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Home Burrito bowl met shredded beef

Mexican Beef Meal prep Rice cooker Family Braised beef

A burrito bowl is exactly what you want when you need something that makes everyone happy. The base is simple: slowly cooked shredded beef that falls apart almost by itself, combined with rice as a sturdy foundation. For that rice you’re best off using a rice cooker, because it cooks your rice perfectly every time without you having to watch it. Then build the bowl with black beans, fresh salsa, sour cream and avocado. Great for weeknights, but also perfect for surprising friends.

x_ckl_recipe_markerBurrito bowl with shredded beef A hearty burrito bowl with slowly cooked shredded beef, rice and all the classic toppings. Easier than it sounds and impressive on the table. How to make a burrito bowl with shredded beef? Main course Mexican 4 servings 20 min 3 hours 20 min

Cut the beef shoulder into large pieces of about 7 cm. Pat them dry with kitchen paper, because moisture on the surface prevents proper browning and you want a nice brown crust for depth of flavor.
Mix cumin, smoked paprika, garlic powder, oregano, cayenne pepper, salt and pepper in a bowl. Rub the pieces of meat all over with this spice mix.
Heat the sunflower oil in a large braising pan over high heat. Brown the pieces of meat in batches on all sides, about 3 minutes per side. Don’t put too many in the pan at once, otherwise the temperature will drop too much and the meat will steam instead of developing color.
Return all the browned meat to the pan. Add the beef stock, tomato paste, finely chopped chipotle peppers and the juice of one lime. Bring to a boil, reduce the heat and put the lid on the pan. Let the meat simmer gently on low heat for 3 hours. Check occasionally that there’s still enough liquid in the pan and add a splash of water if needed.
The meat is done when you can pull it apart effortlessly with two forks. If it’s still tough after 3 hours, give it another 30 minutes. Then shred it into thin strands and stir it through the cooking juices so it stays juicy and flavorful.
Rinse the rice under cold water until the water runs clear. This removes excess starch and results in looser, less sticky rice. Put the rice in the rice cooker with the amount of water indicated on the packaging, add a pinch of salt and a splash of lime juice, and turn it on. The rice cooker will switch to the keep-warm function automatically when the rice is done.
Meanwhile make the fresh salsa: finely chop the tomatoes, red onion and cilantro. Mix with the juice of half a lime, a pinch of salt and the finely chopped chili pepper. Let sit for 10 minutes so the flavors meld.
Warm the black beans briefly in a small pan with a pinch of cumin and salt. Slice the avocado or mash it into a coarse guacamole with lime juice and salt.
Assemble the bowls: start with a generous layer of rice, top with the shredded beef and distribute the black beans, salsa, avocado, sour cream and grated cheese over it. Serve immediately with lime wedges.

Mexican Beef Meal prep Rice cooker Family Braised beef 1 kg beef shoulder 2 tsp ground cumin 2 tsp smoked paprika 1 tsp garlic powder 1 tsp dried oregano 1/2 tsp cayenne pepper 1 tsp salt 1/2 tsp black pepper 2 tbsp sunflower oil 300 ml beef stock 2 tbsp tomato paste 2 chipotle peppers in adobo sauce (from a can), finely chopped 2 limes 400 g long-grain white rice 1 can black beans (400 g drained) 1/2 tsp ground cumin (for the beans) 4 ripe tomatoes 1 red onion 1 bunch fresh cilantro 1 red chili pepper 2 ripe avocados 150 ml sour cream 100 g grated mature cheese Rice cooker Large Dutch oven with lid Two forks Cutting board Sharp knife Small saucepan Mixing bowl Rice Cooker rice-cooker Mixing Bowl mixing-bowl Cooking Pots and Sauce Pans cooking-pots-and-sauce-pans Chopping Board chopping-board Burrito bowl met kip foodies-burrito-bowl-met-kip Thai coconut rice with chicken and mango foodies-thaise-kokosrijst-met-kip-en-mango Kleverige teriyaki rijst met kip en sesam foodies-kleverige-teriyaki-rijst-met-kip-en-sesam Fried rice with egg and vegetables foodies-gebakken-rijst-met-ei-en-groenten

Recipe

Burrito bowl with shredded beef

A hearty burrito bowl with slowly cooked shredded beef, rice and all the classic toppings. Easier than it sounds and impressive on the table.

