Slow Braised Beef Carnitas with Cauliflower Tamales

Slow Braised Beef Carnitas with Cauliflower Tamales


So today, we’re actually going to make this
is sort of a Mexican latin dish carnitas which is a slow slow cooked usually pork sometimes
beef you can do with chicken, and like Christy said we’ve done a vegetarian one to. So
with the beef we went with a brisket cut, the brisket cut near the flat end so if you
want a leaner cut of the brisket you want to ask the butcher for the flat end, that’s
near the side where there’s just a little fat cap on top which you can even get them
to remove and you remove and he removed most of it for me over here. But for the rest of
it it’s pretty lean, but for lean cuts, especially tough meats shoulder meats they
take a little longer to cook. So slow and low you know if you have the time, or slow
cooker, perfect recipe for slow cooker, if you don’t have a slow cooker you can do
it in a pot as well. So we have our cut of brisket, we’re going to season it up, and
again we’re thinking about that sort of Mexican flavors and latin flavors, so we’re
going to use four herbs dry herbs and spices as well. Cumin, love cumin, big on the flavor
about a tablespoon, smoked paprika, again lots of flavor not spicy not hot, it’s great
if you don’t like spicy food but you want sort of that big flavor that smoky flavor,
a tablespoon of that. We have some dried oregano; this was right off the stem, if it’s right
off the stem you might have to break it up a little bit. Again really nice, that’s
going to give us that vervaciousnous, grassy, not grassy, but veraciousness, and then one
of my favourites, not often used in savoury, is cocoa powder. So this is just regular unsweetened
dutch processed cocoa powder you probably have it in the pantry you know you save it
for the chocolate cake put it in your savoury stew and dishes it give you this incredible
rich earthy flavor, because there’s no sugar in it, it’s not like it’s a sweet dish,
just think like dark chocolate and you get those bitter notes those earth notes, and
again often used in the Mexican cuisines. [Christy] The neat thing is Geremy had the
vegetarian version on the stove I gave it a sniff and I thought it was the meat because
of the cocoa, it had a rich aroma to it. It really does make a big difference. So we just
want to give it a generous seasoning on each side, I didn’t add any salt to this yet,
but you can definitely make a little extra these store really well. These are all dried
ingredients, with salt or without salt and it’ll kepi in your dry pantry for a few
months. So that’s it, so we’re going to dress it now, let it marinate in the fridge,
we’re going to speed things up I have a pan here, if you have a pot even better, or
like I said a slow cooker, I’m going to do it in the pan I just want to sear it on
both sides, give it a little colour. So I’m putting, this is a light olive oil, about
a medium heat, olive oil tends to have higher smoking point. If it’s a cheaper olive oil
it’s a little more processed a little more refined so it can take a little more of the
heat, save the more expensive ones for the salad dressings. So, put it in, so that’s
a light olive oil, so you can hear the sizzle, if I’m typically cooking with meat they
say you want the high heat, because I have the dry rub on top I don’t want it to so
high where the rub will burn. Medium high heat, light sizzle, that’s perfect just
a little bit colour per side, we’re not cooking the meat. Beautiful so now, the rest
of our ingredients, you can put whatever. I’ve got some onion, a few types of peppers,
some mushrooms, these are Portobello mushrooms, but you can use cremini mushrooms white button
mushrooms, so I’m done with all my veg, I can either transfer all of this into a slow
cooker or all into a pot and cook it that way, and I’ll give you the times in a second.
So here’s the brisket, can you guys see the colour on the outside? So it’s got a
really nice caramelized colour, really nice golden brown, it’s not burnt on the outside,
those dry spices are on there you don’t want to cook it that much. That’s perfect,
that’s it, about a minute two minutes per side. Now Im going to start adding all my
ingredients. So I have couple cups chopped tomato, 2-3 cups depending on how big the
pot is. But you don’t need too much liquid. I have some, these are some black beans, about
a cup and a half, [Christy] this is a great way to slowly introduce yourself to beans
if they’re not the main part of your meal throw them into some Mexican or latin recipes
they’re delicious. And what’s the main thing that you’re getting from beans? Protein,
absolutely. Fibre, yes. So the
more , beans and more vegetarian based meals you can get into your diet is associated with
a lower risk of several types of cancer. And again more filling nutrient filled foods that
