Recipe: Mexican Pulled Beef [Paleo]

Sometimes, after a long day the last thing you want to do is come home and slave over a hot stove, these are the days when the call of fast food delivery comes in loud and clear and before you know it you’re reaching to the phone to place an order from your best loved delivery place. Don’t.

Investing in a slow cooker is one of the best things you can do for a busy life, there are so many recipes you can put on before you head to the office or out to run errands and a few hours later you’ll come home to a delicious meal ready to eat. It’s perfect.

This Mexican style beef is no different, it cooks for six to eight ours on low and all you need to do before you dig in is pull the beef and cook up the sides.

It makes for a brilliant lunch the next day – so be sure to cook up a little bit extra.

The addition of bone broth in this recipe instead of run of the mill stock adds a new level of nutrition and flavour. Made from the bones of animals, spices and vegetables they are simmered for over 8 hours allowing the marrow to dissolve.

Packed with collagen, gelatin, calcium, phosphorus, potassium and magnesium this broth heaps heal leaky gut, strengthens the immune system, reduces joint pain and calms the mind, promoting better sleep.

The broth can be warmed up and drunk in the morning in place of your coffee or added to stews, soups and sauces in place of the traditional stock.

You can either make your own at home in the slow cooker or you can buy it from Clean Living Co and have it delivered to your door.


Ingredients

  • Topside roast
  • 1tsp cumin
  • 2tsp garlic paste
  • 1/2 large white onion
  • 200ml bone broth
  • 1/2tsp dried red chili
  • 1tsp dried coriander
  • 300ml boiling water
  • 1tsp cinnamon

How to

  1. Seal the beef in A hot frying pan
  2. Place the beef along with the rest of the ingredients in the slow cooker for 8 hours on low
  3. Remove beef from slow cooker and shred using two forks – it should pull apart easily
  4. Strain the liquid from the slow cooker into a pan and add the now shredded beef
  5. Cook on a low to medium heat until the liquid has reduced and serve.
  6. Serve with quinoa, rice, potatoes or on a bun.

 

Signature


Share this recipe with your friends on Pintrest.

Pintrest Recipe - MexBeef

22 comments

  1. Yummy! This looks so tasty and easy to prepare! would definitely try it.
    BTW, loved the name of your blog, would follow you with interest, and would appreciate it a lot if you would follow me back πŸ™‚

    Liked by 1 person

  2. I love easy slow cooker meals during the summer! This would be great for a hot day when I don’t want to turn the oven on. Always need good taco tuesday recipes πŸ™‚

    Like

    • Yep, I stuck some of the leftovers in the freezer… Though you sometimes need to add a little liquid, I squeezed a lemon over it once it was heated up and all good.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s