Asian Beef Carnitas Recipe
3 pound beef rump roast
2-3 Tbsp. Extra Virgin Olive Oil
1 Onion, cut into slices
1 cloves of garlic, minced
1/4-cup coconut aminos
1/4-cup beef or chicken stock
1 tsp. Chinese 5 Spice
1 Tbsp. fish sauce
Salt and pepper
Heat your oven to 350. Liberally season the roast with salt and pepper. Heat a large Dutch oven over medium heat and add in a few tablespoon of olive oil. When the pan is hot, sear each side of the roast until brown, about 3 minutes per side. Remove the roast from the pan and put it aside on a plate. In the same pan, add the sliced onions and cook until they are translucent. Add the stock and deglaze the pan. Stir in the coconut aminos, the fish sauce, and the 5 spice. Add the roast back into the pan and bring the liquid to a low boil. Remove the pan from the stove, place the cover on the pan, and put it in the oven to roast for about 3 hours, or until the meat is so tender that it will tear apart with two forks.
This can also be made in the crock-pot! After searing your roast in a pan, transfer it and all the other ingredients into a crock-pot and cook on low for 6 hours.
Serve this up with some Siete tortillas (look these up online!), some Asian slaw and roasted broccoli.
