.)

The directions, however, for making the Beef Barbacoa is the same for both the Traditional and Paleo options. Get the beef percolating in the slow cooker and when it is almost finished (45 minutes left in crockpot), start on the rice and topping options - either the Traditional version or the Paleo version.  

Beef Barbacoa Ingredients:
1/2 bunch cilantro, chopped
1/2 red onion
5 cloves garlic
1 lime
1/2 teaspoon chipotle powder
1/2 teaspoon ground cloves
1 1/2 teaspoons coarse sea salt
1/4 cup apple cider vinegar
2 pounds beef brisket, or chuck roast 
1 bay leaf

Beef Barbacoa Directions:
1. Peel and cut the red onion into large chunks.

2. Peel and smash the cloves of garlic. Juice lime.

3. In a food processor with the s-blade, pulse the cilantro, red onion, garlic, chipotle powder, cloves, salt, lime juice and apple cider vinegar until smooth.

4. Add sauce to the slow cooker and place the brisket on top of this mixture. Place bay leaf on top.

5. Cover and cook on low for 6 to 8 hours or until the meat pulls apart easily.

6. Use two forks to shred the meat.

Rice Ingredients for Traditional Bowl (make Beef Barbacoa as directed above) and traditional rice as follows:
1 small onion
1 clove garlic
1 tablespoon coconut oil, or fat of your choice 
3 cups leftover Soft and Savory Brown Rice (or another rice recipe)
2 teaspoons coarse sea salt
1 teaspoon ground black pepper

Topping Ingredients for Traditional Bowl:
Black beans
Corn (frozen that has been thawed)
Mixed greens
Green onions, chopped
Additional cilantro, chopped
Avocado, cut into slices
Grape tomatoes, cut in half or tomato salsa
Salad Dressing of choice or extra salsa
Tortilla chips (if desired)

Traditional Rice Directions:
Follow steps 1-7 as directed above for Beef Barbacoa. Follow steps 8-10 and 11-13 for assembling the bowl as directed below for traditional rice:

8. Chop the onion and mince the garlic. 

9. Heat the coconut oil (or another oil of your choice) in a skillet over medium heat. Sauté the onion and garlic for 3–4 minutes, or until the onion is translucent.

10. Add in Soft and Savory Brown Rice and sauté just until rice is heated through. Season with salt and pepper.

Assembling Traditional Bowl:
11. Layer the rice into each guest's bowl and then the desired toppings - black beans, corn, mixed greens, green onions, cilantro, avocado and tomatoes.
   
12. Serve beef over toppings.

13. Drizzle dressing or salsa over and garnish with tortilla chips (if desired).

Makes 4 servings.
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Cauliflower Rice Ingredients for Paleo Bowl (make Beef Barbacoa as directed above) and cauliflower rice as follows: 
1/2 head cauliflower 
1 small onion
1 clove garlic
1 tablespoon coconut oil, or fat of your choice 
2 teaspoons coarse sea salt
1 teaspoon ground black pepper

Topping Ingredients for Paleo Bowl:
Mixed greens
Green onions, chopped
Additional cilantro, chopped
Avocado, cut into slices

Grape tomatoes, cut in half or tomato salsa
Salad dressing of choice or extra salsa


Cauliflower Rice Directions for Paleo Bowl:
Follow steps 1-7 as directed above for Beef Barbacoa. Follow steps 8-10 and 11-13 for assembling the bowl as directed below for cauliflower rice:

8. For the cauliflower rice: Break the cauliflower into florets; chop the onion and mince the garlic. Use a food processor to pulse the cauliflower florets into a rice-like texture.

9. Heat the coconut oil in a skillet over medium heat. Sauté the onion and garlic for 3–4 minutes, or until the onion is translucent.

10. Add in the cauliflower rice and sauté for an additional 4–5 minutes. Season with salt and pepper.

Assembling Paleo Bowl:
11. Layer the cilantro rice into each guest's bowl and then the desired toppings - mixed greens, green onions, cilantro, avocado and tomatoes.
   
12. Serve beef over toppings.

13. Drizzle dressing or salsa over.

Makes 4 servings

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Sharon Kaufman
Jesus Christ has been my Savior for 44 years. Robert, the wonderful man that God provided to love me has been my husband for 42 of those years. We have four children, all grown, several with children of their own. Of course that means that we have grandchildren - 10 to be exact, and three great granddaughters. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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