Paleo Mexican Shredded Beef

Makes approximately: 4 servings
Total time: 2 hours

This Paleo Mexican Shredded Beef is a tasty, family-style dinner staple that is incredibly versatile, and provides the perfect protein for any dish. Cook it once and enjoy eating it multiple times throughout the week, in more exciting ways than one! It’s a great recipe for meal-prep and batch cooking, as it's also freezer friendly.

Ingredients:

  • 1 Tbsp coconut oil or olive oil
  • ½ cup of onion, diced (optional)
  • 500g beef cut (steak, chuck or rump), diced
  • 3 cloves garlic, finely chopped (optional)
  • 2 tsp cumin powder
  • 1 tsp paprika powder
  • 1 tsp coriander seed or fennel powder
  • 1 Tbsp fresh oregano, finely chopped or dried
  • 1 Tbsp tomato paste
  • 1 Tbsp coconut aminos
  • Pinch of salt
  • Optional: ½ tsp chili powder (for extra spice)
  • 2 cups beef bone broth or stock

Method:

  1. Add the oil and the onion to a large saucepan. Sauté over medium high heat for a couple of minutes while you prepare the beef.
  2. Add the diced beef, garlic and spices into the saucepan and stir well. The beef will naturally release juices whilst cooking, which will become part of the cooking broth.
  3. After a minute, add the rest of the ingredients, including the beef broth and stir thoroughly. The beef should be almost covered with liquid (more juice from the meat will come out whilst cooking).
  4. Bring everything to a boil, then reduce heat to simmer and cover the pan with a lid. Leave to cook slowly for 1 hour and 45 minutes, stirring occasionally. Over time, the cooking broth will thicken and reduce as the beef cooks and turn into a gravy-like sauce.
  5. Once done, the beef should be very soft and fall apart. Turn off the heat and shred the meat in the pan with a fork. Give it one last mix to evenly soak the shredded beef throughout the sauce.
  6. Serve warm in your desired sides i.e. large salad and small amounts of mashed or roast kumara and potato or a small portion of rice.
  7. Optional: garnish with extra fresh herbs, lime wedges, sliced avocado and/or a dollop of unsweetened coconut yogurt.

If using a slow cooker:
Repeat the first steps, combining the ingredients into a slow cooker and set to cook on high (covered) for 4 hours, medium for 6-7 hours or low for 8-10 hours.