Carne Desmechada Shredded Flank Steak Food
SHREDDED MARINATED FLANK STEAK (CARNE DESMECHADA)
A recipe from Colombia. Flank steak is used because it is more flavorful than some other cuts of beef. Times do not include overnight marinating time.
Provided by threeovens
Categories Steak
Time 3h10m
Yield 2 lbs, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine half of the chopped tomatoes, 1/4 cup of the chopped onions, 1/2 tsp minced garlic and 1/4 tsp salt. Rub over flank steak and marinate in the refrigerator overnight.
- Place the marinated flank steak in a dutch oven and cover with water. Cook until tender about 2 1/2 hours.
- Remove from dutch oven and let cool down. Shred meat by hand or with two forks.
- Heat olive oil in a large skillet over medium heat. Saute onions, remaining tomato, garlic and salt. Add shredded meat and stir fry about 10 minutes until heated through.
CARNE DESMECHADA (SHREDDED FLANK STEAK)
Make and share this Carne Desmechada (Shredded Flank Steak) recipe from Food.com.
Provided by SlipC
Categories Meat
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Boil flank steak, potato, and salt in a covered pot till steak is fully cooked.
- When done, drain and shred the steak (I do this by hand).
- Preheat oil in a large skillet over med heat.
- When oil is heated, place all ingredients (except ketchup) in oil and sauté until the onion is translucent.
- If desired, stir in a little ketchup to give it a little kick.
- Serve with hot rice.
ROPA VIEJA
Flank steak braised with vegetables and aromatics until it shreds into strands is the national dish of Cuba, though the cooking process is popular throughout Central America and the Caribbean. In Cuba, it's called ropa vieja, which translates to old clothes, a reference to the beef's tattered appearance. In Venezuela and Colombia, you'd call it carne desmechada. This version starts with a sautéed base of peppers and onions, which is further enhanced with olives, capers, raisins and tomatoes. The flavorful mixture works equally well with flank steak, pork butt or even chicken thighs. Serve it with cooked black beans and rice.
Provided by J. Kenji López-Alt
Categories dinner, meat, one pot, main course
Time 3h
Yield 6 cups (4 servings)
Number Of Ingredients 10
Steps:
- Season beef or pork with salt and pepper. Heat oil in a large Dutch oven over high until lightly smoking. Working in batches as needed, cook the meat in a single layer, turning occasionally, until well browned on all sides, about 8 minutes per batch, reducing heat as necessary if the oil smokes excessively.
- Add braised peppers and onions, tomatoes, olives, raisins, capers and chicken stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook, stirring occasionally and scraping any crust that has formed at the edges of the pan back into the liquid, until meat is completely tender and shreds easily with two forks, about 2 1/2 hours. Season to taste with salt and pepper.
- Shred meat with two forks, and serve immediately with white rice, black beans and hearty greens. Ropa vieja can also be shredded, allowed to cool, and stored in the fridge for up to 1 week. It will improve in texture and flavor with time.
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