Curated and considered for the modern primal life

Nom Nom Paleo’s Oven Braised Mexican Beef

Posted on February 13, 2014 by Alyssa Cassidy

We aren’t too into Valentine’s day in my home- a small gift or something, but no diamonds, or big oversized drug store boxes of chocolate. I decided to make a new (to me) recipe for a loved one instead of buying a gift- and let me tell you, I made a GREAT decision. 

I am so excited about Michelle Tam’s new book Nom Nom Paleo - Food For Humans, which is getting rave reviews across the interwebs. To celebrate this exciting time for her and her crew, I decided to make a recipe I hadn’t tried from her site which featured some of my favorite ingredients (and ones that my Valentine will enjoy too!)

I made a few modifications due to cooking equipment I had, and also to a few of the ingredients because I use any excuse I can to use chocolate chili spice. I also halved the recipe for my batch so my cooking time was a little less. This is super easy, but does require a few hours cooking time- perfect to throw on, prepare for a dinner party and serve hot once your guests arrive.

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Oven Braised Mexican Beef via Nom Nom Paleo

You will need: 

  1. 2 1/2 lbs boneless beef - I used stew meat, cut into 1-1 1/2 in pieces
  2. 1 tbsp chili powder (I used the delicious chocolate chili spice by Teeny Tiny Spice Co. which has quite a bit of spice, so I lessened the amount)
  3. 1 1/2 tsp salt  (Real Salt is perfect)
  4. 1 tbsp coconut oil 
  5. 1 medium onion, sliced thin (I chopped, whoops!)
  6. 1 tbsp tomato puree
  7. 1/2 cup salsa (she recommends roasted salsa)
  8. 6 cloves garlic, peeled and smashed
  9. 1/2 tsp Red Boat Fish Sauce
  10. 1/2 cup chicken stock
  11. 1/2 cup minced cilantro
  12. 2 radishes sliced thin

So first, preheat the oven to 300 degrees.

Chop the beef if needed and transfer to a large bowl. 

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Toss beef with chili and salt until evenly seasoned. If you have a dutch oven, put it on the stove over med high heat. I don’t have a dutch oven so I used a ceramic pot with lid for to baking but a regular frying pan for this part. Add your coconut oil and melt.

Throw in onion and fry until translucent- then add tomato paste and salivate for about 30 seconds as you take in the amazing smells you will now be producing from this pot. Pull it together and add the garlic. 

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Throw (or nicely place) your beef in the mix, then add chicken stock, salsa, fish sauce and mix. Bring this mixture to a boil then cover and place in the oven. I transferred to my greased ceramic baking pot. 

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Cook for 3 hours (or until beef is tender.) I went for a little less time on my batch.

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Prep some lettuce cups (boston lettuce works really well) chopped cilantro, radish and avocado or guacamole (any of your favorite toppings will work!)

Carefully spoon the finished beef into your cups and enjoy.

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We scarfed this down so quickly. Absolutely loved it. I went a little heavy on my chocolate chili spice, which made these VERY spicy, so next time I think that is the only thing I would change in the way I made these. I also think these would be great on sweet potato flour tortillas (paleo!) 

Give it a try this weekend, especially if you decide to do a Valentine’s, Singles Awareness, or Friendship day meal for someone. Have you made this before? Did you love it as much as I did? Let me know how yours went!

Posted in beef, chocolate, nomnom, nomnompaleo, paleo, paleo foods, recipe


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