15 Rich Colombian Beef Recipes That Bring Deep Rustic Flavor

Exploring Colombian cuisine is like discovering a treasure trove of rich and hearty beef recipes. Each dish, from the comforting Bandeja Paisa to the flavorful Sancocho De Res, is steeped in tradition and culture. These meals not only fill the belly but also warm the heart with memories of family gatherings. Let’s explore these delightful recipes that promise to bring a taste of Colombia into your kitchen. Get ready to be inspired by the deep, rustic flavors of these Colombian beef dishes.

Bandeja Paisa

Bandeja Paisa is a traditional Colombian dish that originates from the Antioquia region. Known for its generous portions and variety of flavors, it’s a hearty meal that beautifully combines ingredients reflecting the rich culture and agricultural bounty of Colombia.

Typically served on a large platter, Bandeja Paisa is a feast for the eyes as well as the stomach, featuring an array of proteins, beans, rice, and plantains, all beautifully arranged and often garnished with fresh avocado and a fried egg.

This dish isn’t just a meal; it’s a celebration of Colombian heritage, often enjoyed during special occasions and family gatherings. The depth of flavor in Bandeja Paisa comes from slow-cooked ingredients and a mix of traditional spices, making it a comforting and fulfilling dish.

Whether you’re cooking for a family dinner or a festive gathering, Bandeja Paisa is sure to impress with its vibrant presentation and robust taste.

Ingredients (Serves 4-6)

• 1 pound of ground beef
• 1 pound of chorizo sausage
• 1 cup of red beans (cooked)
• 1 cup of white rice (cooked)
• 2 large ripe plantains
• 4 eggs
• 1 avocado (sliced)
• 1 tablespoon of garlic (minced)
• 1 tablespoon of vegetable oil
• 1 teaspoon of cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Cooking Instructions

1. Prepare the Beans: If using dried red beans, soak them overnight and then cook them until tender. If using canned beans, simply rinse and heat them in a saucepan over medium heat. Season with salt, cumin, and a bit of garlic for added flavor.
2. Cook the Ground Beef: In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant. Then add the ground beef, breaking it up with a spatula. Season with salt, pepper, and cumin, and cook until browned and fully cooked through, about 8-10 minutes.
3. Cook the Chorizo: In a separate skillet, cook the chorizo over medium heat until it’s browned and cooked through, about 5-7 minutes. Slice the chorizo into rounds after cooking, and set aside.
4. Fry the Plantains: Peel the plantains and slice them diagonally into thick pieces. In a frying pan, heat oil over medium heat and fry the plantain slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
5. Fry the Eggs: In the same skillet, crack the eggs and fry them sunny-side up or to your preference. Season with salt and pepper.
6. Assemble the Bandeja Paisa: On a large serving platter, arrange the cooked white rice on one side, the beans next to it, and then the ground beef and chorizo. Add the fried plantains, top with a fried egg, and place the avocado slices on the side. Garnish with cilantro if desired.
7. Serve: Serve the Bandeja Paisa with lime wedges on the side for an extra burst of flavor.

Extra Tips

When preparing Bandeja Paisa, you can customize the ingredients to your liking, such as adding grilled steak or additional vegetables.

If you’re short on time, consider using pre-cooked or canned beans and ready-made chorizo. Presentation is key in this dish, so take your time to arrange the ingredients beautifully on the platter.

Enjoy the experience of cooking and sharing this delicious Colombian feast with family and friends!

Carne a La Llanera

Carne a La Llanera is a traditional Colombian dish that showcases the nation’s rich culinary heritage, particularly from the plains of the Llanos region. This iconic beef dish is typically cooked over an open flame, giving it a unique smoky flavor that’s both savory and aromatic. The preparation often involves marinating the beef with a variety of spices and herbs, allowing the flavors to meld beautifully before it’s grilled to perfection.

Ideal for gatherings and celebrations, Carne a La Llanera isn’t just a meal but a culinary experience that brings friends and family together.

