Beef Barbacoa Bowls with Roasted Brussels Sprouts and Avocado-Radish Slaw

Name: Beef Barbacoa Bowls with Roasted Brussels Sprouts and Avocado-Radish Slaw
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1.5 pound beef chuck roast (cut into 2-inch chunks); 1.5 cup beef broth (unsalted); 1 yellow onion (large, thinly sliced); 4 clove garlic (minced); 2 teaspoon ground cumin; 2 teaspoon chili powder (salt-free); 1 teaspoon dried oregano; 0.5 teaspoon smoked paprika; 0.5 teaspoon black pepper (ground); 1.5 pound Brussels sprouts (fresh, trimmed and halved); 2 tablespoon olive oil; 2 avocados (ripe, diced); 1 bunch radishes (thinly sliced); 0.5 cup fresh cilantro (chopped); 1 lime (juiced)

Slow-cooked, tender beef barbacoa seasoned with aromatic spices, served in a bowl over a bed of roasted Brussels sprouts, and topped with a refreshing avocado and radish slaw.

Prep: 15 min
Cook: 4 hr
Total: 4 hr 15 min
Servings: 5
Cuisine: Mexican
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Low-Carb
Low-Sodium
Low-Sugar
High-Protein
High-Fiber

Ingredients

1.5 pound beef chuck roast (cut into 2-inch chunks)
1.5 cup beef broth (unsalted)
1 yellow onion (large, thinly sliced)
4 clove garlic (minced)
2 teaspoon ground cumin
2 teaspoon chili powder (salt-free)
1 teaspoon dried oregano
0.5 teaspoon smoked paprika
0.5 teaspoon black pepper (ground)
1.5 pound Brussels sprouts (fresh, trimmed and halved)
2 tablespoon olive oil
2 avocados (ripe, diced)
1 bunch radishes (thinly sliced)
0.5 cup fresh cilantro (chopped)
1 lime (juiced)

Instructions

Combine the beef chuck roast chunks, sliced yellow onion, minced garlic, ground cumin, chili powder, dried oregano, smoked paprika, and black pepper in the slow cooker insert. Pour in the unsalted beef broth.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender. Once cooked, remove the beef and shred it using two forks. Return the shredded beef to the slow cooker and stir to coat it in the cooking liquid.
While the beef cooks (or in the last 30 minutes of cooking), preheat your oven to 400 degrees Fahrenheit. Toss the trimmed and halved Brussels sprouts with 1 tablespoon of olive oil and black pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and lightly charred.
In a medium bowl, combine the diced avocados, thinly sliced radishes, and chopped fresh cilantro. In a separate small bowl, whisk together the juice from 1 lime and 1 tablespoon of olive oil. Pour the dressing over the avocado-radish mixture and toss gently to create the slaw.
Serve the shredded barbacoa beef over a bed of roasted Brussels sprouts, topped with a generous spoonful of the avocado-radish slaw.

Notes

The barbacoa beef can be made ahead of time and stored in the refrigerator for up to 3-4 days. Reheat gently before serving.

Nutrition (per serving)

Calories: 485
Protein: 32.2 g
Carbohydrates: 11.8 g
Fat: 34 g
Fiber: 9.2 g
Sodium: 18 mg
Saturated Fat: 8 g
Sugar: 2 g
Cholesterol: 85 mg