Who is here for the easy button, set it and forget it dinners? Who is also here for meals that are DELICIOUS?
Good, me too.
And that’s why this recipe is so perfect.
I’ve made it now with beef from Wild Pastures, lamb from Ale Lamb Co., and bison from US Wellness meats (and even once as a combo of lamb and bison), and it’s been SUCH a hit every time.
Save 10% on Ale Sheep Co goods with code: RADICALROOTS.
Save 20% for life on Wild Pastures boxes delivered to your door.
Enjoy delicious bison, organ meats, and more from US Wellness meats.
We’ve served it up in sourdough tortillas*, topped big delicious taco bowls, and straight out of the slow cooker.
*Have you tried sourdough tortillas yet? Game changing. Trust. Find my recipe in the Sourdough Sisterhood recipe book!
This has to be my new favorite, and I love that it’s a set it and forget it protein that won’t heat up my kitchen as we move into these warmer months. It’s SO simple to prepare, which means (as is always my goal) easy weeknight dinners can also be delicious. Bonus points for leftovers that are delicious hot or cold.
Go see for yourself! Cheers to nourishing food as love language.
ENJOY!
bison, beef, and/or lamb barbacoa
WHAT YOU NEED:
- 2 pounds of bison, beef, or lamb chuck roast cut into 6 to 8 chunks or 2 pounds of stew meat
- 1-2 teaspoons sea salt (or more to taste)
- 2 tablespoons avocado oil
- ½ cup bone broth
- ¼ cup apple cider vinegar
- ¼ cup fresh lime or lemon juice
- 1 tablespoon sriracha or favorite hot sauce
- 4 cloves minced garlic or 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- ¼ teaspoon ground cloves
WHAT YOU DO:
Season the meat with salt on all sides while you heat the avocado oil in a large skillet over medium-high heat. Working in batches, cook and stir meat until browned, 4 to 5 minutes per batch and then transfer browned beef to a slow cooker or Vitaclay (what I use).
Mix broth, vinegar, juice, hot sauce, garlic, cumin, and cloves together in a bowl, add an extra pinch of sea salt, and pour over the meat.
Cook on Low until meat is fork-tender – 3-4 hours in the Vitaclay or 8 to 10 hours in a slow cooker.
Remove the tender, fall apart meat from the cooker and shred with forks (you can also do this right in there for ease). Then, put it back into the slow cooker and stir to cover with delicious sauce. Let the barbacoa marinate for at least 10 minutes before serving.
Fill your sourdough tortillas, add your toppings, and, as always, ENJOY!
This is shockingly simple, great as leftovers in taco bowls and on sourdough sandwiches, and whole family approved. We hope you love it too! If you make it, I’d love to hear your thoughts or see a photo! Tag @laura.radicalroots.
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