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Beef Carnitas with Carrot-Onion Quick Pickle
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Test Kitchen Approved Recipe

Winter means slow-cooked meals, hearty flavors and…barbecue? That’s right. With this recipe, you can enjoy smoky carnitas from the comfort of your kitchen using selections from our BBQ & Grilling Collection. Top with crunchy pickled veggies and you’ve got a dish that’s a cold weather comfort food game-changer.


YIELD
4 to 6 servings

INGREDIENTS
  • For carnitas:

  • 1 1/2 lbs. flank steak
  • Pinches of salt & pepper
  • 3 Tbsp. Black Hills BBQ Seasoning, divided
  • 1 Tbsp. vegetable oil
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 Tbsp. Mexican Oregano
  • 1/2 tsp. salt
  • 1 cup beef broth or water
  • For serving: Tortillas or rice, sour cream, black olives, cilantro
  • For quick pickle:

  • 1/3 cup apple cider vinegar
  • 1/3 cup water
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. Mexican Oregano
  • 2 to 3 carrots, cut into thin matchsticks (about 2 cups)
  • 1 red onion, thinly sliced (about 2 cups)

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NOTES

This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:

Vegetarian/Vegan: See our recipe for Black Hills Veggie Fajitas



DIRECTIONS

For carnitas: Cut steak into 2 to 3 pieces. Season all over with pinches of salt & pepper, then rub generously with 2 Tbsp. of the Black Hills to coat. Heat oil over medium-high heat in a Dutch oven or large saute pan with a lid. Add seasoned steak pieces and cook about 2 min. per side until browned. Transfer browned steak to a plate. Add onion, bell peppers, jalapeño, garlic, oregano, and salt to pot. Cook for 2 min., stirring to scrape up any steak drippings. Set steak on top of veggies. Pour in broth. If necessary, add water 1/4 cup at a time so liquid almost covers steak. Bring to a boil then reduce to a low simmer. Cover and cook for about 3 hours, or until steak is tender enough to pull apart with a fork. (Slow cooker version: Set seasoned steak on top of veggies and broth in slow cooker and cook on low for 8 hours, or until meat tender enough pull apart with a fork.)

For quick pickle: While carnitas cook, bring vinegar, water, sugar, salt, and oregano to a simmer, stirring to dissolve sugar and salt. Set veggies in a glass bowl. Pour hot liquid over veggies. Let cool to room temperature (or chill in refrigerator) before serving.

To assemble: Remove steak pieces from sauce and use two forks to shred. If desired, transfer shredded steak to a skillet and sear over medium-high heat for 5 to 7 min. for a slightly crispy texture. Toss shredded meat with sauce to taste; serve any remaining sauce on the side. Serve carnitas over tortillas or rice topped with quick pickle, sour cream, black olives, and cilantro as desired.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free



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