can help you keep a healthy body weight. [Geremy] Okay so everything’s going in now, definitely
don’t have a lid that’s big enough for that, so I’m just going to use some good
old foil paper right on top. Now like I said, this can go into the oven 325 degrees, and
that’s going to cook for about 3 – 4 hours, if it needs a little more time, the meat should
pull a part, just be patient, some ovens are different doesn’t always work, with any
tough cut especially with brisket there’s that panic point. Where you think it’s had
enough time it’s 4 hours, you check it and it’s like a rock, it doesn’t mean that
it’s ruined, just add a little more liquid it needs to break down, and doesn’t take
long maybe another 20 minutes or 15 minutes and all of a sudden it just melts. So don’t
panic, just give it a little more time, be patient, now if I was putting it into a slow
cooker, on a low setting, that’ll be about 8 hours, 9 hours, on a high setting its the
same thing as a 325 in an oven. All of our contact info is on the front pages of your
recipes, email, tweet, give us a call , or talk to us after class. [Geremy] Okay so quickly,
[Christy] so Geremy has a great idea of turning your carnitas into tamales to be people know
what tamales are? In the corn husk? And there’s usually a corn mash on the inside, so there
very very starchy. Classic tamale is usually called masa which is a ground cornmeal, almost
like the Italians use polenta this is like the Mexican version. So it’s a ground dried
corn it’s usually not your regular corn, it’s usually a larger corn and it’s grounded
into a meal that’s cooked, it’s very starchy like Christy said, and it’s almost like
your rice it will soak up all those sauces all that meat. Delicious, but time confusing,
take a long time to make that’s why people buy them in grocery stores, the corn husk
you can find in Latin stores. I went to about 3 or 4 stores I gave up because I couldn’t
find it, I know some stores in the area that will have it but if it’s going to take me
2 or 3 stores I’m not going to ask that of you. So we came up with a good trick that’s
going to be just as good if not easier, you don’t eat the corn husk anyways. So we’re
going to start off with cauliflower, really really simple, this is orange cauliflower,
put about 1 head in here, about 4 cups, or whatever fits into your food processor and
we’re just going to pulse it until it turns into like rice. If it gets too mushy, that’s
not what we’re looking for. Give it a little shake if it doesn’t spin.Now what we’re
going to do is make our mock masa or corn masa, so I’m going to add 2 eggs, you can
add whatever fresh herbs you like, I put cilantro in there, again I don’t want to deal with
the cilantro haters today. Chives, pretty neutral. Lime zest, take a microplane with
fine blades, or on a grater there’s that spiky [art you can zest citrus on there. And
again it’s going to give it that spike of lime flavor. Just make sure to rinse and scrub
your fruit before you zest it. Again pulse it again real quick, it comes together. I
can use a spoon to make sure everythings mixed. Mines a little on the wet side, but what you
can do is ring out the water from the cauliflower, just to remove the moisture. And then you
build your tamales. This is delicious on its own, you can serve it in some whole wheat
pita, get some nice whole grain tortillas, and it’ll be a delicious meal. So what I’ve
done is cut the parchment paper and soak it in water, just for a minute what it does is
it makes it super super malleable, I would not be able to do this with regular parchment
paper it would just sort of curl up on me. So this is really easy now. And it doesn’t
break a part, it’s strong, so I’m going to put couple of tablespoons of that cauliflower
mixture in the middle of one, and then this was our, this has been about 12 hours now,
this is like, [Christy] it’s also really nice if you have trouble chewing meats, the
slow cooking makes it fall apart, it’s so tender. [Geremy] the sauce from the, the spices
the cocoa powder, makes some rich thick gravy. So this goes right in the middle, and then
to fold it, we’re going to start from the bottom, up to the top, fold it in, get the
cauliflower all around it so it makes a blanket and the beef is nice and cozy in the middle,
and roll it over and with the excess pinch the top and wrap it underneath. And do it
about 50 times [laughing], you’ll probably have the stew left over so these freeze really
well. In the
oven good to go 375 for about 10-15 minutes, everythings already cooked I just want that
egg in the cauliflower that I want to set a little bit. And, this is what they look
like, that’s the beef, and the peppers in the middle, there’s your sort of cauliflower
tamale. [Clapping]

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