Carne Desmechada is also known as Ropa Vieja in Colombia. This shredded beef dish is also popular in Latin America and every country has its own way to make it.
What is Carne Desmecheda?
It's also known as Ropa Vieja (old clothes) and every country has a different name for this dish in Venezuela is known as Carne Mechada and in Dominican Republic as Carne Ripiada, but it's basically shredded steak cook in a rich sauce with spices and vegetables.
This beef dish is rich, tender, juicy and full of flavor. It's very easy to make and perfect for a weeknight meal or for a party.
How To Serve Carne Desmechada
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 and avocado on the side.
This classic beef dish is also great on top of patacones and arepas. It can also be used as a filling for tacos or empanadas.
How to Store
This is a great meal prep recipe because you can make the meat in advance and use all week to make different dishes. Store in a sealed container in the fridge up to 5 days. Reheat in a pan on the stove over medium-low heat or in the microwave.
If you want to freeze it, when the meat is cool, transfer to a freezer container or bag and freeze for up to 1 month. Thaw in the fridge overnight and reheat when ready to serve.
Ingredients to Make this Dish
Scroll down to the recipe card for the full recipe with measurements and instructions.
Beef: I recommend using flank steak to make carne desmechada, but skirt steak will work.
Water: Use beef broth if you want more flavor.
Spices: Salt, cumin and ground pepper.
Tomato paste: It gives the dish a rich flavor.
Vegetables: Tomato, scallions and garlic.
Oil: Canola or vegetable oil
How to Make Carne Desmechada
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.
Meanwhile make the hogao sauce:
- Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
- Reduce the heat to low, add the salt and , cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning and set aside.
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.
More Colombian Recipes to Try:
Pan de Queso Colombiano (Colombian Cheese Bread)
Arroz con Leche Colombiano (Rice Pudding)
Arroz con Pollo (Colombian Style Rice with Chicken)
Carne Desmechada o Ropa Vieja Recipe (Shredded Beef)
Ingredients
- 2 pounds flank steak
- 9 cups water
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon tomato paste
Hogao
- 3 tablespoons vegetable oil
- 1 cup chopped scallions
- 1 clove garlic minced
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 cups diced tomato
Instructions
- 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.
- Mean while to make the hogao: Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
- Reduce the heat to low, add the salt and , cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.
- 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.
Karen
Made this for my son’s Colombian girlfriend and she said it tasted just like home. Absolutely delicious! Thanks for the great recipe!
Paula
Can you make this recipe in a pressure cooker such as an instant pot ? If so how long do you cook it ?
Leydi
Hola, una pregunta la carne se puede hacer en la holla a precios? Cuanto tiempo más o menos? Tengo niños pequeños y me gusta que la carne quede blandita. Gracias
Kinza
Wow yummy...!! It looks so delicious.. Thanks for sharing this recipe..
Juan Fernando R
Carne Desmechada is one of my personal favorites, I will eat it alone, I will eat it with rice, I will eat it on Arepas and Patacones.
I would also suggest to the readers, that you can add sliced spanish or white onion, and a healthy dose of garlic to the water, when you add the sobre barriga, (flank steak).
This will add flavours to the meat, and leave you with an amazing beef stock base to use in your other cooking.
I regularly, make soup the day of or day after having made carne desmechada, take the stock leftover from preparing the meat, and add anything from your crisper, carrots, corne, beans, celery, kale or cabbage, whatever you like in your soup.
Thanks for the amazing recipes. This is my go to keep my dose of Vitamin C(olombia)
Juan Fernando
My mother, and Abuela have made Carne desmechada so many times through the my life, that it has become a staple of my comfort food repertoire.
Unfortunately, flank steak or sobré Bariga has actually become popular ie expensive and as such I only purchase it when I can find a deal. Luckily this is one of those weeks.
We have always havled a small to medium white or yellow onion into the water and added garlic cloves, along with the ground pepper. (I sometimes add a bay leaf)
At the end you are left with a a great beef broth to use as the base of soups and other dishes.
Enjoy
Aleksander Olsen
I have so far only had good experiences with Latin food and this already sounds fantastic.
I will try this tomorrow. 🙂
Super Kernel Basmati Rice
this is must be so delicious I gotta try it tonight ! thanks for the wonderful recipe xx
Corina
This sounds like a delicious dish and so nice and easy too! You can't go wrong with shredded steak!
Natalia
Esta carne quedo exquisita! La acabo de hacer para 15 invitados que tengo mañana y quedo buenísima de sabor. Lo único extra que hice fue ponerle caldo maggi y un poquito de cominos y quedo deliciosa! Gracias por esta website. También hice el relleno para las empanadas, seguro que quedaran deliciosas cuando las termine mañana.
Michelle
Hi Erica,
Can I use this recipe in a crock pot? If so, how long and do I just put everything in the pot and let it cook? Or do I have to do something else before it goes into the crock pot?
Thanks.
Erica Dinho
I am going to to make it in the slow cooker and I will publish the recipe.
Jennifer
Did you ever publish the recipe in the crockpot ?
Erica Dinho
No.... I will post it soon!
Erika Yepes
Please - I have made a version in the slow cooker but would love to follow a recipe from the expert! Sending thanks from Bangkok!
Maria Khan
Estoy encantada con las recetas y toda la familia disfruta muchísimo cuando preparo comida Colombiana. llevo mucho tiempo viviendo aqui y había perdido un poco el sabor real de nuestra comida. Cada semana ensayo una nueva receta.