Cooking this dish requires patience and attention to detail, but the result is undeniably worth the effort. The key to achieving tender and flavorful beef lies in both the marinade and the cooking technique. While traditionally made with a whole flank of beef, you can also use beef cuts like sirloin or ribeye for a more manageable approach.

Serve it with traditional sides such as arepas, rice, or a fresh salad to complete this delightful Colombian feast.

Ingredients (Serves 4-6):

• 2-3 lbs of flank steak or ribeye
• 1 cup of beer (preferably a light lager)
• 4 cloves of garlic, minced
• 1 tablespoon of cumin
• 1 tablespoon of oregano
• 1 tablespoon of paprika
• 1 teaspoon of black pepper
• 1 tablespoon of salt
• Juice of 2 limes
• 2 tablespoons of olive oil
• Fresh cilantro, chopped (for garnish)
• Optional: Plantains or yuca for serving

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the beer, minced garlic, cumin, oregano, paprika, black pepper, salt, lime juice, and olive oil. Whisk the ingredients together until well combined to create a flavorful marinade.
2. Marinate the Beef: Place the flank steak or ribeye in the marinade, confirming it’s thoroughly coated. Cover the bowl with plastic wrap or transfer the meat and marinade into a resealable plastic bag. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, confirm the coals are glowing and ashy. For a gas grill, allow it to heat for about 10-15 minutes.
4. Grill the Beef: Remove the beef from the marinade and let any excess liquid drip off. Place the meat on the grill and cook for about 5-7 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check for accuracy; the internal temperature for medium-rare is about 135°F (57°C).
5. Rest the Meat: Once the beef is cooked, transfer it to a cutting board and let it rest for about 10 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful bite.
6. Slice and Serve: After resting, slice the beef against the grain into thin strips. Garnish with fresh cilantro and serve with your choice of sides, such as arepas, rice, or fried plantains.

Extra Tips:

For an authentic Colombian touch, consider using a wooden board to grill your Carne a La Llanera, as this can enhance the flavor further.

Additionally, if you have access to a traditional “parrilla” or grill with an adjustable height, it allows for better control over the heat. Be mindful of the cooking time, as thinner cuts will cook faster.

Enjoy experimenting with the marinade by adding other spices or citrus to suit your taste!

Sancocho De Res

Sancocho De Res is a hearty Colombian beef soup that brings together a medley of flavors and textures, making it a beloved comfort food across the country. Traditionally, this dish is made with beef and a variety of vegetables, including potatoes, yuca, and corn, all simmered together in a rich, savory broth. It’s perfect for family gatherings or special occasions, as it not only nourishes but also warms the soul.

This dish has its roots in indigenous and African culinary traditions, and each region in Colombia may have its own variation of Sancocho De Res. The slow cooking process allows the flavors to meld beautifully, resulting in a deliciously fragrant soup that’s often served with a side of rice and avocado. Enjoying this dish is a communal experience, often shared among family and friends, making each bowl a little taste of Colombian culture.

Ingredients (Serves 4-6):

• 2 pounds beef shank or brisket
• 10 cups water
• 2 medium potatoes, peeled and cut into chunks
• 1 medium yuca (cassava), peeled and cut into chunks
• 1 ear of corn, cut into thirds
• 1 medium carrot, sliced
• 1 onion, chopped
• 1 tomato, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Beef: In a large pot, add the beef shank or brisket and cover it with 10 cups of water. Bring the water to a boil over medium-high heat. Once boiling, skim off any foam that rises to the top. This helps in achieving a clearer broth.
2. Add Aromatics: After skimming, add the chopped onion, minced garlic, and chopped tomato to the pot. Stir well and let it simmer on low heat for about 1 hour. This allows the beef to tenderize and the flavors to develop.
3. Incorporate Vegetables: After the beef has simmered for an hour, add the chunks of potatoes, yuca, corn, and sliced carrots to the pot. Season with cumin, oregano, salt, and pepper. Stir the mixture gently to combine, then cover and let it simmer for an additional 30-40 minutes, or until the vegetables are tender.
4. Check the Meat: Once the vegetables are cooked, check the beef. It should be tender and easy to pull apart. If it isn’t tender yet, continue cooking for another 10-15 minutes.
5. Serve the Sancocho: Once everything is cooked to perfection, remove the pot from the heat. Ladle the soup into bowls, making sure to include both beef and vegetables in each serving. Garnish with fresh cilantro and serve with lime wedges on the side.

Extra Tips:

For an extra depth of flavor, consider using bone-in beef cuts, as they’ll impart more richness to the broth. Additionally, feel free to customize the vegetables based on what you have on hand or your personal preferences; plantains, zucchini, or bell peppers can also be great additions.

Letting the Sancocho sit for a few minutes before serving allows the flavors to meld even more. Enjoy this delightful dish with a side of rice or avocado for a complete meal!

Lomo Al Trapo

Lomo Al Trapo is a traditional Colombian dish that showcases the flavors of beef wrapped in a cloth and cooked over an open flame. The name translates to “beef in cloth,” which perfectly describes the unique cooking method that not only amplifies the taste but also keeps the meat tender and juicy. This dish is often prepared during gatherings and celebrations, making it a beloved choice in Colombian households.

The use of salt and the cooking technique allows the beef to absorb incredible flavors while retaining its natural juices, creating a mouthwatering experience with every bite.

Cooking Lomo Al Trapo requires a bit of preparation but is well worth the effort. The cloth or burlap sack serves as a barrier that prevents the meat from direct contact with the heat, allowing it to cook evenly. Additionally, the salt crust forms a natural barrier that locks in moisture, giving the beef a succulent texture.

With a few simple ingredients and the right technique, you can create a delicious Lomo Al Trapo that will impress your family and friends.

Ingredients (Serves 4-6):

• 2-3 pounds beef tenderloin (or similar cut)
• 1 cup coarse salt
• 1 large piece of burlap or cotton cloth (clean and food-safe)
• 1 tablespoon ground black pepper
• 2 tablespoons olive oil (optional)
• Fresh herbs (such as thyme or rosemary) for seasoning (optional)

Cooking Instructions:

1. Prepare the Beef: Start by trimming any excess fat from the beef tenderloin. Pat the meat dry with paper towels to guarantee the salt adheres properly. If you want to enhance the flavor, rub the beef with olive oil and season it with ground black pepper and any fresh herbs you’re using.
2. Salt the Beef: Take the coarse salt and generously coat the entire surface of the beef. Make sure to cover all sides thoroughly. The salt not only seasons the meat but also helps create a crust while cooking.
3. Wrap the Beef: Place the seasoned beef in the center of the burlap or cloth. Fold the cloth over the meat, ensuring it’s completely covered. Tie the cloth securely with kitchen twine or string to keep it tightly wrapped during the cooking process.
4. Prepare the Cooking Fire: Set up a grill or fire pit with hot coals or wood. You want a steady heat that isn’t too intense. If using a grill, ensure the heat is medium-high.
5. Cook the Wrapped Beef: Once the fire is ready, place the wrapped beef directly on the hot coals or grill grates. Cook for about 30-45 minutes, turning occasionally for even cooking. The cooking time may vary depending on the thickness of the meat and the heat of the fire.
6. Check for Doneness: Use a meat thermometer to check the internal temperature of the beef. For medium-rare, aim for about 130°F (54°C) to 135°F (57°C). If you prefer it more done, continue cooking until it reaches your desired temperature.
7. Rest and Serve: Once the beef is cooked to your liking, carefully remove it from the fire and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat. After resting, unwrap the cloth, slice the beef, and serve it with your favorite sides.

Extra Tips:

When cooking Lomo Al Trapo, make sure to use a clean burlap or cloth that’s safe for food. You can also experiment with different herbs and spices to customize the flavor of the beef.

Additionally, if you want a more intense flavor, consider marinating the beef overnight before salting it. Always keep an eye on the cooking process, as cooking times can vary based on the heat source and the thickness of the meat.

Enjoy this unique Colombian dish with traditional sides like arepas or plantains for a complete meal.

