If I had to pick just one favorite part of these delicious beef barbacoa bowls, I wouldn’t know where to start. It might be that you can eat on the brisket meat for days so you don’t have to cook all week long. Or that it’s super easy to transport for a work lunch. Of course, there’s also the fact that my kids gobble it up like there’s no tomorrow.
If you get tired of eating the leftover barbacoa in bowl form, use the beef to top baked sweet potatoes, as the base for a breakfast hash or wrap it in coconut flour tortillas for paleo enchiladas.
Beef Barbacoa Bowls
- 4.5 stars
- 30m
- 6h
- 6h 30m
Ingredients
For the beef:
- 1/2 cilantro bunch
- 1/2 red onion
- 5 garlic cloves
- 1/2 tsp. chipotle powder
- 1/2 tsp. ground cloves
- 1 1/2 tsp. sea salt, plus more to taste
- 2 tbsp. lime juice
- 1/4 c apple cider vinegar
- 1 bay leaf
- 2 lb beef brisket, or chuck roast
- 2 green onions
- 1 avocado
- 1 tomato
- 1/2 lb spinach
For the cauliflower rice:
- 1 onion
- 1 tbsp. coconut oil, or fat of choice
- 1 tsp. minced garlic
- 2 c cauliflower rice
- 2 tsp. sea salt, to taste
- 1 tsp. ground black pepper, to taste
Instructions
For the beef:
- Use two forks to shred the meat.
- Divide the cilantro in half. Peel and cut the red onion into large chunks. Peel and smash the cloves of garlic.
- In a food processor with the s-blade, pulse half the cilantro, red onion, garlic, chipotle powder, cloves, salt, lime juice, and apple cider vinegar until smooth.
- Add sauce to the slow cooker and place the brisket on top of this mixture. Place bay leaf on top.
- Cover and cook on low for 6-8 hours or until the meat pulls apart easily and an internal temperature of 145F is reached.
- Dice the green onions. Peel, pit, and slice the avocado. Dice and seed the tomato. Steam the spinach.
For the cauliflower rice:
- Peel and chop the onion.
- 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.
- Add in the cauliflower rice and sauté for an additional 4–5 minutes. Season with salt and pepper.
- Serve the beef on top of bowls of cauliflower rice with avocado, tomato, spinach, green onions, and cilantro.
Nutrition
- 526
- 52g
- 18g
- 8g
- 25g
- 10g
- 141mg
- 4g
- 2487mg
Mike
Nice summer entree. Makes a nice filling meal for a summer meal.
Ali
not that flavorful
Lynn
Make it into a Qdoba/Chipotle bowl. Shredded beef was perfect for a burrito bowl with rice and pico de gallo (tomatoes, cilantro, green onions, salt) plus quick guacamole using the avocado. (Skipped the spinach.) It was outstanding!!
Nicole
So tasty!! Whole family enjoyed this meal.
Liz
This is a really flavourful and easy recipe, but beef brisket came out tough as shoe leather and was almost impossible to shred with forks. Next time I will make the slow cooker version.
Ausialee
Wonderful. Will make as meal prep meals again.