Beef Carnitas Ultimate Flavor (Printable Version)
Beef slow-cooked with bold spices and citrus yields juicy and tender carnitas with irresistible crisped edges.
# Ingredients:
→ Beef and Seasonings
01 -
1.4–1.8 kg beef chuck roast, cut into large chunks
02 -
1 teaspoon salt
03 -
1 tablespoon ground cumin
04 -
1 tablespoon chili powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon dried oregano
07 -
0.5 teaspoon black pepper
→ Aromatics and Liquid
08 -
1 medium onion, chopped
09 -
4 cloves garlic, minced
10 -
1–2 jalapeños, sliced (optional)
11 -
240 ml beef broth
12 -
2 tablespoons soy sauce
13 -
Juice of 1 lime
→ For Serving
14 -
Fresh cilantro, chopped (optional, for garnish)
# Steps:
01 -
Cut the beef chuck roast into large pieces. Season thoroughly with salt, ground cumin, chili powder, smoked paprika, black pepper, and dried oregano.
02 -
Place chopped onion and minced garlic at the bottom of your slow cooker or heavy-based pot.
03 -
Arrange the seasoned beef chunks on top of the onion and garlic. Add sliced jalapeños if heat is desired.
04 -
Pour beef broth and soy sauce over the beef. Squeeze the juice of one lime evenly across the contents.
05 -
Cover and cook using your chosen method: slow cooker on low for 6–8 hours, stovetop simmering covered for 3–4 hours, or oven preheated to 150°C, baking covered for 3–4 hours. Cook until the beef shreds easily with a fork.
06 -
Remove the beef from the cooking vessel and shred using two forks until coarsely pulled apart.
07 -
Optional: Spread shredded beef evenly onto a baking sheet and broil for 5–10 minutes until edges become crisp and caramelised.
08 -
Transfer the beef carnitas to a serving platter. Scatter freshly chopped cilantro on top as a garnish if desired.
# Notes:
01 -
For the most flavourful results, allow the beef to cook slowly until it easily falls apart when shredded.
02 -
Crisping the shredded meat under the broiler adds an authentic texture reminiscent of traditional carnitas.