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.
Notes
*Carne Desmechada can be make ahead and keep in the fridge up to 5 days.
*I use flank steak, but you can also use skirt steak.
*You can also make a double batch and place it in the freezer in zip locks up to a month and thaw it in the fridge overnight and reheat before serving.
Nutrition
Calories: 316kcalCarbohydrates: 1gProtein: 49gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 136mgSodium: 741mgPotassium: 836mgFiber: 0.3gSugar: 1gVitamin A: 179IUVitamin C: 3mgCalcium: 67mgIron: 4mg
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