Carne Deshebrada (Shredded Beef) cooked to tender perfection in a savory tomato sauce with onions, peppers, olives and cilantro. Serve with a side of rice for a complete meal! Comfort food at its best!
I guarantee you will be making this dish many times! Carne Deshebrada is just delicious! It is the definition of comfort food at its best!
Not only is it delicious but it definitely will feed a crowd. With this dish, a little bit goes a long way for sure!
It’s amazing with practically any rice dish. But I have to say, some of my absolute favorites are:
Arroz Blanco (Puerto Rican White Rice)
Puerto Rican Rice/Puerto Rican Yellow Rice with Corn
Puerto Rican Rice and Beans (Arroz con Habichuelas)
Serve any of these rice dishes with a side of habichuelas guisadas (Puerto Stewed Beans), a side of platanos fritos (Puerto Rican Sweet Plantains) and avocado slices and you will have a complete meal that is absolutely scrumptious!
Not really in the mood for rice?
Not a problem! This dish works well with potatoes, garlic plantains (tostones), mangu (mashed plantains) or even just a simple salad!
Where Did Carne Deshebrada Originate From
As you may have already guessed, carne deshebrada means shredded beef. It is a dish well known in many Latin countries. It’s name may be slightly different in certain countries but basically it is relating to the same dish.
For example in Cuba, it is known as ropa vieja while in Venezuela, it is known as carne mechada.
So where exactly it originated from is hard to say. Some say it was in Mexico, while others believe it could have been in Venezuela.
Whatever the case is, carne deshebrada is just delicious!
Ingredients You Will Need
- 2 lbs chuck roast, beef round, brisket, flank or skirt steak
- 1 pepper, sliced
- 1 onion, sliced
- 4 garlic cloves
- 1 tsp dried oregano
- 1 bay leaf
- 1½ tsp tomato paste (can also use about a 1/3 cup tomato sauce)
- pimiento stuffed olives
- 3 tbsp Puerto Rican sofrito
- ¾-1 cup of broth from cooked beef (or water)
- 1 tbsp oil
- handful of fresh cilantro
- 1 lime (optional)
- salt and pepper to taste
How to Make Carne Deshebrada
If you have an instant pot, start with my recipe for Instant Pot Shredded Beef. Making the shredded beef in an instant pot or pressure cooker definitely speeds up the process to this recipe.
If you don’t have a pressure cooker, no problem just place meat in a pot and add enough water to cover beef.
Add the spices included in the instant pot recipe and cook beef over medium heat for 2-3 hours or until beef is very tender.
Make sure to check that meat has enough water every 30 minutes and is not drying out.
Once beef is done, bring to a cutting board and shred with two forks.
In a large skillet over medium high heat, add a tablespoon of oil and stir in onions, peppers and olives.
Cook for 4-5 minutes or until onions and peppers are to your liking.
Add chopped garlic and stir. Cook for 1 minute.
Stir in the tomato paste, sofrito, bay leaf, oregano and broth from cooked beef (or water). Allow sauce to cook for 5 minutes on medium heat.
Add the shredded beef to the sauce and incorporate well with sauce.
Cook on medium low heat for 20-30 minutes.
Add cilantro. Stir.
Add salt and pepper to taste.
Beef is done! When you’re ready to serve, sprinkle with lime juice. (optional)
Other Variations
- You can spice up this dish by adding a chopped jalapeño or chopped serrano pepper.
- Add crushed red pepper flakes for extra spice.
- Add chopped tomatoes and poblano peppers.
- Frozen peas and frozen corn works really well in carne deshebrado too!
- Here is another variation made with shredded beef that you will also love.
Storing and Freezing
- You can store leftovers in a plastic container for up to 4-5 days.
Freezing
To freeze, add the cooked shredded beef to a plastic freezer bag.
When ready to eat, defrost in refrigerator overnight.
Heat in a skillet or microwave in a large bowl until heated through.
Carne Deshebrada (Shredded Beef)
Ingredients
To Make Shredded Beef
- 2 lbs chuck roast, beef round, brisket, flank or skirt steak
- 4 garlic cloves peeled
- 1 tsp cumin
- ½ tsp crushed red pepper flakes
- 1 dried bay leaf
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- 1 cup beef or chicken broth
- handful fresh cilantro chopped
- 2 tbsp vegetable oil
Spices & Veggies for Carne Deshebrada
- 1 pepper rinsed, seeded and sliced
- 1 onion sliced
- 4 garlic cloves chopped finely
- 1 tsp dried oregano
- 1 bay leaf
- 1½ tsp tomato paste can also use ⅓ cup of tomato sauce
- pimiento stuffed olives
- 3 tbsp sofrito
- ¾-1 cup broth from cooked beef (or water)
- 1 tbsp vegetable oil
- handful fresh cilantro
- 1 lime quartered
- salt and pepper to taste
Instructions
To Make Shredded Beef in Instant Pot or Slow Cooker
- Follow my Instant Pot Shredded Beef recipe.Cook beef in slow cooker for 4-6 hours on high with all spices and water.
For Stove Top
- Add meat to a large pot and add enough water to cover beef. Add the spices included in the instant pot recipe with broth and cook beef over medium heat for 2-3 hours or until beef is very tender. Make sure to check that meat has enough water every 30 minutes and is not drying out.
- Once beef is done, bring to a cutting board and shred with two forks.
Cooking the Carne Deshebrada
- In a large skillet over medium high heat, add a tablespoon of oil and stir in onions, peppers and olives.
- Cook for 4-5 minutes or until onions and peppers are to your liking.
- Add chopped garlic and stir. Cook for 1 minute.
- Stir in the tomato paste, sofrito, bay leaf, oregano and broth from cooked beef (or water). Allow sauce to cook for 5 minutes on medium heat.
- Add the shredded beef to the sauce and incorporate well with sauce.Cook on medium low heat for 20-30 minutes.
- Add cilantro. Stir.Add salt and pepper to taste.Beef is done!
- When you're ready to serve, sprinkle with lime juice. (optional)
Notes
Nutrition
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