Paleo Brisket Burrito

Indulge in the smoky, savory goodness of a Paleo Brisket Burrito, the perfect fusion of indulgence and health-conscious eating. This recipe features tender, slow-cooked beef brisket seasoned with fragrant smoked paprika, cumin, and lime juice for a flavor-packed bite. Wrapped in paleo-friendly tortillas, these burritos are stuffed with vibrant cauliflower rice, red bell peppers, creamy avocado slices, and a burst of fresh cilantro for a nutritious yet satisfying meal. With simple steps like oven-braising the brisket to fork-tender perfection and sautéing cauliflower rice to mimic traditional burrito fillings, this dish is both paleo-compliant and irresistibly delicious. Perfect for meal prep or a crowd-pleasing dinner, these robust burritos deliver bold flavors without breaking your healthy eating goals!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 pounds beef brisket
• 2 tablespoons olive oil
• 3 whole garlic cloves
• 1 large onion
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 cups beef stock
• 2 tablespoons lime juice
• 4 cups cauliflower rice
• 1 large red bell pepper
• 2 whole avocado
• 0.5 cup fresh cilantro
• 6 whole paleo-friendly tortillas

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Heat 1 tablespoon of olive oil in a large dutch oven over medium-high heat.

Step 3

Season the brisket with salt, pepper, smoked paprika, and ground cumin.

Step 4

Sear the brisket in the dutch oven for about 4-5 minutes on each side until browned.

Step 5

Remove the brisket and set aside.

Step 6

In the same pot, add remaining olive oil, garlic, and onion. Sauté until the onion becomes translucent, about 5 minutes.

Step 7

Pour in the beef stock and lime juice, scraping up any browned bits from the bottom of the pot.

Step 8

Return the brisket to the pot. Cover with a lid and cook in the oven for about 3-4 hours or until the brisket is tender and can be easily pulled apart.

Step 9

Meanwhile, prepare the cauliflower rice by sautéing it in a pan with the diced red bell pepper over medium heat for about 5-7 minutes until the cauliflower is tender.

Step 10

Shred the brisket with two forks and mix it back into the sauce in the pot.

Step 11

Warm the paleo-friendly tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Step 12

Assemble the burritos by placing a portion of the cauliflower rice, shredded brisket, slices of avocado, and fresh cilantro onto each tortilla.

Step 13

Roll up the tortilla, tucking in the sides as you go, to form a burrito.

Step 14

Serve immediately and enjoy your Paleo Brisket Burrito!

Nutrition Facts

Serving size	(2882.9g)

Amount per serving	% Daily Value*
Calories	3890.6

Total Fat 226.3g	0%
Saturated Fat 65.5g	0%
Polyunsaturated Fat 12.4g
Cholesterol 852.8mg	0%
Sodium 8627.0mg	0%
Total Carbohydrate 151.5g	0%
Dietary Fiber 50.2g	0%
Total Sugars 34.2g
Protein 312.4g	0%

Vitamin D 72.6IU	0%
Calcium 490.6mg	0%
Iron 36.5mg	0%
Potassium 6390.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 32.1%

Carbs: 15.6%