Delectable Venezuelan Paleo Dinner: Shredded Beef Arepa Bowl with Tropical Slaw & Cilantro-Lime Avocado Sauce

Ingredients

• 2 lbs beef brisket or chuck roast
• 1 cup corn flour for arepas
• 2 cups water
• 1/4 cup coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• Salt and pepper to taste
• 4 green onions, thinly sliced
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped red bell pepper
• 1/4 cup fresh cilantro leaves
• 1 ripe avocado
• Juice of 1 lime

Instructions

1. 1

   In a large pot, heat coconut oil over medium heat. Add onion and garlic, sauté until translucent.

2. 2

   Add beef brisket or chuck roast, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.

3. 3

   Pour water into the pot, cover, and let it simmer for 1 hour and 30 minutes or until beef is tender.

4. 4

   Remove beef from the pot and shred using two forks. Set aside.

5. 5

   In a separate pan, cook corn flour with water to make the arepa dough. Shape into balls and flatten into round cakes.

6. 6

   Heat a griddle or panini press and toast the arepas until golden brown.

7. 7

   For the tropical slaw, mix shredded cabbage, carrots, red bell pepper, and green onions in a large bowl. Toss with your favorite paleo-friendly dressing.

8. 8

   Prepare cilantro-lime avocado sauce by blending avocado, lime juice, cilantro leaves, salt, and pepper until smooth.

9. 9

   Assemble the arepa bowls: Place one arepa in each bowl, top with shredded beef, tropical slaw, and a generous dollop of cilantro-lime avocado sauce.

10. 10

    Serve immediately and enjoy!