Smoked Beef Carnitas
Carnitas literally means 'little meat' and are traditionally confit pork pieces from Michoacán, Mexico. In this beef interpretation, the shoulder is first hot-smoked and then confit in beef fat or tallow to achieve the characteristic crispy, juicy pieces. The combination of smoky note and confit texture is unique and irresistible.
Ingredients(for 1 kg)
Instructions
Preparing and marinating the meat
6 hoursCut beef shoulder into uniform 5 cm cubes. Mix all spices with orange zest and rub the meat thoroughly. Cover and marinate in the refrigerator for at least 6 hours.
Smoking
3-4 hoursSmoke meat pieces at 120-135 °C with apple and cherry wood until an internal temperature of 72 °C is reached. The fruit wood combination pairs perfectly with the sweet marinade.
Confiting
2-3 hoursPlace smoked pieces in a cast iron pot with rendered beef tallow so the meat is just covered. Confit at 140 °C in the oven for 2-3 hours until internal temperature reaches 88-92 °C.
Crisping
15-20 minutesRemove meat pieces from the fat and drain on a wire rack. Increase oven to 220 °C and roast the pieces for 10-15 minutes until the exteriors are golden brown and crispy.
Pro Tip
After smoking, confit the meat pieces in a cast iron pot with rendered beef tallow or lard at 140 °C for 2 hours. Finally increase heat to 200 °C so the exterior becomes crispy.
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