Slow cooked barbacoa beef with turmeric rice, cabbage slaw, and a homemade maple barbecue sauce. These filling bowls are paleo-friendly and packed with fresh, delicious ingredients.
I took a short trip to Berkeley, CA over the weekend to visit a few friends (one being Sarah from Making Thyme for Health, which was a lovely little getaway! We brunched at La Note, we hiked, we lunched at Sweetgreen, we pizza-d at The Cheese Board, we brewery-ed at Federation Brewing…I passed out at 9pm…all essential activities for a much-needed mini vaycay.
SO. Food this week! I’m thinking crock pot all the way. I know much of the U.S. is still experiencing warm weather, but it’s been chill-ay here! As soon as the weather starts cooling off, I immediately start craving comfort foods that are big on fill-ability and flavor. You’re looking at my idea of comfort food at its finest right here.
These bowls are a mash up of three existing recipes on this site – my Barbacoa Beef recipe, my Ginger-Turmeric Aromatic Rice, and my Maple-Bourbon BBQ Sauce recipe. The three combined make for one epic burrito (slash deconstructed taco) bowl! I made a quick cabbage and carrot slaw, sliced up some radishes and avocado, sat back, and marveled at the vibrance.
A note about the barbecue sauce: I felt the bowls needed a sauce to tie everything together, but they’re great with or without sauce. If you aren’t looking to make a big batch of homemade barbecue sauce, I’ve got you! You can use a store-bought sauce, or stick with guacamole and/or salsa. All sorts of options here!
Like any bowl you’ll find on this site, you can change it up to cater to your dietary needs. Use a vegetable “rice” (such as cauliflower rice) rather than regular rice, or go full-tilt taco or burrito. The man used some of the leftover beef for his breakfast burritos, while I stuck with the bowl as pictured.
Get that Monday!
- 1 4-pound bone-in beef chuck roast
- 2 cups beef broth
- 2 chipotle chilis in adobo sauce
- 1 tablespoon ground cumin
- 1/2 teaspoon sea salt
Easy Cabbage Slaw:
- 4 cups red cabbage, thinly sliced
- 1.5 cups grated carrot
- 3 tablespoons lime juice
- 1/2 teaspoon sea salt, to taste
Prepare the Barbacoa Beef:
- Place the beef in your crock pot and sprinkle with salt. Add the broth, chilis in adobo sauce, and ground cumin to a blender and blend until smooth. Pour this mixture into the crock pot and cover. Set on low for 8 to 12 hours.
- When the barbacoa beef is ready, transfer the beef roast to a cutting board and use two forks to shred it. Transfer the shreds back to the crock pot for 15 minutes (or more) to absorb the juices.
Prepare Cabbage Slaw:
- Place the thinly sliced cabbage in a large mixing bowl and drizzle with lime juice and sea salt. Use your hands to massage and squeeze the lime juice into the cabbage - this will help break down some of the fibers in the cabbage and make it easier to chew. Taste slaw for flavor and add more lime juice and/or sea salt to taste.
Make the Bowls:
- If you love crispy barbacoa beef, heat a cast iron skillet to medium-high. Transfer some of the barbacoa beef (just enough for 1 layer) to the hot skillet and allow it to cook, stirring every 2 minutes or so, until the beef is nice and crispy, about 6 to 8 minutes total. Repeat this process until you have enough crispy beef for serving. If you're fine with tender shredded beef, you can skip this step and go straight to bowl formation.
- Load up bowls with Ginger Turmeric Aromatic Rice (or rice of choice), shredded barbacoa beef, cabbage slaw, avocado, radishes, microgreens, and cilantro. Drizzle with Maple Bourbon Barbecue Sauce, and serve!
Nutrition Information:Yield: 6 Serving Size: 1 g
Amount Per Serving: Unsaturated Fat: 0g