Wagyu Beef Barbacoa Bowls with Cilantro Cauliflower Rice

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Fullblood Wagyu Beef Barbacoa Bowls with Cilantro Cauliflower Rice and Sweet Pepper and Onion Relish. This crockpot recipe is Paleo, Whole30, Gluten-Free, and Dairy-Free.

8
1 Double 8 Cattle Company Fullblood Wagyu Beef Top Round Roast ( cut into 2-inch cubes )
6 tbsp. Avocado Oil ( divided )
4 Chipotle Chilis en Adobo
4 cups Beef Stock ( divided )
1 Sweet Onion ( julienned )
3 tbsp. Garlic ( minced )
1 1/2 tbsp. Ground Cumin
1 1/2 tbsp. Ground Coriander
1 tbsp. Dried Oregano
3/4 tsp. Kosher Salt ( plus additional for seasoning to taste )
1/2 tsp. Freshly Ground Black Pepper ( plus additional for seasoning to taste )
1 Lime ( 1/2 lime juiced and 1/2 lime for serving )
2 tbsp. Apple Cider Vinegar
2 Avocados ( pitted, pealed, and sliced )
Sweet Peppers and Onions Relish:
1 lb. Mini Sweet Peppers ( cut into 1/8-inch rings )
1 Sweet Onion ( julienned )
2 tbsp. Avocado Oil
1/4 cup Water
to taste Kosher Salt
to taste Freshly Ground Black Pepper
Cilantro Cauliflower Rice:
6 cups Cauliflower Rice or Grated Cauliflower
1 BUNCH Cilantro ( minced )
1 tbsp. Avocado Oil
2 tsp. Kosher Salt

PREPARING THE INGREDIENTS FOR THE CROCK POT

Pull the Fullblood Wagyu top round roast from the freezer, and place in the refrigerator 2 days before making this recipe (so it is...
See the full directions on my site

Nutritions

Calories
1630

Sodium
1006mg
41% DV

Fat
128g
197% DV

Protein
5g
10% DV

Carbs
9g
3% DV

Fiber
4g
16% DV

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