Colombian · intermediate
Colombian Carne Desmechada Beef Skillet With Sweet Peppers And Scallions
Tender shredded halal flank steak simmered in a fragrant tomato-scallion hogao sauce with sweet bell peppers and warm cumin.
- PREP TIME
- 20 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Cut halal beef into large chunks and simmer in a pot of salted water for 25 minutes until tender enough to shred, then drain and shred with two forks.
- 02
Heat olive oil in a wide skillet over medium heat.
- 03
Add chopped scallions, garlic, red bell pepper strips, and ground cumin, sauteing for 5 minutes until softened and fragrant.
- 04
Add diced tomatoes and cook for 6 to 8 minutes, mashing slightly to create a thick tomato-scallion hogao sauce.
- 05
Stir the shredded beef into the skillet along with the halal beef broth, mixing thoroughly to coat the meat.
- 06
Cover and simmer on low heat for 10 minutes until the beef absorbs the flavors and the sauce thickens, then season with salt to taste before serving.
A LITTLE KITCHEN KNOW-HOW
Hogao Building
Sautéing a high ratio of scallions, garlic, cumin, and fresh ripe tomatoes until they break down into a sweet, savory, all-purpose Colombian flavor base.
Notes from the kitchen
- Shred the beef while it is still warm for easier pulling along the natural grain of the meat.
- Serve alongside fried green plantain discs or steamed white rice to soak up the savory sauce.
- Original home-cooking adaptation inspired by Colombian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.