Beef Carnitas

This meat is so good! It has so much flavor, and it's so tender from the long cooking time. It also made the house smell fabulous while it was cooking! I doubled the recipe, and used a chuck roast that I cut up myself.

I served it in some warm corn tortillas, and made a black bean salad to have on the side.

Beef Carnitas

Cooking Light

Cooking spray
1 cup chopped onion
3 garlic cloves, crushed
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
1 cup less-sodium beef broth
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 large unpeeled orange wedge

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Leftovers can be wrapped tightly in heavy-duty plastic wrap or foil, and placed in a zip-top plastic freezer bag; they will keep in the freezer for up to three months.

4 servings