Asado De Tira

Asado De Tira, also known as short ribs, is a traditional Colombian dish that showcases the rich flavors of beef cooked to perfection. This recipe highlights the tenderness of the ribs, which are typically slow-cooked to allow the meat to become incredibly soft and flavorful. The combination of spices and slow roasting creates a mouthwatering dish that can be served with a variety of sides, such as rice, potatoes, or a fresh salad.

When preparing Asado De Tira, it’s crucial to choose quality beef ribs to guarantee a delicious outcome. The slow cooking process not only enhances the flavors but also allows the fat to render beautifully, resulting in a moist and succulent dish. Whether you’re cooking for a family gathering or a special occasion, this recipe is sure to impress your guests with its hearty taste and comforting aroma.

Ingredients (Serves 4-6)

• 3 lbs beef short ribs (asado de tira)
• 4 cloves garlic, minced
• 2 onions, chopped
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 bay leaves
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Prepare the Ribs: Start by patting the beef short ribs dry with paper towels. This will help achieve a nice sear. Season the ribs generously with salt and black pepper on all sides to enhance the flavor.
2. Sear the Ribs: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Once the oil is hot, add the short ribs in batches, making certain not to overcrowd the pot. Sear the ribs for about 3-4 minutes on each side until they’re browned. Remove the ribs and set them aside.
3. Sauté the Aromatics: In the same pot, add the chopped onions and minced garlic. Sauté for about 5 minutes until the onions become translucent and fragrant. This step builds the base flavor for the dish.
4. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to simmer for about 2 minutes, which will help concentrate the flavors.
5. Combine Ingredients: Return the seared ribs to the pot. Add the beef broth, soy sauce, brown sugar, cumin, paprika, and bay leaves. Stir well to combine all the ingredients.
6. Slow Cook the Ribs: Bring the mixture to a gentle simmer, then cover the pot with a lid. Reduce the heat to low and let the ribs cook for 2.5 to 3 hours, or until they’re fork-tender. You can also transfer the pot to an oven preheated to 325°F (160°C) for the same duration if you prefer.
7. Serve: Once the ribs are tender, remove them from the pot and let them rest for a few minutes. Strain the cooking liquid if desired, and serve the ribs with the sauce drizzled over them. Garnish with fresh cilantro if desired.

Extra Tips

When cooking Asado De Tira, patience is key. The longer the ribs cook, the more tender they’ll become. If you have time, consider marinating the ribs in the spices and wine overnight for even deeper flavor.

Additionally, you can adjust the sweetness by varying the amount of brown sugar, depending on your taste preference. Remember to serve with your favorite sides to balance the rich flavors of the beef. Enjoy your delicious Colombian feast!

Ajiaco Bogotano

Ajiaco Bogotano is a traditional Colombian soup that showcases the rich culinary heritage of Bogotá, the capital city of Colombia. This hearty dish is known for its comforting flavors and is often enjoyed during chilly weather, making it a popular choice among locals and visitors alike. The key ingredients include a variety of potatoes, chicken, corn, and a unique herb called guascas, which gives the soup its characteristic taste.

Ajiaco isn’t just a meal; it’s a celebration of Colombian culture and family gatherings. Preparing Ajiaco Bogotano may seem intimidating at first, but with a little patience, you can master this comforting recipe that serves 4-6 people. It’s a dish that invites creativity, allowing you to adjust ingredients according to your preferences. Perfect for a family dinner or a cozy get-together, Ajiaco is best served with a side of avocado, capers, and cream, which enhance its flavors and provide a delightful textural contrast.

