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Instant Pot Crispy Caribbean Beef Caulirice Bowls with Citrus-Turmeric Slaw THM S (AIP, paleo, low carb)

This delicious meal of perfectly spiced and crisped beef with tangy slaw over cauliflower rice is a flavor party that you're going to love!

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes

Ingredients

Beef

  • 1 3-pound beef chuck roast
  • 2 tsp sea salt or himalayan salt
  • 2 tsp garlic powder
  • 1 1/2 tsp cinnamon
  • 2 tsp ground ginger
  • 1 tsp dried oregano
  • 1/2 tsp ground mace
  • 1 tsp turmeric
  • 1/2 cup water
  • 1 large onion, quartered and sliced
  • 1/2 bunch cilantro, roughly chopped
  • coconut oil, for frying

Citrus-Turmeric Slaw

  • 1 small head red cabbage shredded
  • 1 10-ounce bag matchstick carrots
  • 1 8-ounce bag matchstick radishes
  • 1/2 cup Italian parsley, chopped
  • 2 limes, juiced
  • 1 lemon, juiced
  • 1/3 cup olive oil
  • 5-10 drops liquid stevia or a drizzle of honey or sweetener of choice
  • 1/2 tsp turmeric
  • 1/2 tsp vanilla extract, alcohol-free vanilla, or vanilla powder AIP- omit if you are avoiding vanilla beans
  • 1/2 tsp salt

For Caulirice Bowls

  • 1 package frozen cauliflower rice, heated according to package directions
  • lime wedges
  • avocado
  • cilantro

Instructions

For the beef

  1. Combine the dry spices(from sea salt to turmeric) in a small bowl.  Rub well on both sides of the meat.  Place the meat in the Instant Pot and pour the water in around it.

  2. Press [manual] and set the cooking time for 75 minutes.  Allow to natural release, or quick release after 7 minutes if desired.  Remove beef to a bowl, discarding liquid.

  3. To prepare the beef in a slow cooker, place the seasoned meat and water in your slow cooker.  Cook on high 5-6 hours or on low 8-10 hours.  Proceed with the rest of the recipe as written.

  4. Shred the beef into very thin strings.  They will have more surface area to get crispy this way.

  5. Heat a large cast iron skillet or other large skillet over medium heat until hot.  Add one tablespoon coconut oil and melt.  Add the onions and cook for ten minutes, stirring occasionally.  Remove the onions to a large bowl.  Do not clean the pan.

  6. Add about one third of the beef to the pan in a single layer and cook without stirring for 4-5 minutes until crisp on the bottom.  Flip and cook another 4 minutes.  Remove to the bowl with the onions.

  7. Repeat with the remaining beef until it is all crisp.  Add the cilantro and toss with the onions and beef.

  8. Serve in the caulirice bowls as written or anytime you want amazing crispy beef.  To reheat, simply heat in a skillet for 5-10 minutes until crispy again.

For the slaw

  1. Add the vegetables and parsley to a large bowl.  Whisk together the dressing ingredients in a small bowl or measuring cup.  Pour the dressing over the veg and toss to coat.

For the Caulirice Bowls

  1. To assemble, place some heated cauliflower rice in a bowl.  Top with the beef and slaw, and garnish with avocado, cilantro, and lime wedges.