BEEF CHEEK BARBACOA
This is tender, fall apart meat. You wouldn’t think a cheek of a cow could pack so much flavor but you’d be surprised! (And yes Coach Jon took that beautiful pic!)
INGREDIENTS:
2 lb beef cheek
1 tsp avocado oil
1 tsp salt
2 cups bone broth
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup red enchilada sauce (if you cannot find a clean ingredient sauce, substitute 1/2 cup canned tomato sauce + 1 tsp chili powder + 1/2 tsp cumin + 1/2 tsp smoked paprika)
RECIPE STEPS:
Preheat oven to 350.
Place oil in a heavy bottom Dutch oven on the stove on medium high heat.
Brown cheeks on both sides in oil and remove to a plate.
Add all seasonings, sauce and broth to the pan and stir well. Bring to a simmer and add beef cheeks back to the pan.
Cover and bake for 5 hours.
Remove cheek from pan and gently shred the meat.
Add a fresh squeeze of lime and enjoy!
Store leftover meat in the braising liquid.
MACROS & SERVING INFO:
SERVINGS: 4
CALORIES PER SERVING: 300
PROTEIN: 35g
FAT: 16.5g
CARBS: 3g