Discover Your New Favorite Corned Beef Recipe: Carnitas Style!
Tired of the same old boiled corned beef? Prepare to be amazed! This carnitas-style corned beef recipe transforms a classic into something truly extraordinary. We’re talking slow-cooked, meltingly tender beef, shredded into delicious chunks, and then broiled to crispy, golden perfection. Get ready for a flavor explosion!
Whether you prefer a Crock-Pot, Instant Pot, or a trusty Dutch oven, this recipe is adaptable to your favorite cooking method. The beef simmers in a flavorful broth infused with garlic and pepper until it reaches ultimate tenderness. The key to carnitas-style is the final broiling step, creating irresistible crispy edges that will have you reaching for seconds (and thirds!).
And don’t even think about discarding the leftover cooking liquid! Transform it into a quick and savory gravy that’s simply divine drizzled over everything. Trust me, you’ll want to savor every last bite of this corned beef masterpiece.
This carnitas-style preparation is officially my new go-to for corned beef. You get all the classic flavors you love, but with an exciting textural twist and a depth of flavor that’s simply unmatched. Once you try corned beef this way, you’ll never want to go back to the traditional method!
Essential Tips for Perfect Carnitas-Style Corned Beef
Want to ensure your carnitas-style corned beef turns out flawlessly every time? Here are some valuable tips I’ve learned along the way:
- Taste the Gravy Before Adding Salt: Corned beef is naturally salty, so hold off on adding extra salt until you’ve tasted the gravy. You might not need any at all! If it’s *too* salty, simply thin it out with a little water.
- Press the Spice Packet Firmly onto the Meat: Don’t just sprinkle the spices on top. Gently press them into the surface of the beef to ensure they adhere and infuse the meat with maximum flavor.
- Shred the Beef into Chunky Pieces: Resist the temptation to finely shred the corned beef. Larger, rustic pieces crisp up beautifully under the broiler, creating that signature carnitas texture.
- Don’t Skip the Drizzle Before Broiling: A few spoonfuls of the flavorful cooking liquid (or even better, a mixture of cooking liquid and melted butter) will help the edges caramelize instead of drying out during broiling.
- Keep a Close Watch Under the Broiler: Broiling can go from golden brown to burnt in the blink of an eye. I recommend broiling in two rounds, tossing the beef once for maximum crispiness on all sides.
Delicious Variations to Customize Your Carnitas-Style Corned Beef
One of the best things about this recipe is its versatility. Feel free to experiment and make it your own! Here are a few tempting variations to try:
- Corned Beef Sandwiches: Pile the crispy corned beef onto toasted rolls with melted Swiss cheese for an unforgettable sandwich experience.
- Sweet and Savory: Add a touch of brown sugar to the cooking liquid for a slightly sweeter, caramelized corned beef with a richer flavor profile.
- Non-Alcoholic Option: Swap the beer for beef broth if you prefer a non-alcoholic version. The beef will still be incredibly flavorful.
- Spice It Up: Add crushed red pepper flakes to the broth for a delightful kick of heat.
- Corned Beef Tacos: Serve the crispy shredded beef taco-style with warm tortillas, a vibrant cabbage slaw, and a squeeze of fresh lime juice.
Frequently Asked Questions About Carnitas-Style Corned Beef
Absolutely! Cook and shred the beef in advance, then refrigerate it with some of the cooking liquid to keep it moist. Broil it just before serving for that crispy, freshly-made taste.
Store leftover corned beef in an airtight container in the refrigerator for up to 4 days. To revive the crispiness, I recommend reheating it briefly in a hot skillet.
Yes, you can freeze the shredded (un-broiled) beef along with a bit of broth to maintain its moisture. Thaw it overnight in the refrigerator and then broil it before serving.
Feel free to skip the gravy if you prefer! The corned beef is incredibly flavorful on its own. However, if you enjoy a rich and savory sauce to complement mashed potatoes or biscuits, it’s a fantastic addition.
What to Serve with Carnitas-Style Corned Beef
Carnitas-Style Corned Beef Recipe
This recipe transforms classic corned beef into a flavorful and texturally exciting dish. Slow-cooked for tenderness, then broiled for crispy edges, it’s a guaranteed crowd-pleaser. Perfect for St. Patrick’s Day or any time you crave a delicious twist on a traditional favorite.
Ingredients
For the Crispy Corned Beef:
- 1 (3.5–4 lb) corned beef brisket, with spice packet (fat trimmed off if desired)
- 1 large yellow onion, sliced
- 4 cloves garlic, smashed
- 1 (12-ounce) bottle stout or amber beer (or beef broth)
- 1 cup water
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon smoked paprika
For the Gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
For Finishing:
- 1/4 tablespoon leftover cooking broth or melted butter
- Freshly ground black pepper
Instructions
- Prep the corned beef. Cut the beef into 3-inch chunks. Place the sliced onion and smashed garlic in the bottom of the Instant Pot. Set the corned beef on top of the onions, sprinkled with the spice packet. Pour in the beer and water, then add the bay leaf, peppercorns, and smoked paprika.
- Pressure cook. Lock the lid and cook on High Pressure for 100 minutes. Allow the pressure to naturally release for 15 minutes, then carefully quick-release any remaining pressure.
- Shred. Transfer the corned beef to a cutting board and let it rest for about 10 minutes while you make the gravy. Then shred into large, chunky pieces (not too fine — bigger pieces crisp best).
- Make the gravy (optional). Strain the remaining cooking liquid from the Instant Pot through a fine-mesh strainer into a bowl and discard the solids. Press Sauté on the Instant Pot. Add the butter and let it melt, then whisk in the flour and cook for about 1 minute, stirring constantly, until lightly golden and smooth. Slowly whisk in about 2½ cups of the strained broth, a little at a time, until fully incorporated and lump-free. Let the gravy simmer for 2–3 minutes, whisking occasionally, until thickened to your liking. Taste and season with freshly-ground black pepper (and salt if needed).
- Broil until crispy. Preheat the oven broiler to high. Spread the shredded beef in an even layer on a baking sheet. Drizzle with 3-4 tablespoons of the cooking liquid (or melted butter) and add a few cracks of black pepper. Broil for 4-5 minutes, then gently toss and broil for another 2-4 minutes, until the edges are browned and crispy but the meat stays juicy.
- Serve. Serve warm and enjoy!
Recipe Notes
Crock-Pot (Slow Cooker) Option: Prep the corned beef as directed, cutting it into 3-inch chunks and pressing the spice packet onto the meat. Add the sliced onion and smashed garlic to the bottom of a large slow cooker, place the beef on top, then pour in the beer and water. Add the bay leaf, peppercorns and smoked paprika. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is very tender and shreds easily.
Stovetop Option: Cut the corned beef into 3-inch chunks and press the spice packet onto the meat. In a large Dutch oven or heavy-bottomed pot, layer the sliced onion and garlic on the bottom, place the beef on top, then add the beer, water, bay leaf, peppercorns and smoked paprika. The liquid should come about halfway up the meat; add a bit more water if needed. Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook for about 3–3½ hours, until the beef is fork-tender and easy to shred.