Argentinian Chimichurri Shredded Beef
with Plantain Mash & Roasted Broccoli
In this satisying meal, beef chuck is cooked low and slow overnight until fall-apart-tender, then tossed in its own braising juices for extra moisture. This gets served over a sweet, savory, herby plantain mash that's chock full of aromatics. A side of roasted garlic broccoli and a drizzle of herbaceous chimichurri rounds out the meal.
Ingredients: beef chuck roast, plantains, broccoli, olive oil, cilantro, jalapeños, roasted garlic oil (olive oil, garlic), garlic, parsley, onions, apple cider vinegar, red wine vinegar, dehydrated onion flakes, granulated garlic, sea salt, smoked black pepper, lime powder
Nutrition Per Serving
Ingredients
Beef Chuck Roast
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Plantains
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Broccoli
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Olive Oil
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Cilantro
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Jalapeño Peppers
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Roasted Garlic Oil
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Garlic
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Parsley
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Onions
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Apple Cider Vinegar
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Red Wine Vinegar
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Dehydrated Onion Flakes
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Granulated Garlic
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Sea Salt
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Smoked Black Pepper
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Lime Powder
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MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Remove cup. 3. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached 4. Carefully remove meal and let stand 2 minutes. 5. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. Remove cup; place 2 oz of water into empty compartment. 3. Place tray on an oven safe baking sheet; position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat for an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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