Tuesday, February 16, 2016

Crockpot Orange Beef with Toasted Coconut Farro


 I must admit that I rarely ever use my slow cooker, but lately I'm realizing how amazing it can be to use it during our busy work week. And nothing works better at getting tough cuts of meats super tender like this beef chuck roast. In the winter I enjoy adding a citrus note to my meals since citrus fruits are at their peak of freshness. This orange beef is so rich in flavor and the toasted coconut farro compliments it perfectly. It's time to add some tropical flair to an otherwise snowy week...

1. Place all beef ingredients in a crockpot and cook for 8-10 hours on LOW.

2. Toast farro for 1 minute over medium-high heat in a large saucepan. Add broth and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes, or until tender. Add toasted coconut. 




3. Shred beef with two forks. Scoop farro into bowls and top with beef. Garnish with coconut. 




Crockpot Orange Beef with Toasted Coconut Farro
Serves 6

All you need:
Beef
1 (3 lb.) chuck roast, cut into chunks
1 (14 oz.) can beef broth
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 red onion, sliced
Juice and zest of 2 oranges
1 bunch cilantro, chopped

Farro
1 1/2 cups farro
2 cups chicken (or veggie) broth
1/2 cup shredded coconut, toasted (plus more for garnish)

All you do: 
1. Place all beef ingredients in a crockpot and cook for 8-10 hours on LOW.
2. Toast farro for 1 minute over medium-high heat in a large saucepan. Add broth and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes, or until tender. Add toasted coconut. 
3. Shred beef with two forks. Scoop farro into bowls and top with beef. Garnish with coconut.  
 

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