Cuban Beef over Cauliflower rice

This is not a detailed photo of the dinner I made last night.  In fact it is of my second plate with spaghetti squash after I ran out of "rice" :)

____________________________________________________________________________

1 eye of round beef roast- yes- grass fed and organic- no grain finish
4 yellow onions- sliced in rings
10 cloves of garlic- or one very large head- peeled and smashed flat
3 large oranges- zested and segments quartered
4 C OJ
4 limes- 3 zested and juiced (divided) 1 reserved in wedges for final dishing
1 bunch of cilantro divided and diced
2T cumin (If not AIP)
1 head of cauliflower shredded
3 green onions diced small
2T salt divided

____________________________________________________________________________

Take your roast and rub it with 1T salt- get your grill piping hot and sear the meat on every available side- hot and fast.  Get a good brown/charred coating over it without cooking it.  Carcinogens- yum-   Then place in a heavy bottomed pot with half of the juice and enough water to make sure the roast is submerged about 1/3 of the way (don't let there be too much room on the bottom).  Sprinkle in the garlic cloves, onions and about half of the bunch of cilantro- cover with a tight fitting lid and place on a low BTU burner on low and let simmer for about 1 1/2- 1hr 45 mins.

Add the remaining juices, cilantro and cumin (if AIP, skip the cumin) into a sauce pot over medium- medium low and allow to simmer until reduced and thickened enough to spoon over finished dish.   Once prepared remove from heat and let rest until you can add the sauce to the original pot that the roast began in.  Mix both liquids thoroughly.


Remove the lid and pull out the roast on a plate.  Use a fork to shred apart the meat separating along the grains- feel free to use a meat mallet and beat it if you wish.  On a skillet (cast iron is my method, but you might want to use a heavy bottomed stainless pan- no teflon!)  heat over medium high with NO oil in the bottom- once the pan is hot- begin adding your beef and cook until a good portion becomes crispy on the edges but is still incredibly tender.  This process reminds me of making hash-browns.

 As you are cooking the beef- Heat on high a separate pan or wok and toss in the green onion and then the shredded cauliflower- flash cook for about 90-120 seconds stirring all the while.

Pull off the heat and serve immediately- topping with the pulled beef and a healthy plash of the reduction (juice).  Garnish with cilantro, fresh squeeze of lime, zest and a sprinkle of finishing salt.

Once leftovers are established- I set aside the meat for the next three days of snacks and lunches- first post to come tomorrow.