Carne Desmechada is also known as Ropa Vieja in Colombia. This shredded beef dish is popular in Latin America and every country has its own way to make it and a different name for this dish in Venezuela is known as Carne Mechada, but it's basically shredded flank steak cook in a rich sauce with spices and vegetables. Every cook and family has it own variation and ways to serve it. This is my Colombian version and I like to serve it over white rice with ripe plantain on the side.
Cooking flank Steak this way is ideal when you want to prepare a dish ahead of time. Carne Desmechada or Ropa Vieja is another popular recipe in Colombia and Latin America. This classic beef dish is very easy, and is great over rice, patacones and arepas. It can also be used as a filling for tacos or empanadas.
Carne Desmechada o Ropa Vieja (Shredded Beef)
- 2 pounds flank steak
- 9 cups water
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- ½ cups hogao
- 1 teaspoon tomato paste
- In a pot, place the flank steak, water, salt and pepper. Cook over medium heat for about 1 hour and 15 minutes or until the meat is cooked.
- Measure 1 cup of the liquid used to cook the meat. Set aside.
- Remove the beef from the pot, let it cool and shred with a fork or your hands.
- In a saucepan, place the shredded beef, hogao, tomato paste and 1 cup of beef liquid. Cook for 6 to 8 minutes, stirring occasionally.
- Serve hot over white rice or arepa.
This traditional dish is made with flank steak, onions, garlic, cumin, tomato and tomato paste.
More Colombian recipes that may like:
More Latin-Style shredded beef recipes:
Carne Ripiada Dominicana from Aunt Clara's Kitchen