Serves 1
Directions
- 1Slice the beef chuck into big chunks.
- 2Generously season every piece of beef on every side.
- 3Sear the seasoned beef in a pan.
- 4Add a handful of chopped onions to the pan with the beef.
- 5Add a bay leaf and a cinnamon stick to the pan.
- 6Submerge the beef, onions, bay leaf, and cinnamon stick in beef stock.
- 7Let the beef cook until it falls apart easily.
- 8Wash pinto and cannellini beans and place them in a bowl.
- 9Add corn to the bowl with the beans.
- 10Add chopped bell pepper and cucumber to the bowl.
- 11Dress the bean salad with lime juice, olive oil, and salt.
- 12Shred the cooked beef.
- 13Serve a pile of shredded beef on a bed of yellow rice.
- 14Drizzle the beef and rice with some broth from the cooked beef.
- 15Add a generous amount of the bean salad on top of the beef.
- 16Finish the dish with cilantro lime salsa.
Ingredients
- beef chuck
- seasoning
- 1 handful onion
- bay leaf
- cinnamon stick
- beef stock
- pinto beans
- canned cannellini beans
- corn
- bell pepper
- cucumber
- lime
- olive oil
- salt
- yellow rice
- cilantro lime salsa
Equipment
cutting boardpanbowltongsstrainerblender
Tips
- Beef chuck is affordable, high in protein, and underrated.
- Slicing meat into big chunks allows for more crust coverage and faster cooking.
- Do not skip searing the meat as a lot of flavors develop during this step.
- You can pressure cook, slow cook, or cook the beef on the stovetop.
- The bean salad is nutrient and fiber-dense and will last in your fridge all week.
- Meat is ready when it starts to fall apart easily.
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