Beef Carnitas

(originally made 4/2011)

I stocked up on stew meat when it was on sale, but fed my family beef stew so much during this never ending winter that we're all sick of it.    Going through my back issues of Cooking Light I found this recipe, the base meat mixture and a bunch of ways to use it.  

In reading the reviews, I decided to use the whole can of broth and cook the meat longer (about 2 1/4 hours).   I have to hide my veggies, so I used dried minced onion and finely minced jarred garlic and added them both with the beef.    Per the reviews, I also added some cumin, and paprika.      I had a meeting at lunch time, but Tim ate 3 loaded tortillas with mexi blend cheese and said it was a nice change from regular tacos.   I had mine later in the day with some pan fried tortilla chips, hot salsa and light sour cream with some orange zest grated into it.       I thought the meat mixture alone was mild flavored, and may up the spices a slight bit next time.     Definitely will be making this again over the summer, it's very easily adaptable to the crockpot!  

                              Beef Carnitas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cooking spray
  1                cup  chopped onion -- used minced dried
  3                     garlic cloves -- crushed, used minced jarred
  2             pounds  beef stew meat -- trimmed and cut into 1-inch pieces
  1                cup  less-sodium beef broth -- used 15oz can
  1           teaspoon  sugar
     3/4      teaspoon  salt -- omitted
     1/2      teaspoon  crushed red pepper
  1              large  unpeeled orange wedge
                        cumin, paprika -- to taste

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Yield:  4 cups (serving size: 1/2 cup)

CALORIES 180 (40% from fat); FAT 8g (sat 3g,mono 3.4g,poly 0.3g); IRON 2.5mg; CHOLESTEROL 71mg; CALCIUM 16mg; CARBOHYDRATE 3.5g; SODIUM 320mg; PROTEIN 22.2g; FIBER 0.4g

Cooking Light, SEPTEMBER 2006

NOTES : To freeze the carnitas, wrap them tightly in heavy-duty plastic wrap or foil, and place in a zip-top plastic freezer bag; they will keep in the freezer for up to three months.

This recipe goes with Beef Carnitas Tacos, Beef Carnitas Empanada, Spicy Beef Salad, Enchilada Casserole with Quick Mole Sauce


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