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Easy Kosher Beef Carnitas Bowls With Cilantro Rice

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Meat (Fleishig)

Carnitas are usually made from pork shoulder slowly cooked in its own fat. This kosher version uses beef chuck braised with cumin, chili powder, oregano and garlic until it shreds, then crisped in a hot pan. It’s served over bright cilantro rice with avocado, lime and pickled onions.

Braise, Shred, Crisp

Chuck roast has enough marbling to stay moist through a long braise and shreds into the same pull-apart texture as traditional carnitas. Once it’s tender, shred it and crisp it in a very hot skillet with a little beef tallow or oil, in batches, until the edges brown. A splash of orange juice in the braising liquid adds a classic carnitas note.

Kosher Notes

Pork isn’t kosher, so this version uses beef. It’s a meat (fleishig) dish, so skip the cheese and crema and use avocado, salsa and pickled onions instead. The cilantro rice is pareve: just rice blended with fresh cilantro.

Make-Ahead

The beef can be braised up to 2 days ahead; reheat it gently, then crisp it just before serving.

Easy Kosher Beef Carnitas Bowls With Cilantro Rice
Transform chuck roast into tender, crispy beef carnitas served over vibrant cilantro rice for an easy kosher dinner that rivals any taqueria.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-inspired
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Beef
  • 3 lbs chuck roast cut into 3-inch chunks
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large onion quartered
  • 4 cloves garlic smashed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 cup beef broth
  • 2 tbsp beef tallow or vegetable oil for crisping
For the Cilantro Rice
  • 1.5 cups long-grain white rice
  • 2.5 cups water
  • 1 tsp kosher salt
  • 1 cup fresh cilantro packed, stems and all
  • 3 tbsp water for blending
  • 0.5 tsp salt for cilantro mixture
For Serving
  • 2 limes cut into wedges
  • 1 avocado sliced
  • 0.5 cup pickled red onions optional
  • 0.25 cup fresh cilantro chopped

What I use for this recipe

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Method
 

Prepare the Beef
  1. Preheat your oven to 325°F. Season the chuck roast pieces all over with salt and pepper.
  2. Heat vegetable oil in a heavy Dutch oven over medium-high heat. Brown the beef chunks on all sides, about 8-10 minutes total. Work in batches if needed to avoid overcrowding.
  3. Add onion, garlic, cumin, chili powder, oregano, and bay leaf to the pot. Stir everything together and cook for 2 minutes until fragrant.
  4. Pour in the beef broth and bring to a simmer. Cover the pot and transfer to the oven.
  5. Braise for 2.5 to 3 hours, until the beef shreds easily with a fork. Check after 2 hours and add more broth if the liquid has cooked off.
  6. Remove the beef from the pot and shred it with two forks. Strain the cooking liquid and reserve 1/2 cup for later.
Make the Cilantro Rice
  1. About 30 minutes before the beef is done, start your rice. Rinse the rice until the water runs clear, then combine with 2.5 cups water and 1 teaspoon salt in a medium saucepan.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand 5 minutes.
  3. While the rice rests, blend the cilantro with 3 tablespoons water and 1/2 teaspoon salt until smooth.
  4. Fluff the rice with a fork, then stir in the cilantro mixture while the rice is still warm. The heat will brighten the cilantro color.
Crisp and Serve
  1. Heat beef tallow or oil in a large skillet over medium-high heat. Add the shredded beef in a single layer and let it crisp up for 3-4 minutes without stirring.
  2. Stir the beef and add a few spoonfuls of the reserved cooking liquid to keep it moist. Cook another 2-3 minutes until edges are crispy.
  3. Serve the beef over the cilantro rice with lime wedges, avocado slices, pickled onions, and fresh cilantro on the side.

Notes

The beef can be braised up to 2 days ahead and stored in the refrigerator. Just reheat gently before the final crisping step. For extra flavor, add a splash of orange juice to the braising liquid. If you can't find beef tallow, vegetable oil works fine for crisping.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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