Carne Desmechada (Colombian Shredded Beef)
Carne Desmechada (Colombian Shredded Beef)
Carne Desmechada (Colombian Shredded Beef)
Carne Desmechada (Colombian Shredded Beef)
Servings
4-6servings
Servings
4-6servings
Ingredients
For the Beef
  • 2pounds flank steak or chuck
  • 1/4medium white onion
  • 3stalks green onion
  • 2 garlic cloves
  • 8cups water
  • 1 beef bouillon cube(optional)
  • salt and pepperto taste
For the Hogao
  • 2tablespoons olive oil
  • 1/2medium white onionchopped
  • 2stalks green onionchopped
  • 2 garlic clovesfinely chopped
  • 3medium tomatoesseedless, chopped
  • 1/2teaspoon ground cumin
  • 1/2teaspoon food coloring(Triguisar, Sazón Goya, Bijol)
  • salt and pepperto taste
Instructions
  1. Place all of the ingredients for the beef in a pressure cooker or large pot. Pressure cooker: Cover the pressure cooker and bring it to pressure on high heat. Reduce the heat to medium low and cook for 1½ hours. Regular pot: Cover the pot and bring it to a boil on high heat. Reduce the heat to medium low and cook for 2½-3 hours, or until the beef is fully cooked and tender.
  2. Let out the pressure from the pressure cooker, carefully uncover it, take out the beef and shred it with two forks or with your hands. Reserve the beef stock and set it aside.
  3. To make the hogao, heat the olive oil in a large pan on medium heat. Add the chopped white onion and cook for 2-3 minutes or until it's translucent. Then, add the green onion and garlic and cook for 1-2 more minutes. Now, add the chopped tomato and cook for 5-8 minutes or until it's softened. Season with the ground cumin and food coloring.
  4. Add the shredded beef and mix until it is completely covered with the hogao. If you see that it is too dry, you can add some of the beef stock that was reserved previously. Check for seasoning and add salt and pepper to taste. Serve alone or with arepas or patacones.