Shredded Beef or Ropa Vieja (Shredded Beef)

Desmechada Meat 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 Old clothes (old clothes) and every country has a different name for this dish in Venezuela is known as Meatloaf and in Dominican Republic as ripped meatbut 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 Shredded Beef

Every cook and family has its 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 it every 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 shredded meat, but skirt steak will work.

Toilet: 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

Pin

How to Make Shredded Beef

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:

Colombian Cheese Bread

Colombian Rice Pudding (Rice Pudding)

Arroz con Pollo (Colombian Style Rice with Chicken)