TeachEatRepeat Recipe: Beef Barbacoa Bowls Brown Baggin’ It is our weekly food blog brought to you by TeachEatRepeat. Each week, these Brooklyn-based teachers present their favorite recipes for workday lunches.

Who doesn’t love a killer Chipotle burrito bowl (especially when they’re two for one on Teacher Appreciation Day)? This beef bowl, which is our take on a NomNomPaleo classic, Oven-Braised Mexican Beef, is a totally versatile, weekday lunch base. Serve it over a salad, over roasted sweet potatoes or broccoli, or on a bed of cauliflower rice, or toss it in a bowl and top with a fried egg and avocado. Bueno!

What You’ll Need

  • 2½ pounds boneless beef short ribs, beef brisket, or beef stew meat cut into 1½-inch cubes
  • 1 tablespoon chili powder
  • 1½ teaspoons kosher salt
  • 1 tablespoon coconut oil or ghee
  • 1 medium onion, thinly sliced
  • 1 tablespoon tomato paste
  • 6 garlic cloves, peeled and smashed
  • ½ cup compliant roasted salsa (use your favorite!)
  • ½ cup chicken stock
  • ½ teaspoon fish sauce
  • ½ cup minced cilantro
  • 2 radishes, thinly sliced

What To Do

  1. Preheat oven to 300°F with the rack located in the lower middle.
  2. In a large bowl, combine cubed beef, chili powder, and salt.
  3. Toss well.
  4. Melt fat over medium heat in a large, oven-proof pot.
  5. Add onions and sauté until clear.
  6. Stir in tomato paste and fry for 30 seconds, then toss in the garlic and your seasoned beef.
  7. Finally, add your salsa, chicken stock, and fish sauce.
  8. Bring all ingredients to a boil.
  9. Cover pot and place in oven for 3 hours or until beef is tender.
  10. Taste for seasoning and adjust if necessary
  11. Spoon the beef into a pretty bowl and sprinkle on some of your favorite toppings!
Photo credit: Flickr