It's TACO TUESDAY my favorite day of the week! I will be celebrating, per usual, but this week I’m making a few swaps. It’s going to be all lettuce cups and cauli rice as I'm currently on a F-Factor Step 1, 2 week reset. My tacos are pictured above and let me tell you...they were DELICIOUS! I didn't feel like I was missing out at all!
I love switching up the protein I prepare each week for my tacos. Shredded beef was a new one for me and it was U-N-R-E-A-L‼️It was super easy and ended up even better than I imagined. A few of you had been asking for the recipe so here it is. If you have any questions or comment please reach out! I love hearing from all of you, until then 👋🏼 XOX, Sophie Paige Homemade Beef, Barbacoa Style (GF) Inspired by Pamela Salzman @pamelasalzman Yield: 6-8 Servings Ingredients
Directions 1. Preheat your oven to 325°F. Pat both sides of the brisket dry with a paper towel. 2. Once dry, cut into 3 pieces. Season with Avocado oil, salt and pepper on both sides. 3. Add Chili Powder, Ground Cumin, Garlic Powder, Paprika, Dried Oregano, Onion Powder, Salt, Black Pepper, Red Chili Flakes and Lime juice to a small bowl. Mix and rub into the brisket. 4. Place brisket and any extra “rub” into an oven safe pot. 5. Add Bay Leaves and Stock to the pot. 6. Place in the oven and cook for about ~5 hours. About every hour and a half I checked the brisket and flipped the pieces making sure all sides got time in the stock. Brisket is fully cooked when you can insert a for into it and the brisket falls apart. 7. Scrape excess fat off the brisket and scoop out of the stock. Shred the meat with 2 forks and serve with desired accompaniments. Enjoy!!
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About The AuthorI'm a young girl who loves fashion/beauty, cooking, exploring/traveling and coffee!! Follow along to take part in my journey and see my path to becoming a registered dietician! Archives
October 2021
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