andrejthechef
MexicoStewDinnerKetoLow carbHigh protein

Beef Barbacoa

Chuck roast marinated in chipotle and lime, slow cooked for 8 hours and shredded. 45 g of protein and 2 g net carbs per serving.

prep
30 min
cook
8 h
total
8 h 30 min
serves
8
level
easy

Per serving: 310 kcal · 45 g protein · 18 g fat · 2 g net carbs

Shredded beef barbacoa served over cauliflower rice with cilantro, diced onion and lime

Barbacoa is beef cooked low and slow until it falls apart. Here a chuck roast sits in a chipotle, garlic and lime marinade, gets a hard sear, then braises for 8 hours before shredding.

At 45 g of protein and 2 g net carbs per serving, it fits a keto plan without feeling like one. Serve it over cauliflower rice, and make the full batch. It reheats beautifully all week.

method

  1. Blend the chipotles, garlic and spices. Mix in the vinegar and lime juice.

  2. Score the meat in a diamond pattern and coat it all over with the marinade.

  3. Refrigerate for 4 to 12 hours.

  4. Heat a Dutch oven on high and sear the meat on all sides.

  5. Add the remaining marinade, the broth and the bay leaves.

  6. Cook on low for 8 hours.

  7. Remove the meat and shred it with two forks.

  8. Strain the cooking liquid, return the shredded meat to it and simmer for 20 minutes.

  9. Adjust the seasoning. Serve over cauliflower rice with lime wedges, cilantro and diced onions.

chef's tips

  • Choose a well-marbled chuck roast and trim the excess fat.
  • Marinate overnight for maximum flavor.
  • Keep the heat low. That is what makes it tender.
  • Reduce the cooking liquid for extra flavor.