Colombian shredded meat accompanies rice, arepas and festive dishes in the country's daily cuisine. The annatto provides the characteristic color and the cumin the unmistakable Creole aroma. It is celebration preparation that requires patience but feeds multitudes.
Latin American
Colombian shredded beef
Colombian shredded beef with achiote, cilantro and Creole sauce.
- Colombia
- MAIN COURSES
- Light
- High protein
- medium
20 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 310 kcal
- Protein 34 g
- Fiber 1.5 g
- Carbohydrates 6 g
- Fat 16 g
- Sodium 520 mg
Story behind the dish
Preparation
Colombian shredded beef is a preparation from Colombia with medium difficulty. Reserve about 260 minutes in total (20 for mise en place and preparation, 240 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.2 kg of beef brisket or belly.
- Have ready: 2 large onions in feathers.
- Have ready: 6 cloves of crushed garlic.
- Have ready: 2 ripe tomatoes, chopped.
- Have ready: 2 tablespoons of color or annatto.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Season the meat with color
Season the meat with color, cumin, salt and pepper, brown in oil on all sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Add onion
Add onion, garlic and tomato, cook for 5 minutes until sautéed. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat
-
Pour broth and bay leaf
Pour broth and bay leaf, cook covered for 3-4 hours over low heat.
-
Remove the meat
Remove the meat, shred finely with forks.
-
Reduce broth to thick sauce
Reduce the broth to a thick sauce, mix with the meat. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Add chopped cilantro generously before serving.
Add chopped cilantro generously before serving.
-
Serve with rice
Serve with rice, fried ripe banana and salad.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with whole wheat pasta or brown rice for greater fiber content.
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