from https://www.bulletproof.com/recipes/keto-recipes/mexican-shredded-beef-recipe/
Ingredients
1 2/3 kg
Beef, short ribs, bone-in, lean
(pasture raised)
2 tsp
Turmeric, powder
1 tsp
Sea Salt
2 tsp
Cumin
2 tsp
Coriander, ground
1/2 cup
Water
1 bunch
Cilantro (coriander)
(chopped)
4 clove(s)
Garlic
(2-4 cloves, your choice (or can omit all-together))
2 tsp
Chipotle Paste
2 tsp
Paprika
Instructions
In a small bowl, combine dry ingredients.
Add short ribs to slow cooker and lightly coat each piece in the spice mix.
Sprinkle cilantro stems and optional garlic over the ribs. Carefully add water without rinsing spices off of the meat.
Cook on low for 6-7 hours, or until it is falling apart. Check the meat at 6 hours and cook longer if it is not tender enough.
If desired, drain cooking liquid into a small saucepan and reduce for 10-15 minutes over medium heat.
Return liquid to the crock pot. Using two forks, pull the meat apart and shred the beef.
Serve hot with butter lettuce or romaine as a taco, guacamole, roasted sweet potato, wilted spinach and fresh cilantro. Or serve over rice with vegetables of choice.
