About this Recipe

By: Rachel

There are so many delicious ways to prepare meat. I am never sure if I prefer tender, juicy, fall-apart braised meat, or crispy, browned roasted meat. The best possible outcome, of course, is not having to choose between these two delights, but enjoying both qualities in one amazing dish.

Imagine my delight when I came across carnitas. Spanish for “little meats,” the protein is braised, then briefly roasted at the end, resulting in tender, juicy morsels with delightful, crispy-crunchy bits.

While carnitas are traditionally made with pork, I find that brisket is the perfect stand-in for pork shoulder or pork butt. The beef braises, then crisps up beautifully during the final roasting, and stands up to the garlic, spices, and citrus.

Scoop your carnitas into a blistered corn tortilla, and add your favorite toppings. I like guacasalsa, pickled onions, and a little queso fresco.

Warning: Your home will smell incredible as the meat is cooking, so making these on an empty stomach is not recommended.

Brisket Carnitas

These addictive brisket carnitas feature tender, juicy morsels of meat with tantalizingly crispy, roasted edges.

Print Recipe

Meal Type Main Dish

Servings 8

Ingredients

For the meat:

3 pounds (1 ⅓ kilo) second-cut brisket*
1 tablespoon kosher salt
2 teaspoons cumin
1 teaspoon chile powder
1 teaspoon hot paprika
1 teaspoon Mexican oregano
Juice of 2 small oranges
Juice of 1 lime
6 medium garlic cloves, unpeeled

For serving:

Corn tortillas (recipe follows, or store-bought)
Pickled onions or chopped raw onions
Salsa and/or guacamole
Queso fresco
Fresh lime wedges
Fresh cilantro, chopped

Step by Step Instructions

For the carnitas:

Step 1

Mix the dry spices together, and season the brisket, coating each side as evenly as you can.
To the bottom of a large slow-cooker, add the orange juice, lime juice, and garlic cloves. Add the brisket, cover, and cook on low for 6-8 hours. The meat should be very tender, but not falling apart.
If you do not have a slow-cooker, follow the same procedure, but add the ingredients to a heavy roasting pan, cover tightly with foil, and roast at 250°F (120°C), and baste every hour.

Step 2

Next, caramelize the meat. This can be done on a hot grill, or by placing the meat on a wire rack over a lined sheet pan under a broiler. Grill or broil for 7-10 minutes on each side, or until crisp and deeply browned.
Spoon off and discard as much of the fat from the braising liquid as you can. Shred the meat into the braising liquid, and serve with tortillas and desired toppings.

For the pickled onions:

- 1 red onion, thinly sliced
- 1 cup (235mL) boiling water
- ¼ cup (60mL) white vinegar
- 1 teaspoon kosher salt
- ½ teaspoon sugar
Place the sliced onion in a glass container, and sprinkle the salt and sugar over it. Add the vinegar, and pour the boiling water over the onions.
If desired, add whole garlic cloves and/or peppercorns. Serve after 30 minutes, or store in an airtight container in the refrigerator for up to a week.

For homemade corn tortillas:

2 cups (180g) masa harina (I like the Masienda brand)
1 ½ cup (350mL) warm water
1 pinch kosher salt
Add the masa harina to a large bowl, and slowly add in the water while stirring with a wooden spoon. Knead until smooth (the dough should neither fall apart nor stick to your hand), adding more water if necessary. Form into small balls, and press between two sheets of parchment in a tortilla press.
Cook on a hot griddle or cast-iron pan for 40-60 seconds per side, and set aside in a tortilla warmer or wrapped in a clean tea towel until ready to use. (They do not keep well, so do not cook more than a few hours ahead of time).

Beverage Pairing

By: Olivia

Because the brisket is so tender, you can pair it with any clean and crisp wine. You’d be well off with a Sauvignon Blanc or Albariño. Both have high acidity which will cut through the meat and complement any fresh additions, such as pickled onions and lime. However, no one would fault you for cracking open your favorite beer to enjoy alongside the carnitas! Stop by Violet Wine and pick up something refreshing to enjoy with the meal (or even just while cooking it!)