Beef Carnitas with Brown Sauce

Beef, Recipes / By

Ingredients:

  • 2.5–3 lbs beef chuck roast, cut into large chunks
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp ground cinnamon
  • Salt & pepper to taste
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1 cup beef broth

For the Brown Sauce:

  • Pan drippings from cooked beef
  • 1 tbsp flour or cornstarch
  • 1 tbsp butter
  • Salt to taste

To Finish:

  • Fresh chopped cilantro
  • Optional: tortillas, rice, avocado, pickled onions, or sour cream for serving

Instructions:

  1. Sear the Beef:
     Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear beef chunks on all sides until browned. Remove and set aside.
  2. Build the Base:
     In the same pan, sauté onions and garlic until softened. Stir in cumin, paprika, chili powder, cinnamon, salt, and pepper.
  3. Slow Cook:
     Add the beef back to the pot along with orange juice, lime juice, and beef broth. Cover and simmer on low heat for 3–4 hours (or cook in a slow cooker on low for 6–8 hours) until beef is fall-apart tender.
  4. Shred & Crisp:
     Remove the beef, shred it, and spread on a baking sheet. Broil for 4–5 minutes to crisp the edges slightly (optional but tasty!).
  5. Make the Brown Sauce:
     Skim fat from the pan drippings. In a saucepan, melt butter, whisk in flour, and cook until golden. Slowly stir in pan drippings until smooth and thickened. Season to taste.
  6. Assemble:
     Drizzle brown sauce over crispy beef carnitas and top with chopped cilantro. Serve as tacos, bowls, or on a plate with your favorite sides!