W30 Mexican Braised Beef

"Taken from Nom Nom Paleo - I just changed the spices a teensy bit."
photo by kathleenkirbyturner photo by kathleenkirbyturner
photo by kathleenkirbyturner
Ready In:
3hrs 15mins




  • Preheat the oven to 300º F, 150º C.
  • Cut the meat into 1 1/2 inch cubes. In a large bowl combine the beef, chili powder, and salt.
  • Melt the coconut oil over medium heat in a large Dutch oven - or other oven-safe pot. Saute the onion until translucent.
  • Stir in the tomato paste and allow to cook for 30 seconds or so.
  • Toss in the mashed up garlic. Add in the seasoned beef, the salsa, stock, and fish sauce. Bring the whole thing to a boil. Smells good already. But wait, there's more!
  • Cover the Dutch oven and place in the preheated oven. Let it sit for about 3 hours. The beef will be fall-apart tender and so delicious it will bring tears to your eyes. Keeps for 4 days and reheats well.
  • Sprinkle a little chopped cilantro over all right before serving. Viva!

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Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
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