Carne Desmechada

Stripped Beef


Preparation info

  • Difficulty


  • 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Carne Desmechada is a staple in most Colombian homes. It is a delicious, saucy, very tasty dish that can be prepared with inexpensive cuts. It can be prepared with or without the eggs. I personally love it with them, and my children prefer it without. This is a great food to make a lot of and keep frozen for the kids!

When you pack this dish for the freezer, place it in bags that are no more than an inch thick so that it thaws out easily and in a shorter period of time. Always thaw it out in your refrigerator by leaving it there overnight, or over running cold tap water. Beef keeps frozen for nine to twelve months if the temperature of your freezer is kept at 0°F


  • 2 pounds beef skirt steak in one piece
  • ½ cup grated white onion
  • 1 minced ají dulce* (sweet green or red pepper)
  • 3 cloves garlic, minced
  • 1 recipe of Hogao Del Pacífico or Hogao del Caribe
  • 2 whole eggs, beaten
  • Cooked rice, for serving


  1. In a medium pot, over medium heat place the beef, 10 cups of water, the onion, ají dulce, and garlic. Cover and cook for 1 hour. Uncover and cook for 15 to 20 minutes more. You know the meat is done when you can rip off strips with a fork. Almost all the water should have evaporated, but in case it hasn’t, remove the beef, and boil it down to 1 cup. Place the beef back in the pot and let it stand for 10 to 15 minutes to relax and cool off so you can handle it.
  2. Remove the beef from the pot. Cut across the grain into 1-inch-wide strips.
  3. Take each strip, and with 2 forks or with your fingers shred the meat.
  4. Place the beef back in the pot, bring the heat to medium-high, and mix it with 1 cup of the reduced cooking liquid; add the hogao and mix.
  5. Pour the beaten eggs into the pot, and cook for 2 minutes or until the egg is cooked.
  6. Serve over rice.