BEEF CHEEK BARBACOA

This is tender, fall apart meat. You wouldn’t think a cheek of a cow could pack so much flavor but you’d be surprised! (And yes Coach Jon took that beautiful pic!)

INGREDIENTS:

• 2 lb beef cheek

• 1 tsp avocado oil

• 1 tsp salt

• 2 cups bone broth

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 cup red enchilada sauce (if you cannot find a clean ingredient sauce, substitute 1/2 cup canned tomato sauce + 1 tsp chili powder + 1/2 tsp cumin + 1/2 tsp smoked paprika)

RECIPE STEPS:

1. Preheat oven to 350.

2. Place oil in a heavy bottom Dutch oven on the stove on medium high heat.

3. Brown cheeks on both sides in oil and remove to a plate.

4. Add all seasonings, sauce and broth to the pan and stir well. Bring to a simmer and add beef cheeks back to the pan.

5. Cover and bake for 5 hours.

6. Remove cheek from pan and gently shred the meat.

7. Add a fresh squeeze of lime and enjoy!

8. Store leftover meat in the braising liquid.

MACROS & SERVING INFO:

SERVINGS: 4
CALORIES PER SERVING: 300
PROTEIN: 35g
FAT: 16.5g
CARBS: 3g