BBQ Burrito Bowl
A low carb Mexican inspired recipe, ideal on a rest or low carb day. The beef is packed with iron, this helps produce new cells (including red blood cells), proteins, and hormones that make us stronger.
I've also included some pro-biotic BBQ sauce! Probiotics can improve recovery, help with weight loss and help you stay healthy. It's often supplemented, but you can get the real deal here in a lick smackingly good sauce!
Serves 2 with loads of leftover meat
1 Joint of beef (ask your butcher for a good slow cooking piece)
1 pack of BBQ spice rub (or make your own like I did)
1 beef stock cube
1 ripe avocado
2 tbsp skyr yoghurt
handful of cherry tomatoes
2 slow roasted jarred peppers
4 or 5 jarred jalapeno chillies (depending on how hot you like it!)
2 spring onions
Small bunch of coriander
1 cup of quinoa
50g cheddar cheese grated
1 little gem lettuce roughly chopped
Pro-bio BBQ Sauce:
1/2 an onion
2 cloves of garlic, chopped
2 bay leafs
2 tsp chipotle paste
6 tbsp balsamic vinegar
6 tbsp maple syrup
1 jar passata
2 tsp English mustard
2 tsp Worcester Sauce
2 tbsp Sauerkraut juice
If you're giving the BBQ sauce a go, start with this. Skip this paragraph if you're not!
Ideally do this a few days before to give the bacteria a chance to do it's thing. Start by frying off the onion, once it's soft add the garlic, bay, chipotle paste and give it a couple of minutes. Next add the balsamic vinegar and give that a couple of minutes to reduce. Then go in with everything bar the sauerkraut juice. Simmer on a low heat until you get a nice consistency - usually around 20 minutes. Once achieved, stick it in a blender to make it nice and smooth. Once it's cool, add the juice and put it in a sterilised jar for a few days at room temperature. After this, store it in the fridge.
For the beef, give it a good coating in the BBQ spice rub. Now, put it in a large roasting tray (or slow cooker) and pour in around 400 ml of beef stock around the meat. Either slow cook it in the slow cooker or in the oven at 120 degrees, tightly covered in foil, for 4 to 5 hours.
Once the time is up. Take it out and let it rest while you fire up at BBQ (or finish it under the grill if it's typical British summer time weather!). Don't waste the cooking juices, reduce it in a pan and mix it with some of that BBQ sauce to make a glaze for the meat.
Once the BBQ is up to temperature, cover the meat with the glaze and get it on there for 10 to 15 min to get a nice crust on it. Keep applying the glaze and don't let it burn!
While that's doing it's thing, make the sides. For the Quinoa, add 1 cup grain to 2 cups water in a pan. Pop the lid on and let it boil away until all the water has absorbed (about 10 to 15 minutes). Season it and fluff it up with a fork once it's done.
For the creamy guacamole smash up a ripe avocado with a fork. Then add a squeeze of lime juice along with the salt and Skyr. Give it a quick mix and check the seasoning.
For the spicy salsa, chop up the tomatoess, peppers, jalapenoes, spring onion and coriander. Mix with lime juice and salt. Want it hotter? Needs more salt or lime? Make it how you like!
When the meat's done, let it rest while you build your bowl. See the pic, it's pretty straight forward. Carve up that meat, add it the bowl and top with some pro-bio bbq sauce. You'll have loads of left over meat which is great for meals later in the week.