The shredded beef sandwich is an iconic dish that has won over palates in various regions of Latin America. Its origin dates back to the culinary tradition of utilizing cuts of meat that require long cooking times to tenderize and achieve an irresistible texture. In countries like Mexico, Colombia, and Venezuela, shredded beef is used in different preparations, from stews to fillings for arepas or empanadas. In Mexico, for example, this dish can be found under the name "torta de carne deshebrada," while in Colombia it is commonly known as "carne mechada." In Venezuela, shredded beef is a fundamental ingredient of pabellón criollo, a very popular national dish. This traditional recipe reflects the ingenuity of combining simple ingredients to create intense and comforting flavors, ideal for sharing with family or friends.
Shredded meat sandwiches in half the time
How to Prepare Shredded Beef Sandwiches in Half the Time
To begin, place the boneless beef shoulder, onion, garlic cloves, salt, and pepper to taste in the iron pot. Then combine the water with the tomato paste and pour this mixture over the meat.
Bring everything to a boil; once boiling, reduce the heat to low, cover tightly, and simmer for 1 3/4 to 2 hours or until the meat is tender.
Remove the meat from the cooking liquid and let it cool slightly. Meanwhile, skim the fat from the cooking liquid if necessary. Trim and discard any excess fat from the cooked meat.
Shred the meat with two forks to achieve a loose and uniform texture. In the iron pot, combine two cups of the cooking liquid, original A.1. sauce, brown sugar, and cornstarch.
Bring this mixture to a boil and cook, stirring for 1 to 2 minutes or until it thickens slightly. Add the shredded meat, mix well, and continue cooking until it is thoroughly heated, stirring occasionally.
Place equal amounts of the meat mixture on the bottom half of each soft egg sandwich bun. Sprinkle with green onions and top with the other half of the bun.
Serve the sandwiches accompanied by additional steak sauce, if desired. This recipe yields approximately 12 servings, perfect for sharing on any occasion.
Ingredients (11)
- Beef Shoulder Roast Boneless
- Onion
- Garlic Cloves
- Salt
- Pepper
- Water
- Tomato Paste
- Original A.1. Sauce
- Brown Sugar
- Cornstarch
- Soft Egg Sandwich Bread
Instructions (21 steps)
- 1 In a cast-iron pot, place the beef, onion, garlic, salt, and pepper
- 2 Combine water and tomato paste
- 3 Pour over the meat mixture
- 4 Bring to a boil
- 5 Reduce heat to low
- 6 Cover tightly and simmer for 1 3/4 to 2 hours or until the meat is tender
- 7 Remove the meat from the cooking liquid
- 8 Let it cool slightly
- 9 Meanwhile, skim the fat from the cooking liquid, if necessary
- 10 Trim and discard excess fat from the cooked meat
- 11 Shred the meat with 2 forks
- 12 In the cast-iron pot, combine 2 cups of the cooking liquid, steak sauce, brown sugar, and cornstarch mixture
- 13 Bring to a boil
- 14 Cook and stir for 1 to 2 minutes or until slightly thickened
- 15 Add the shredded meat
- 16 Mix well
- 17 Continue cooking until thoroughly heated, stirring occasionally
- 18 Place equal amounts of the meat mixture on the bottom half of each bun
- 19 Sprinkle with green onions and close with the top half of the bun
- 20 Serve with additional steak sauce, if desired
- 21 Yields 12 servings