Here’s another winner from Michelle Tam, of Nom Nom Paleo fame. Despite the chili powder and serrano peppers, I wouldn’t really call this a spicy dish. However, if you are sensitive to nightshades like peppers, or if you don’t tolerate FODMAPs like garlic, this might not be for you. Otherwise, a delicious crowd pleaser and sure to become one of your favorites!
2 1/2 pounds boneless beef short ribs, beef brisket, or beef stew meat, cut into 1 1/2 inch cubes
1 T chili powder
1 1/2 tsp kosher salt
1 T coconut oil or fat of choice
1 medium onion, thinly sliced
1 T tomato paste
6 garlic cloves, peeled and smashed
1/2 cup Salsa Roja Asada (recipe on site) or roasted salsa of choice
1/2 cup organic chicken stock
1/2 tsp Paleo-friendly fish sauce (Red Boat brand)
1/2 cup minced cilantro (optional)
2 radishes, thinly sliced (optional)
- Preheat the oven to 300 degrees Fahrenheit with the rack placed in the lower middle position.
- Cut the meat into 1 1/2 inch cubes. In a large bowl, combined the cubed beef, chili powder, and salt.
- Melt the fat over medium heat in a large Dutch oven or other oven-safe pot. Thinly slice the onion, and saute it until translucent.
- Stir in the tomate paste and allow it to cook for about 30 seconds.
- Then toss in the peeled and smashed garlic.
- Add the seasoned beef, Salsa Roja Asada, chicken stock, and fish sauce. Bring the ingredients up to a boil.
- Cover the pot and place it in the oven for 3 hours or until the beef is tender.
- Taste for seasoning and adjust if necessary. If you’re not eating right away, you can keep the beef in a covered container in the fridge for up to 4 days — just reheat on the stove before serving.
- Spoon the beef onto a serving platter and top with minced cilantro and/or thin slices of radish if you’ve got ’em.
The picture shows the braised beef served over rice. If you want to go strict Paleo, you can use any vegetable rice or noodle. My favorite is butternut squash, but cauliflower also works.