Shredded Beef Recipe (Carne Ripiada)

Ingredients

• 0.9 kg (2 lb)beef flank (or shank, chuck or skirt)
• 1 teaspoonsalt, plus more if needed
• ¼ teaspoonfreshly cracked or ground pepper, plus more if needed
• 1 sprigthyme (optional)
• 1 teaspoondried oregano
• 60 ml (4 tablespoons)vegetable oil (peanut, soya or corn)
• 1 largered onion, sliced
• 3 clovesgarlic, crushed or sliced
• 130 g (1 cup)diced carrot (optional)
• ½ cup (about 75 g)red pepper, cut into cubes
• 2 cups (about 360 g)tomatoes, cut into large cubes
• 7.5 ml (½ tablespoon)vinegar
• 240 ml (1 cup)tomato sauce

Instructions

1. 1

   Brown the beef

   Season the beef with 1 teaspoon of salt, the pepper, thyme and oregano. Heat half the oil in a large cast-aluminium or cast-iron pot and sear the beef on all sides, taking care of any splattering.

2. 2

   Simmer until tender

   Add enough water to cover the beef and put on a tight-fitting lid. Simmer over low heat until very tender and beginning to flake, turning it occasionally for even cooking. Add water if needed to prevent the pot drying out; aim to have about 3 cups of cooking liquid left. Let the beef cool to room temperature.

3. 3

   Shred the beef

   When the beef is cool enough to handle, cut it into slices no more than 2 inches wide, then pull the meat apart with your hands.

4. 4

   Cook the vegetables

   Heat the remaining oil in a heavy saucepan. Add the onion and cook, stirring, until translucent. Add the garlic, carrot and red pepper, then simmer over very low heat for 3 minutes. Stir in the tomatoes and simmer for about 10 minutes, until tender.

5. 5

   Finish the dish

   Add the vinegar, tomato sauce, shredded beef and the remaining cooking liquid. Simmer over low heat for 10 minutes, or until all the vegetables are cooked through. Taste and add more salt if needed.

What is carne ripiada?

Carne ripiada, also known as carne ripiada dominicana, is Dominican-style shredded beef cooked until tender and brought together with a tomato-based sauce. It is a homely way to make a satisfying dish from a relatively inexpensive cut.

This version first browns and gently simmers the beef, then uses its cooking liquid to enrich the sauce. Onion, garlic, pepper and tomato give the meat its savoury, gently sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 496 calories, 27g protein, 7g carbs, 40g fat.

The beef supplies most of the protein and fat, while the tomato sauce, vegetables and any rice or other side contribute carbohydrates. Pair a portion with plenty of vegetables and a moderate serving of rice for a more balanced plate.

Choosing the beef

Cut choice: Flank is listed here, but shank, chuck or skirt can also be used. The important cue is tenderness: the beef should pull apart easily after its slow simmer.

Seasoning: Salt, pepper, thyme and oregano flavour the meat as it cooks. Thyme is optional, while extra salt is best added at the end after tasting the sauce.

Getting the tender texture

Low heat: Keep the covered pot at a gentle simmer rather than a hard boil. Turn the beef occasionally and add water if the liquid level drops too far.

Shredding: Let the meat cool enough to handle, then pull it into strands by hand. Cutting it into manageable slices first makes the job easier.

Building the sauce

Onion base: Cook the sliced onion until translucent before adding the other vegetables. This gives it time to soften without browning heavily.

Vegetable timing: Give the garlic, carrot and pepper 3 minutes over very low heat, then simmer the tomatoes for about 10 minutes until tender. The final 10-minute simmer lets the beef take on the sauce.

Using the cooking liquid

Reserved liquid: The beef's cooking liquid carries flavour into the tomato sauce, so keep it when you drain or lift out the meat. The method aims to leave about 3 cups by the end of the beef simmer.

Sauce consistency: Add the remaining liquid with the shredded meat, then simmer gently. If the sauce still looks loose, allow it to reduce during the final simmer while checking that the vegetables are cooked through.

What to serve with it

Carne ripiada goes well with rice, which can soak up the tomato sauce, or with boiled potatoes or another simple starchy side. For contrast, serve it with a fresh salad or cooked greens.

Spoon some sauce over each portion and adjust the amount of rice or other side to suit the meal.

Recipe notes & tips

• Use a pot with a close-fitting lid to help the beef simmer without losing too much moisture.
• Sear the beef in batches if it does not fit comfortably in the pot.
• Keep the cooking liquid and add water if the pot threatens to dry out.
• Let the beef cool until manageable before shredding it by hand.
• Taste the finished sauce before adding more salt, as the cooking liquid may already be well seasoned.

Variations

• Skip the carrot: Leave it out for a simpler sauce, as it is optional.
• Change the cut: Use shank, chuck or skirt instead of flank and simmer until tender.
• Adjust the thyme: Omit the sprig for a version without thyme.
• Choose the oil: Use peanut, soya or corn oil as suggested in the ingredient list.
• Add heat: Include a little chopped chilli with the pepper for a spicier sauce.

Common mistakes to avoid

• Boiling too hard: A rapid boil can make the beef cook unevenly; keep it at a gentle simmer.
• Letting the pot dry out: Check the liquid as it cooks and add water when needed.
• Shredding too soon: Hot meat is difficult to handle; cool it to room temperature first.
• Adding vegetables all at once: Follow the stages so the onion turns translucent and the tomatoes have time to soften.
• Salting without tasting: Check the sauce at the end and add more salt only if it needs it.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions