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:

  1. Preheat oven to 350.

  2. Place oil in a heavy bottom Dutch oven on the stove on medium high heat.

  3. Brown cheeks on both sides in oil and remove to a plate.

  4. Add all seasonings, sauce and broth to the pan and stir well. Bring to a simmer and add beef cheeks back to the pan.

  5. Cover and bake for 5 hours.

  6. Remove cheek from pan and gently shred the meat.

  7. Add a fresh squeeze of lime and enjoy!

  8. Store leftover meat in the braising liquid.

MACROS & SERVING INFO:

SERVINGS: 4
CALORIES PER SERVING: 300
PROTEIN: 35g
FAT: 16.5g
CARBS: 3g

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MIKE’S TACO SEASONING