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    Home » Recipes » Beef » Carne Deshebrada (Puerto Rican Shredded Beef)

    Published: Sep 4, 2020 Modified: Sep 18, 2020 by Catherine Arena Leave a Comment

    Carne Deshebrada (Puerto Rican Shredded Beef)

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    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!

    Carne Deshebrada served in a grey dish, topped with cilantro sprigs and surrounded by lime wedges.

    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!

    Carne Deshebrada served in a grey dish, topped with cilantro sprigs and surrounded by lime wedges.

    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 teaspoon dried oregano
    • 1 bay leaf
    • 1½ teaspoon tomato paste (can also use about a ⅓ cup tomato sauce)
    • pimiento stuffed olives
    • 3 tablespoon Puerto Rican sofrito
    • ¾-1 cup of broth from cooked beef (or water)
    • 1 tablespoon 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.

    Carne Deshebrada cooked in an instant pot.

    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.

    Beef on a wooden cutting board, shredded to make carne deshebrada.

    In a large skillet over medium high heat, add a tablespoon of oil and stir in onions, peppers and olives.

    Onions, peppers and olives cooking in a cast iron skillet.
    Tomato paste added to the cast iron skillet with 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.

    Shedded beef added to skillet.
    Carne deshebrada fully cooked in a cast iron skillet and ready to eat.

    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)

    Carne Deshebrada served in a grey dish, topped with cilantro sprigs and surrounded by lime wedges.

    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.

    📖 Recipe

    Carne Deshebrada served in a grey dish, topped with cilantro sprigs and surrounded by lime wedges.

    Carne Deshebrada (Shredded Beef)

    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!
    5 from 2 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Puerto Rican
    Prep Time: 50 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 6
    Calories: 356kcal
    Author: Catherine Arena

    Ingredients

    To Make Shredded Beef

    • 2 lbs chuck roast, beef round, brisket, flank or skirt steak
    • 4 garlic cloves peeled
    • 1 tsp cumin
    • ½ teaspoon crushed red pepper flakes
    • 1 dried bay leaf
    • 1 teaspoon dried oregano
    • ½ teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • ½ teaspoon salt
    • 1 cup beef or chicken broth
    • handful fresh cilantro chopped
    • 2 tablespoon vegetable oil

    Spices & Veggies for Carne Deshebrada

    • 1 pepper rinsed, seeded and sliced
    • 1 onion sliced
    • 4 garlic cloves chopped finely
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • 1½ teaspoon tomato paste can also use ⅓ cup of tomato sauce
    • pimiento stuffed olives
    • 3 tablespoon sofrito
    • ¾-1 cup broth from cooked beef (or water)
    • 1 tablespoon 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

    See post for serving suggestions.

    Nutrition

    Serving: 6 | Calories: 356kcal | Carbohydrates: 6g | Protein: 30g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 104mg | Sodium: 593mg | Potassium: 627mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 4mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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