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Carne en Polvo is a staple in the Andean region of Colombia. It is a bit bland if you it eat alone, but it is great as part of the “Bandeja Paisa”. My grandmother would mix it with hogao and serve it over white rice which was delicious too.
Carne en Polvo (Powdered beef) was one of my favorite foods growing up because I didn’t like to chew meat. My mom found that serving beef this way was the best way to get me to eat it.
1 pound flank steak
5 cups water
2 cloves garlic, crushed
2 Scallions, chopped
½ cup chopped onion
½ teaspoon ground cumin
- Place the flank steak in a plastic bag and add the garlic, scallions, onion cumin, salt and pepper. Refrigerate for about to 2 hours.
- In a medium pot, place the flank steak and water and bring it to a boil over medium-high heat. Reduce the heat to medium-low and cook the beef for about 1 hour or until the beef is cooked.
- Remove the beef from the water and set aside to let it cool. You can save the water used to cook the beef to make soup or just as a beef stock for other dishes.
- Cut the beef into chunks and place in a food processor. Process until the beef is of a powdered consistency as indicated in the picture.
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