Carnitas-Style Beef Brisket with Pickled Carrots and Avocado Salsa

Carnitas-Style Beef Brisket with Pickled Carrots and Avocado Salsa Recipe

Servings: 8-10

Carnitas-Style Beef Brisket:

Ingredients:

• 2 pounds beef brisket, trimmed of excess fat
• 1/4 cup lard or vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat the lard or oil over medium-high heat. Sear the brisket on both sides until browned, about 2-3 minutes per side. Remove the brisket from the pot and set aside.
3. Add the garlic, oregano, cumin, paprika, salt, and pepper to the pot and cook for 1 minute, stirring constantly.
4. Add the orange and lime juice to the pot and bring to a simmer.
5. Return the brisket to the pot and cover with a lid.
6. Transfer the pot to the preheated oven and braise the brisket for 3-4 hours, or until tender and easily shredded with a fork.
7. Remove the pot from the oven and stir in the chopped cilantro.
8. Using two forks, shred the brisket into bite-sized pieces and return it to the pot.

Pickled Carrots:

Ingredients:

• 4 large carrots, peeled and thinly sliced
• 1 cup (250 ml) white vinegar
• 1/2 cup (125 ml) water
• 1/4 cup granulated sugar
• 1/4 cup salt
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, sliced

Instructions:

1. In a large bowl, combine the carrot slices, vinegar, water, sugar, salt, and cilantro. Let it sit at room temperature for at least 2 hours or overnight in the refrigerator.
2. Just before serving, stir in the sliced jalapeño.

Avocado Salsa:

Ingredients:

• 3 ripe avocados, diced
• 1/2 cup (125 ml) red onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 lime, juiced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions:

1. In a medium bowl, combine the avocado, red onion, jalapeño, lime juice, and garlic. Stir until well combined.
2. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, garnish with fresh cilantro leaves.

Assembly and Serving:

1. Warm the shredded brisket in the oven or on the stovetop until heated through.
2. Serve the brisket with pickled carrots and avocado salsa. Garnish with additional cilantro leaves, if desired.

Picture:

[Image description: A beautifully plated dish featuring Carnitas-Style Beef Brisket, Pickled Carrots, and Avocado Salsa. The brisket is tender and shredded, with a rich, caramelized crust. The pickled carrots are vibrant and tangy, adding a pop of color to the dish. The avocado salsa is creamy and fresh, with a sprinkle of cilantro on top. The overall presentation is warm, inviting, and full of flavor.]

Tips and Variations:

• For a spicy kick, add diced jalapeños or serrano peppers to the brisket while it’s braising.
• Substitute beef short ribs or pork shoulder for the brisket if preferred.
• Add some crunch to the dish by topping the brisket with toasted pepitas or chopped pecans.
• Serve with warm tortillas, Mexican rice, and beans for a filling meal.

Enjoy your delicious Carnitas-Style Beef Brisket with Pickled Carrots and Avocado Salsa!