Carne Desmechada ~ Colombian Pulled Beef
Carne desmechada (sometimes known as ropa vieja which translates to “old clothes”) is a Colombian style pulled beef that makes a perfect meal any night of the week. It uses simple ingredients you often already have, yet it tastes so authentic.
Do I Need A Pressure Cooker?
You do not need a pressure cooker to make carne desmechada, though having one speeds up the process. Because a tougher cut of meat is being used, it needs to cook for a long time. Proper simmering of the beef in a regular pot can take 3-4 hours, especially if you are using a large piece of meat. In a pressure cooker it takes less than half that time.
What Do You Serve With Carne Desmechada?
Carne desmechada is most commonly served with white rice. This is often accompanied by patacones (fried sweet plantains) and black beans–and if you’re really hungry you can add arepas (fried corn cakes) to the menu.
However rice and other customary side dishes aren’t the only delights that go alongside carne desmechada. This melt in your mouth pulled beef can also be enjoyed sandwiched between giant crusty bread. And if you make empanadas, you’ve just created a filling that is sure to become your most requested.
I hope you give this tempting carne desmechada a try soon. If you do, I would love to know how it turned out for you!
Carne Desmechada ~ Colombian Pulled Beef Recipe
Ingredients
BEEF
- 2 pounds flank steak or chuck
- 1 medium onion quartered
- 6 green onions coarsely chopped
- 2 cloves garlic smashed
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon pepper
- 4-6 cups water cold
HOGAO
- 1 medium onion chopped
- 3 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 green onions chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 3 medium tomatoes chopped
- 1 tablespoon tomato paste
- Cooking liquid from beef as needed
- salt as needed
- pepper as needed
Instructions
- Place beef in a pressure cooker. If you do not have a pressure cooker, you can use a regular pot but this recipe will take longer. Add the remaining ingredients for the beef plus just enough of the water to barely cover everything. (You might not need all of it.)
- Seal cooker and bring to a boil until it reaches high pressure. Lower heat and cook under steady pressure for 1½ hours. If you are using a regular pot, cover and simmer for 3-4 hours.
- Release pressure or allow to drop naturally. Once pressure is gone, remove beef and strain the liquid. Set the liquid aside for later. Using 2 forks, shred the beef into bite size pieces; it should pull apart very easily. Set aside.
- For the hogao, heat oil in a large skillet on medium high. Add onion and garlic and saute for 1-2 minutes. Add green onions, cumin, paprika and oregano. Cook another minute.
- Add tomatoes and tomato paste. Bring to a medium simmer and cook for 10-12 minutes. Mash the tomatoes with a wooden spoon as they cook so they can break down into a sauce.
- Add beef and 1-2 cups of the cooking liquid. Bring to a simmer over medium heat and cook another 5-7 minutes. Season with additional salt and pepper if necessary. Serve with rice, plantains and black beans.