Less expensive cuts of beef (inside round, in this case) are perfect for slow-cooked foods like chilies and curries. This spicy dish feels super-fresh and summery, served up with lots of fresh avocado, lime, and parsley.
Created by Lisa on July 3, 2016
- 1 whole inside round of beef (this one was 7 lb)
- 2 tbsp. coconut oil
- 2 tbsp. avocado oil
- 5 large jalapeno peppers
- 1 1/2 tbsp. ground cumin
- 2 tsp. freshly ground black pepper
- 2 tsp. Kosher salt
- 2 large sweet onions, diced
- 1 large head of garlic, peeled
- 1 c grain-free beef stock
- Sour cream, chopped fresh cilantro, avocado, and lime wedges for serving
- Place a tbsp of the oil in a large heavy cast iron skillet, on med-high heat.
- Cut the beef into large chunks. Season the beef, and brown it in the skillet, a few pieces at a time (avoid overcrowding the pan). Add more oil if needed as you go. Transfer the meat to the slow cooker.
- Now place the cut onions in the skillet, stirring periodically until golden.
- While the onions cook, chop the jalapeno peppers, garlic, cumin, salt, pepper, and avocado oil in a food processor. Add some of the beef stock as needed to reach a paste consistency.
- Pour the paste into the skillet with the onions. Simmer about 2 minutes.
- Transfer the paste to the slow cooker. Add the remaining beef stock and stir to distribute the paste throughout.
- Slow-cook on low heat 9 hours or until meat is easily broken with fork.
- Serve with sour cream and lime wedges and a sprinkling of fresh chopped cilantro.