is a flavor explosion in every bite! Featuring tender, slow-cooked halal beef, fluffy rice, savory black beans, and a medley of fresh toppings, it's a perfect weeknight meal or a fantastic dish for entertaining. Customize it to your heart's content and enjoy a truly delicious and wholesome experience!
📜 Ingredients
For the Shredded Beef:
2 pounds Halal beef chuck roast, trimmed and cut into 2-inch chunks
1 large yellow onion, roughly chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika (optional, for depth)
1.5 cups Halal beef broth
Salt to taste
Freshly ground black pepper to taste
2 tablespoons olive oil
For the Rice:
1 cup long-grain white rice (Jasmine or Basmati)
2 cups water
1/2 teaspoon salt
For the Black Beans:
1 can (15 ounces) black beans, rinsed and drained
1/4 small red onion, finely diced
1 clove garlic, minced
1/2 teaspoon ground cumin
Juice of 1/2 lime
Salt and pepper to taste
For the Guacamole:
2 ripe avocados, mashed
1/4 small red onion, finely diced
2 tablespoons chopped fresh cilantro
Juice of 1/2 lime
Salt to taste
For the Pico de Gallo:
2 ripe Roma tomatoes, diced
1/4 small white onion, finely diced
2 tablespoons chopped fresh cilantro
1 small jalapeño, deseeded and minced (optional)
Juice of 1/2 lime
Salt to taste
For Serving:
1 cup shredded Halal cheddar or Monterey Jack cheese
1/2 cup Halal sour cream or plain Greek yogurt
1 cup shredded romaine lettuce
📝 Instructions
- Prepare the Shredded Beef: Season the beef chunks generously with salt and pepper. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove beef and set aside.
- Add chopped onion to the pot and sauté until softened, about 5 minutes. Stir in minced garlic, chili powder, cumin, oregano, and smoked paprika (if using), cooking for 1 minute until fragrant.
- Return the beef to the pot. Pour in the halal beef broth. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Cook for 2.5-3 hours, or until the beef is fork-tender and easily shredded. Alternatively, cook in a slow cooker on low for 6-8 hours or high for 3-4 hours, or in an Instant Pot on high pressure for 60 minutes with a natural release.
- Once cooked, remove beef from the pot and shred it using two forks. Skim any excess fat from the cooking liquid, then return the shredded beef to the pot and toss it with the flavorful juices. Keep warm.
- Cook the Rice: While the beef cooks, combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Fluff with a fork.
- Prepare the Black Beans: In a small saucepan, combine rinsed black beans, diced red onion, minced garlic, cumin, lime juice, salt, and pepper. Heat over medium-low heat until warmed through, about 5-7 minutes.
- Make the Guacamole: In a medium bowl, mash avocados. Stir in diced red onion, cilantro, and lime juice. Season with salt to taste.
- Prepare the Pico de Gallo: In another small bowl, combine diced tomatoes, white onion, cilantro, minced jalapeño (if using), and lime juice. Season with salt to taste.
- Assemble the Bowls: Divide the cooked rice among serving bowls. Top with a generous scoop of shredded beef, black beans, shredded cheese, guacamole, pico de gallo, shredded lettuce, and a dollop of halal sour cream or Greek yogurt. Serve immediately and enjoy!
💡 Chef's Tips
- Make Ahead Magic: The shredded beef can be prepared a day or two in advance and stored in the refrigerator. Reheat gently on the stovetop or in the microwave before assembling the bowls for an even quicker meal.
- Customization is Key: Feel free to add other toppings like corn salsa, pickled jalapeños, or a drizzle of your favorite halal hot sauce for an extra kick!
