Slow Braised Beef Carnitas with Cauliflower Tamales

HomeClinics & ProgramsELLICSR KitchenSlow Braised Beef Carnitas with Cauliflower Tamales

Skill Level	Intermediate

Preparation Time	25 minutes	Total Time	8-9 hours (in slow cooker) or 4 hours in oven
Servings	12	Cost Per Serving	$2.56

2 1/2 lbs	Beef Chuck or Flat End Brisket, fat trimmed off
2	Large Red Onions, thick slices
5 cloves	Garlic, crushed
2	Bell Peppers (Any Colour), thick slices
1 1/2 cups	Cooked Black Beans, drained
3 cups	Canned Chopped Tomatoes
1 tsp each	Cocoa Powder, Smoked Paprika, Ground Cumin, Oregano
2	Dried Chilies (Use mild like Pasilla or Spicy like Chipotle) Check out our Dried Chili Guide
2 tbsp	Grape Seed or Light Olive Oil
To taste	Sea Salt and Freshly Ground Black Pepper

Cauliflower Tamales

1 head (4 cups)	Cauliflower, separate the florets from the main stem
1/4 cup	Cilantro or Chives, finely chopped
1 tbsp	Lime Zest
2	Eggs
12	Corn Husks, soaked in hot water (if you can't find corn husks use parchment paper, 6" by 12", soak in warm water)
1/2 tsp	Sea Salt and Freshly Ground Black Pepper

If you’re using a slow cooker, set to low, or preheat the oven to 325 degrees F.
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.
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.
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.
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.
Season to taste and serve as is or with our cauliflower tamales.
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.
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.

PDF link to nutrition facts table for slow braised beef carnitas with cauliflower tamales

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.