Course	Main course
Kitchen	Mexican
Servings	4 servings

Preparation time

Preparation time	20 min
Total	3 hours 20 min

Equipment

Rice cooker
Large Dutch oven with lid
Two forks
Cutting board
Sharp knife
Small saucepan
Mixing bowl

Ingredients

1 kg beef shoulder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
2 tbsp sunflower oil
300 ml beef stock
2 tbsp tomato paste
2 chipotle peppers in adobo sauce (from a can), finely chopped
2 limes
400 g long-grain white rice
1 can black beans (400 g drained)
1/2 tsp ground cumin (for the beans)
4 ripe tomatoes
1 red onion
1 bunch fresh cilantro
1 red chili pepper
2 ripe avocados
150 ml sour cream
100 g grated mature cheese

How to make a burrito bowl with shredded beef?

Cut the beef shoulder into large pieces of about 7 cm. Pat them dry with kitchen paper, because moisture on the surface prevents proper browning and you want a nice brown crust for depth of flavor.
Mix cumin, smoked paprika, garlic powder, oregano, cayenne pepper, salt and pepper in a bowl. Rub the pieces of meat all over with this spice mix.
Heat the sunflower oil in a large braising pan over high heat. Brown the pieces of meat in batches on all sides, about 3 minutes per side. Don’t put too many in the pan at once, otherwise the temperature will drop too much and the meat will steam instead of developing color.
Return all the browned meat to the pan. Add the beef stock, tomato paste, finely chopped chipotle peppers and the juice of one lime. Bring to a boil, reduce the heat and put the lid on the pan. Let the meat simmer gently on low heat for 3 hours. Check occasionally that there’s still enough liquid in the pan and add a splash of water if needed.
The meat is done when you can pull it apart effortlessly with two forks. If it’s still tough after 3 hours, give it another 30 minutes. Then shred it into thin strands and stir it through the cooking juices so it stays juicy and flavorful.
Rinse the rice under cold water until the water runs clear. This removes excess starch and results in looser, less sticky rice. Put the rice in the rice cooker with the amount of water indicated on the packaging, add a pinch of salt and a splash of lime juice, and turn it on. The rice cooker will switch to the keep-warm function automatically when the rice is done.
Meanwhile make the fresh salsa: finely chop the tomatoes, red onion and cilantro. Mix with the juice of half a lime, a pinch of salt and the finely chopped chili pepper. Let sit for 10 minutes so the flavors meld.
Warm the black beans briefly in a small pan with a pinch of cumin and salt. Slice the avocado or mash it into a coarse guacamole with lime juice and salt.
Assemble the bowls: start with a generous layer of rice, top with the shredded beef and distribute the black beans, salsa, avocado, sour cream and grated cheese over it. Serve immediately with lime wedges.

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Browning the meat is a step that gives you flavor you can’t add later. Make sure the pan is really hot before the meat goes in, otherwise moisture will be drawn out and the meat will steam instead of sear. If you use a cast-iron Dutch oven, it holds heat better and browns the meat more evenly. After braising it’s important to mix the meat with its own cooking juices. That way the shredded beef stays juicy and won’t dry out if you let it sit briefly before serving.

This recipe is perfect for meal prep. The shredded beef keeps for up to four days in the fridge and tastes even better the next day as the flavors continue to develop. You can also freeze it in 200 g portions, handy for a quick weekday meal. Feel free to swap the white rice for brown rice or whole-grain rice if you want more fiber. For a lighter version, replace the sour cream with Greek yogurt. If you don’t like cilantro, use flat-leaf parsley. The meat is also delicious in a regular tortilla or on a nacho platter.