Mediterranean Diet Shredded Meat with Onions
Elevate your dinner menu with this Mediterranean Diet Shredded Meat with Onions recipe, a perfect balance of rich, savory flavors and wholesome ingredients. Featuring slow-cooked beef chuck roast infused with aromatic spices like cumin, coriander, and paprika, this dish captures the heart of Mediterranean cuisine. The tender, juicy meat is paired with caramelized onions and a touch of lemon juice for brightness, creating a mouthwatering combination that's both comforting and satisfying. Finished with fresh parsley for a pop of color and herbaceous flair, this versatile dish can be served on a platter alongside whole grain pita, quinoa, or a vibrant salad. With minimal prep and a hands-off simmering process, this recipe is the ultimate choice for a healthy yet indulgent meal that embodies Mediterranean living. Perfect for family dinners or entertaining, it’s a beautiful, flavor-packed centerpiece to any table.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 3 tablespoons extra virgin olive oil
- 2 large onions
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 1 bay leaf
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Trim excess fat from the beef chuck roast and cut it into large chunks, about 3 to 4 inches each.
In a small bowl, mix together the cumin, coriander, oregano, thyme, paprika, salt, and black pepper.
Rub the spice blend all over the beef chunks, ensuring each piece is well-coated.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef chunks in batches, cooking each side for about 3-4 minutes until browned. Transfer them to a plate and set aside.
In the same pot, add the remaining tablespoon of olive oil and reduce the heat to medium.
Thinly slice the onions and add them to the pot, cooking them for about 5-7 minutes until they are soft and starting to caramelize.
Add the minced garlic to the onions and cook for 1 more minute until fragrant.
Return the beef chunks to the pot, tucking them in amongst the onions.
Pour the beef broth over the beef and add the bay leaf.
Cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 3 hours, or until the beef is tender and shreds easily with a fork.
Once cooked, remove and discard the bay leaf. Shred the beef using two forks.
Mix in the lemon juice and sprinkle with fresh parsley before serving.
Serve warm on a platter, perhaps alongside whole grain pita, quinoa, or a fresh salad.
Nutrition Facts
Calories |
2825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.9 g | 290% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 2644 mg | 115% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 14.8 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 3367 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
