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! This is comfort food at its best!

Prep Time30

Cook Time2 30

Total Time3

Course: Dinner

Cuisine: Mexican, Puerto Rican

Servings:

Calories: 360kcal

Ingredients

To Make Shredded Beef

2 pounds chuck roast, beef round, brisket, flank or skirt steak
4 cloves garlic peeled
1 teaspoon cumin
½ teaspoon crushed red pepper flakes
1 bay leaf
1 teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
10-12 cups water or as needed
handful fresh cilantro chopped
2 tablespoons vegetable oil

Spices & Veggies for Carne Deshebrada

1 pepper rinsed, seeded and sliced
1 onion sliced
4 garlic cloves chopped finely
1 teaspoon oregano
1 bay leaf
1½ teaspoon tomato paste can also use ⅓ cup of tomato sauce
pimiento stuffed olives
3 tablespoons sofrito
¾-1 cup broth from cooked beef (or water)
1 tablespoon vegetable oil
handful fresh cilantro rinsed
limes quartered for serving
salt and pepper to taste

Instructions

Cook Beef

Place beef, onion, cilantro, garlic cloves, bay leaf, and spices in a large pot. Pour in about 10 cups of water. Cover and bring to a boil over high heat.
Once boiling, reduce heat to medium and cook uncovered for about 2½ hours, or until beef is tender enough to shred easily.
Once beef is tender and cooked through, remove it and place on a cutting board.
Using two forks, shred the beef. Place beef back into pot and stir with broth. Remove 3 to 4 cups of broth for the sauce.
Note: Extra broth can be refrigerated for up to 5 days and used for soups or any other dish or freeze for longer storage.

Cooking Carne Deshebrada

In a large skillet over medium-high heat add oil and onions, peppers, and olives. Cook for 4-5 minutes, until veggies are cooked to your liking.
Add chopped garlic and cook for an additional 30 seconds, stirring constantly.
Stir in tomato paste, sofrito, bay leaf, oregano, and 3 cups of reserved broth. Allow sauce to simmer over medium heat for about 5 minutes.
Add shredded beef to skillet and stir until completely coated.
Cook over medium heat for 20-30 minutes to allow flavors to come together. Stir in cilantro and season with salt and pepper, to taste. Finish dish off with a sprinkle of fresh lime juice when ready to serve.

Notes

Recipe Notes:

Cooking the beef: As the beef cooks, you'll notice a layer of foam forming on the surface of the water. You can skim it off with a large spoon and discard it. This step isn't required, but if you plan on saving the broth, removing the foam will give you a clearer broth that's perfect for making rice, soups, and stews.

Variations:

Spice up this dish by adding a jalapeño, serrano pepper or crushed red pepper.
Add chopped tomatoes and poblano peppers.
Add frozen peas and corn
Add potatoes and carrots

Serving Suggestions:

Nutrition