Tuesday, April 8, 2014

Paleo Beef Carnitas

This one couldn't be easier, as long as you have the time to allow to let the beef cook. While I did it on the stove top I think it would work in the crock pot too if you can't be around long enough for it to simmer.

I adapted it from one of the recipes Cooking Light has declared its best recipes ever. You could serve this as lettuce wraps or as I did, over a salad topped off with salsa dressing.

Paleo Beef Carnitas

coconut oil, for greasing
1 medium onion, chopped
4 minced garlic cloves
2 lbs. beef stew meat, cut into chunks
1 cup organic beef broth
1 tsp. palm sugar
3/4 tsp. salt
1/2 tsp. red pepper flakes
1 large unpeeled orange wedge

Heat a large Dutch oven over medium-high heat. Coat pan with a little coconut oil. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute.

Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture.

Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Remove and discard orange.

Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Salsa Dressing 

1/2 cup organic salsa
zest & juice of one lime
1/4 cup chopped cilantro
salt & garlic powder, to taste
1/4 cup olive oil

Combine salsa, lime juice and zest, cilantro and seasoning in a blender or food processor. Slowly add in olive oil and process until smooth. If too thick for your likening thin out with a couple tbs. water.

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