Carne desmechada, or ropa vieja, is made by searing 1 kg of plateada beef, simmering it for about 90 minutes with a hogao of onion, scallion, tomato, garlic, and cumin, a little tomato sauce, and 2 liters of water until tender, then shredding it with two forks and returning it to the pot with some of the broth and the hogao. It takes 30 minutes of preparation plus 100 minutes of cooking and serves 4 people.
It is a South American family classic, often confused in Chile with carne mechada, and is served with rice, beans, ripe plantain, or potatoes, or used as an arepa filling.
How to Make Carne Desmechada?
Traditional ropa vieja uses flank-type cuts rich in connective tissue and long fibers; in Chile, the malaya cut is split into a thick part called plateada and a thin part called tapabarriga, both ideal for shredding.
Nutritional Information
Each serving of carne desmechada contains approximately 400 kcal, 10 g of carbohydrates, 25 g of fat, 30 g of protein, 2 g of fiber, 5 g of sugars, 90 mg of cholesterol, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Carne Desmechada or Ropa Vieja Recipe
Preparation: 30 minutes
Cooking: 100 minutes
Servings: 4 people
Ingredients
Shredded beef
- 1 kg (2.2 lb) of beef plateada (or flank or brisket)
- 2 liters (8 1/2 cups) of water
- 1 teaspoon of salt
- 1 to 2 tablespoons of tomato sauce
- Black pepper
Hogao
- 2 scallions
- 1 ripe tomato
- 1 teaspoon of garlic paste
- 1 tablespoon of oil
- 1/2 red onion
- Ground cumin
- Black pepper
Instructions
- Wash and finely chop all the vegetables. In a large skillet with the oil, add the red onion, scallions, garlic paste, and cumin and pepper to taste, over medium-high heat.
- Sauté until translucent, add the chopped tomato, stir, and cook a few minutes more. Turn off the heat and set this hogao aside.
- In a large pot, heat a splash of olive oil over medium-high heat and sear the beef on all sides.
- Add the hogao, 1 to 2 tablespoons of tomato sauce, and the salt, and cover with the water. Bring to a boil, lower the heat to minimum, and cook for about 90 minutes, until the beef is tender enough to pull apart with a fork. Remove the beef, shred it with two forks, return it to the pot with some of the broth and the hogao, and serve hot with white rice or boiled potatoes.
Additional Tips
Add a touch of acid
A splash of vinegar or sour orange juice at the end brightens the flavor and softens the fibers further.
Keep it moist
After shredding, return the beef to the pot with broth and hogao so it stays juicy until serving.
Save the broth
The leftover cooking broth makes an excellent base for soups or rice.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Plateada | Flank steak or brisket | 1:1 | Classic ropa vieja cut |
| Pot | Pressure cooker | 30 minutes | Much faster |
| Tomato sauce | Tomato paste | 1 tablespoon | More concentrated |
| Cumin | Oregano | To taste | More herbal |
Frequently Asked Questions (FAQs)
1. Which cut is best?
Plateada, flank, or brisket, cuts with a good balance of fat and long muscle fibers.
2. Can I make it in a pressure cooker?
Yes. After searing the beef and adding the hogao, cook under pressure for about 30 minutes and let the steam release naturally.
3. How do I keep it from drying out?
Cook it until it falls apart easily and return it to the broth for a few minutes before serving.
4. What goes with ropa vieja?
White rice, black beans, ripe plantain, boiled potatoes, or arepas.
What Is Ropa Vieja?
Ropa vieja, or carne desmechada, is braised beef shredded into long strands and simmered in a tomato and onion sauce, popular across Latin America.
Carne Desmechada vs. Carne Mechada
In Chile the two names are often confused: carne mechada is a whole braised roast studded with vegetables, while carne desmechada is shredded beef.
Did You Know?
The name ropa vieja, meaning old clothes, comes from a popular legend about a poor man who cooked his old clothes to feed his family, which turned into a delicious meat stew.
