Dutch Oven Carne Asada - Paleo

5 from 1 vote

Dutch Oven Carne Asada - Paleo

For easy carne asada that cooks low and slow in a dutch oven until it is tender enough to shred with a fork. It's full of flavor from a homemade spice rub that you can vary as you prefer. Naturally gluten-free.

Course Main Dish, meat

Cuisine Mexican

Keyword carne asada, Dutch oven carne asada, Mexican beef, Mexican spice dry rub, slow roasted beef

Prep Time 20

Cook Time 3 40

Servings servings

Calories 301kcal

Author Beth Allingham

Equipment

Dutch Oven or oven-safe stew pot
Good knives
Cutting Boards
Aluminum Foil

Ingredients

Dry Rub (per pound of meat)

1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon coriander
1 teaspoon pink sea salt
½ teaspoon ground black pepper
½ teaspoon coconut sugar
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon cayenne pepper or to taste

Beef

1 pound flank steak can use skirt, or flat iron steak; London broil also works but is leaner; preferably pastured
3 tablespoons avocado oil
2 cups beef stock
1 onion peeled and sliced
1 red bell pepper seeded and cut into strips
1 yellow bell pepper seeded and cut into strips

Instructions

In a small bowl, combine the ingredients for the dry rub. Set aside. If the cut of beef doesn’t fit into your Dutch oven, cut it into smaller pieces.
Preheat oven to 325 F.
Work the dry rub into all surfaces of the steak well. Swirl a little oil into your dutch oven (or any oven-safe stockpot or enameled braiser), heating over medium-high heat until shimmering. Sear the steak on both sides until a dark crust forms, about 3 minutes per side. Transfer the meat to a plate.
Swirl in about ½ tablespoon more oil. Add onions and peppers, stirring to cook for 2-3 minutes. Pour in ½ cup stock, stirring to loosen the browned bits on the bottom. Push the vegetables to each side to make room for the steak in the center.
Lay the meat in the pan between the vegetables. Pour in the remaining 1 ½ cups stock, which should rise to the top of the steak without covering it completely.
Cover the pan with foil, then the lid of the pot. Place in oven, and bake for 2 ½ hours. Turn off the oven and allow the meat to continue to cook for another 30-60 minutes without opening the lid. (see note 1)
Remove from oven and shred steak in the pan with two forks, being sure to stir the shredded meat and vegetables together in the juices. The meat should essentially fall apart - if it doesn't, put it back in the oven for another 30 minutes.
Serve as a taco or burrito filling or with rice.

Notes

30 minutes should be enough at sea level once you turn the oven off; the dish needs 40-60 minutes at high altitude
Adapted from this recipe by Catz in the Kitchen

Nutrition