Slow Braised Beef Carnitas with Cauliflower Tamales

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Skill Level
Preparation Time 25 minutes Total Time 8-9 hours (in slow cooker) or 4 hours in oven
Servings 12 Cost Per Serving $2.56
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2 1/2 lbsBeef Chuck or Flat End Brisket, fat trimmed off
2Large Red Onions, thick slices
5 clovesGarlic, crushed
2Bell Peppers (Any Colour), thick slices
1 1/2 cupsCooked Black Beans, drained
3 cupsCanned Chopped Tomatoes
1 tsp eachCocoa Powder, Smoked Paprika, Ground Cumin, Oregano
2Dried Chilies (Use mild like Pasilla or Spicy like Chipotle) Check out our Dried Chili Guide
2 tbspGrape Seed or Light Olive Oil
To tasteSea Salt and Freshly Ground Black Pepper
Cauliflower Tamales
1 head (4 cups)Cauliflower, separate the florets from the main stem
1/4 cupCilantro or Chives, finely chopped
1 tbspLime Zest
12Corn Husks, soaked in hot water (if you can't find corn husks use parchment paper, 6" by 12", soak in warm water)
1/2 tspSea Salt and Freshly Ground Black Pepper


  1. ​If you’re using a slow cooker, set to low, or preheat the oven to 325 degrees F.
  2. Mix the dry spices together with a pinch of sea salt and black pepper. Rub this mixture all over the beef with 1 tbsp of oil. Let it marinate in the fridge while you prep the remaining ingredients.
  3. When ready, place a large pan or pot over medium high heat. Add the beef and sear each side for about 2 minutes until it’s golden brown.
  4. If you are using a slow cooker, add the beef with all remaining ingredients, cover and cook on low for about 8 hours or until the beef shreds apart easily.
  5. If using a pot, add all remaining ingredients into the pot with 2 cups of water, cover and place in the oven to cook for about 4 hours or until the beef shreds apart easily.
  6. Season to taste and serve as is or with our cauliflower tamales.
  7. Add cauliflower florets in a food processor and pulse until very fine. Microwave in a glass bowl for 2 minutes. Place in some cheese cloth or a clean dish towel and squeeze out as much water as possible. Combine with remaining ingredients.
  8. Spread about a 1/3 cup of the mixture in the middle of each corn husk. Top with a few tablespoons of the beef carnitas and wrap up into a small package. Place them all in a baking dish and bake at 375 degree F for about 20 minutes. Serve with fresh avocado, onion, and a squeeze of lime.


  • Eating more than 18 ounces of red meat a week may increase colorectal cancer risk. (18 ounces of cooked meat is about 24 ounces raw. 3 ounces of meat is roughly the size of a deck of cards). Choose fish, poultry or vegetarian meals more often to help lower your risk.
  • If you are trying to transition from eating red meat often or as the focal point of your meal, it may be too big of a change to switch to vegetarian meals. Try having red meat less often in smaller portions or use it as a flavouring agent rather than the main ingredient. Choose leaner cuts to reduce the saturated fat in your diet, which can help you get to and keep a healthy body weight, protect your heart, and may lower your risk of some cancers.