Carne Deshebrada

• Beef brisket 1kg
• Onion 2 units
• Garlic 4 cloves
• Tomato 3 units
• Serrano pepper 2 units
• Beef broth 500ml
• Salt 15g
• Oil 30ml

How to Make It

• 1

  Place 1kg of beef brisket in a large pot with 2500ml water, 1 onion (halved) and 15g salt; bring to a boil, then lower the heat, cover and simmer for 3 hours until very tender, topping up with hot water if needed to keep the meat covered.

• 2

  Remove the beef and shred it finely using two forks while it is still warm.

• 3

  Finely dice the remaining onion, 3 tomatoes and 2 serrano peppers, and mince 4 garlic cloves.

• 4

  Heat 30ml oil in a large skillet over medium heat and sauté the onion until translucent, 3 minutes; add the garlic and cook for 1 minute until fragrant.

• 5

  Add the peppers and tomatoes to the skillet, cooking until they release their juices, about 5 minutes.

• 6

  Incorporate the shredded beef into the vegetable mixture, stirring to coat evenly.

• 7

  Add 500ml of beef broth and simmer uncovered for 20 minutes, stirring occasionally, until most of the broth is absorbed and the meat is moist but not soupy.

• 8

  Adjust seasoning with additional salt to taste before serving.