Beef Barbacoa Bowls

Name: Beef Barbacoa Bowls
Total time: 90 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 1/2 lbs beef roast; 1 onion; 6 cloves garlic; 2 cups beef stock; 3 tbsp apple cider vinegar; 2 tsp cumin; 2 tsp chili powder; 1 tsp smoked paprika; 3 bay leaves; 2 limes; 2 cups rice; 1 can black beans

Smoky, citrusy shredded beef simmered until melting, piled over rice with beans for a burrito bowl better than takeout.

90 min · Comfortable · 560 cal · 40g protein · $3.00/serving · Mexican

Comfort Food High-Protein Meal Prep

90minutes

6servings

560calories

40gprotein

$3.00per serving

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Ingredients (serves 6)

2 1/2 lbs beef roast
1 onion
6 cloves garlic
2 cups beef stock
3 tbsp apple cider vinegar
2 tsp cumin
2 tsp chili powder
1 tsp smoked paprika
3 bay leaves
2 limes
2 cups rice
1 can black beans

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Instructions

1
Cut the roast into 4 large chunks and season with salt, cumin, chili powder, and smoked paprika.
2
Sear the beef in a Dutch oven over medium-high heat for 6 minutes total until browned on all sides.
3
Add the chopped onion, garlic, beef stock, vinegar, bay leaves, and juice of 1 lime. Cover and simmer on low 75 minutes until the beef falls apart.
4
Meanwhile, cook the rice and warm the drained black beans.
5
Shred the beef into the cooking liquid and simmer uncovered 5 minutes so it drinks up the juices.
6
Build bowls with rice, beans, and barbacoa, and finish with lime wedges and your favorite toppings.