Beef Barbacoa Bowls

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Step 1

Divide the cilantro in half. Peel and cut the red onion into large chunks.

Step 2

In a food processor with the s-blade, pulse red onion, garlic, salt, cloves, lime juice, apple cider vinegar, beef broth, and 1/2 of the cilantro until smooth.

Step 3

Heat a heavy bottom pot and add 2 tbsp of fat of choice. Season brisket with sea salt and brown on all sides.

Step 4

Add sauce to slow cooker and place the brisket on top of this mixture. Place bay leaf on top. Cover and cook on low for 6-8 hours until the meat pulls apart easily.

Step 5

Peel and coarsely chop the carrots, add them to the slow cooker and cook for the last 2 hours.

Step 6

Shred the meat. Dice the green onions. Peel and slice the avocado. Stem the spinach. Chop the remaining cilantro.

Step 7

Serve the beef on top of bowls of cauliflower rice with avocado, carrots, spinach, green onions, and remaining cilantro. Squeeze additional lime juice if desired.