Paleo Brisket Burrito
Indulge in the smoky, savory comfort of our Paleo Brisket Burrito—an irresistible fusion of tender braised beef brisket, aromatic spices, and wholesome paleo-friendly ingredients. This recipe takes slow-cooked brisket to new heights, seared and oven-braised in a flavorful blend of beef stock, lime juice, and garlic until irresistibly tender. Served with vibrant sautéed cauliflower rice, sweet red bell peppers, creamy avocado slices, and fresh cilantro, it’s all wrapped in soft paleo tortillas for a satisfying, grain-free meal. Perfect for meal prepping or a hearty family dinner, this recipe is a must-try for paleo enthusiasts and burrito lovers alike!
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 2 tablespoons olive oil
- 3 whole garlic cloves
- 1 large onion
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups beef stock
- 2 tablespoons lime juice
- 4 cups cauliflower rice
- 1 large red bell pepper
- 2 whole avocado
- 0.5 cup fresh cilantro
- 6 whole paleo-friendly tortillas
Instructions
Preheat your oven to 300°F (150°C).
Heat 1 tablespoon of olive oil in a large dutch oven over medium-high heat.
Season the brisket with salt, pepper, smoked paprika, and ground cumin.
Sear the brisket in the dutch oven for about 4-5 minutes on each side until browned.
Remove the brisket and set aside.
In the same pot, add remaining olive oil, garlic, and onion. Sauté until the onion becomes translucent, about 5 minutes.
Pour in the beef stock and lime juice, scraping up any browned bits from the bottom of the pot.
Return the brisket to the pot. Cover with a lid and cook in the oven for about 3-4 hours or until the brisket is tender and can be easily pulled apart.
Meanwhile, prepare the cauliflower rice by sautéing it in a pan with the diced red bell pepper over medium heat for about 5-7 minutes until the cauliflower is tender.
Shred the brisket with two forks and mix it back into the sauce in the pot.
Warm the paleo-friendly tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Assemble the burritos by placing a portion of the cauliflower rice, shredded brisket, slices of avocado, and fresh cilantro onto each tortilla.
Roll up the tortilla, tucking in the sides as you go, to form a burrito.
Serve immediately and enjoy your Paleo Brisket Burrito!
Nutrition Facts
Calories |
3891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.3 g | 290% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 8627 mg | 375% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 34.2 g | ||
| Protein | 312.4 g | 625% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 491 mg | 38% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 6390 mg | 136% | |
*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.
