Wednesday, January 23, 2013

nom nom paleo's Oven-Braised Mexican Beef

It's cold here. Seriously seriously cold. This recipe is perfect for such weather, as it requires long, slow cooking in the oven. Please don't judge if I confess I stood in front of said oven for quite some time to warm back up after fetching the mail...

I love this dish, because it's so simple and can be served up many ways. It also made the kitchen smell awesome in the process! I made lettuce wraps with mine, while my kids enjoyed slightly more traditional, not-quite-paleo tacos. I topped mine with some minced cilantro, green onion, jalapeno and olives. I really wanted to add avocado into the mix, but it would help if I'd had some on hand!

Nom Nom Paleo's Oven-Braised Mexican Beef 
adapted from nom nom paleo

2 1/2 lb. beef stew meat
1 tbs. chili powder
1 1/2 tsp. kosher salt 
1 tbs. coconut oil
1 medium onion, thinly sliced 
1 tbs. tomato paste 
6 garlic cloves, peeled and smashed 
1/2 cup roasted salsa
1/2 cup chicken stock 
1/2 tsp. fish sauce
Preheat oven to 300°F with the rack located in the lower middle.  
In a large bowl, combine cubed beef, chili powder, and salt.  Toss well.  

Melt fat over medium heat in a large, oven-proof dutch oven.  Add onions and sauté until transluscent.  Stir in tomato paste and fry for 30 seconds more, before adding in the garlic and 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.

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