Carne ripiada (shredded beef) is juicy, flavorful, and easy to make. Venezuela has carne mechada, Cuba has ropa vieja, and Dominican Rep. has carne ripiada, dishes that combine inexpensive beef cuts and vegetables into a flavorful, uncomplicated dish that you'll love too.

– 2 lbs beef flank, [0.9 kg] of (flank, shank, chuck, or skirt) – 1 teaspoon salt, (more if needed) – ¼ teaspoon pepper (freshly-cracked, or ground), (more if needed) – 1 sprig of thyme, (optional) – 1 teaspoon oregano powder – 4 tablespoons vegetable oil, (peanut, soy or corn) – 1 large red onion, cut into slices – 3 cloves garlic, (crushed or sliced) – 1 cup diced carrot, (optional) – ½ cup red bell pepper, cut into cubes – 2 cup tomato, cut into large cubes – ½ tablespoon vinegar – 1 cup tomato sauce


Step 1:

Add enough water to cover the meat and cover the pot with a tight-fitting lid. Simmer over low heat until the meat is very tender. Rotate the meat every once in a while so it cooks uniformly. Cool down to room temperatureSeason beef with a teaspoon of salt, a pinch of black pepper, thyme, and oregano. In a large cast aluminum or cast iron pot, heat half the oil. Sear the meat throughout.

Step 2:

Once the meat is cool enough to handle, cut into slices no more than 2 inches wide and shred the meat with your hands.

Step 3:

In a heavy saucepan heat the remaining oil and cook and stir the onions until they become translucent. Add the garlic, carrots and peppers and simmer over very low heat. Add the tomatoes and simmer until the tomatoes are tender.

Step 4:

Add the vinegar and tomato sauce and the meat and the remaining liquid from boiling the meat. Simmer for 10 minutes over low heat, or until all the vegetables are cooked through. Taste and season with salt to taste if needed.

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