Braised Mexican Beef
2-3 lb Pot Roast, Chuck steak or tri tip roast, grass-fed
3 stalks celery or the butt end of celery chopped in quarters (rinsed)
1 onion chopped in quarters
3 carrots chopped in large chunks
1 bay leaf
2 Fresno peppers (red) or 3 jalapenos cut in half
2 Tbs sea salt or kosher salt
Fresh cracked pepper
2 large tomatoes cut up or add 1 14 oz can of chopped tomatoes (preferably organic).
2 cups cauliflower rice (approximately ½ head chopped)
4 Tbs chile powder
1 teaspoon cumin
1 Tbs oregano
Sea salt and pepper to taste
Put the beef, celery, carrot, onion, garlic and bay leaf in a stock pot and cook for 3-4 hours either on low on the stove top, or in the oven, covered, at 275 degrees.
Check at 3 hours using 2 forks, pull the meat apart. If the meat does not pull apart easily, then cook longer. If it falls apart, it is done.
Remove the vegetables and place on the stove on medium heat.
Add the cauliflower rice, tomatoes and seasonings and cook for one hour on medium low heat. Let the juices reduce and flavors to settle.
Serve with white rice, tortilla chips, and fresh cilantro
I love slow cooking meat. It helps the proteins break down so the meat shredds. The uses from there can be many. When my kids were little and we were skiing, I used to make this all in the crock pot. Go out for the day, come back and the house smelled great! It just requires simple ingredients and is delicious.
Note on the Fresno chiles: they are hot and add nice subtle heat to the dish. The jalepeno would be less spicey.