Carne en Polvo

Powdered Beef

Rate this recipe

Preparation info

  • 8 to 10

    • Difficulty


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This meat is usually served with saucy dishes like Machorrusio or Fríjoles Rojos and rice, or as part of Bandeja Paisa, but you can just serve it with hogao and rice. It is a bit bland to the taste if eaten alone, which could be great for young children.


  • 2 pounds beef skirt steak in 1 piece
  • 3 cloves garlic, minced
  • 2 cups peeled and diced tomatoes
  • cups minced scallion
  • cup minced cilantro
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • teaspoon ground cumin*
  • ¼ teaspoon pepper


  1. In a large, nonreactive bowl mix the beef with the garlic, tomatoes, scallion, cilantro, Worcestershire, salt, cumin, and pepper. Set aside for 30 minutes.
  2. In a medium pressure cooker, place the seasoned beef and 3 cups of water. Cover and cook for 30 minutes, turn the heat off and leave as is for 15 minutes more. Release the pressure and open. If using a regular pot simmer over medium-low heat for 2 to 3 hours or until the beef has softened. Add more water if it boils out.
  3. Remove the meat from the liquid. (Pass the liquid though a sieve to strain, and freeze for later use as beef stock.)
  4. Cut the beef into 1-inch cubes. Let cool completely.
  5. Place in the bowl of a food processor, and process for 1 minute to a very fine, powder-like consistency.
  6. Serve.