Ingredients

• 4 cups of chicken broth
• 2 large chicken breasts, boneless and skinless
• 2 medium yellow potatoes, peeled and diced
• 2 medium russet potatoes, peeled and diced
• 1 cup of baby potatoes, whole
• 2 ears of corn, cut into halves
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 cup of chopped cilantro
• 1 tablespoon of guascas (dry herb)
• Salt and pepper to taste
• Avocado, capers, and heavy cream for serving (optional)

Cooking Instructions

1. Prepare the Chicken: In a large pot, combine the chicken broth, chicken breasts, chopped onion, and minced garlic. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is fully cooked.
2. Cook the Potatoes and Corn: While the chicken is cooking, prepare the potatoes. After the chicken is cooked, remove the breasts from the pot and set them aside to cool. To the same pot, add the diced yellow and russet potatoes, the whole baby potatoes, and the corn. Simmer for about 15 minutes or until the potatoes are tender.
3. Shred the Chicken: Once the chicken has cooled enough to handle, shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot along with the guascas, and season with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld.
4. Finish with Cilantro: Just before serving, stir in the chopped cilantro, which adds a fresh flavor to the soup. Allow the soup to simmer for another minute or two.
5. Serve: Ladle the Ajiaco into bowls and serve hot. Offer avocado slices, capers, and heavy cream on the side, allowing each person to add their desired toppings to customize their bowl.

Extra Tips

When making Ajiaco Bogotano, don’t hesitate to experiment with the types of potatoes you use, as they contribute different textures and flavors to the soup. Additionally, the guascas herb can sometimes be hard to find outside of Colombia; if you can’t locate it, you might substitute it with a blend of oregano and thyme, though it won’t replicate the exact flavor.

Finally, allowing the soup to rest for a few minutes after cooking can enhance the flavors even further, so consider making it a little ahead of time before serving. Enjoy this delicious and warming dish with your loved ones!

Empanadas De Carne

Empanadas de Carne are a beloved Colombian dish that combines the delightful crunch of a golden pastry shell with a savory filling of seasoned beef. These tasty pockets are perfect as a snack, appetizer, or main course and are often enjoyed during family gatherings and celebrations.

The word “empanada” comes from the Spanish verb “empanar,” meaning to wrap or coat in bread, which perfectly describes how these delicious morsels are made.

The filling typically features ground beef cooked with a mix of spices, potatoes, and onions, creating a hearty and flavorful interior. The dough is made from a simple mix of flour, water, and salt, which is then rolled out, filled, and folded into half-moons before being fried to a crisp finish.

Empanadas de Carne are often served with aji sauce or guacamole, enhancing their flavor even further.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 cup water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 small onion, finely chopped
• 1 medium potato, peeled and diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil for frying

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water and vegetable oil, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
2. Cook the Filling: In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onions and garlic, sautéing until the onions become translucent. Add the ground beef, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
3. Add Potatoes and Spices: Stir in the diced potatoes, cumin, paprika, salt, and pepper. Add a splash of water if the mixture seems dry. Cover and cook for about 10 minutes, or until the potatoes are tender. Remove from heat and let the filling cool slightly.
4. Roll Out the Dough: Once the dough has rested, divide it into small balls, about the size of a golf ball. On a floured surface, roll each ball into a circle about 1/8 inch thick.
5. Fill the Empanadas: Place a spoonful of the beef filling in the center of each dough circle. Be careful not to overfill, as this can cause them to burst while frying. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative finish.
6. Fry the Empanadas: In a deep skillet or frying pan, heat enough vegetable oil to submerge the empanadas (about 2 inches deep) over medium-high heat. Once hot, carefully add the empanadas in batches, frying until they’re golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
7. Serve: Serve the empanadas warm with your choice of dipping sauces, such as aji sauce or guacamole.

Extra Tips

For an extra flavor punch, consider adding chopped cilantro or jalapeños to the beef filling. If you prefer baking to frying, brush the empanadas with an egg wash and bake them at 375°F (190°C) for about 25-30 minutes, or until golden brown.

Additionally, you can make the filling ahead of time and refrigerate it, making it easier to assemble the empanadas later. Enjoy your cooking experience and the delicious taste of Colombian cuisine!

Churrasco

Churrasco, a beloved Colombian dish, showcases the rich and robust flavors of grilled beef. Originating from the traditional asado (barbecue) culture, this dish is a staple at gatherings and celebrations. The marinated steak is cooked to perfection over high heat, resulting in a tender and juicy cut that’s both smoky and savory.

Often served with a side of chimichurri sauce, rice, and arepas, churrasco is bound to impress your family and friends with its mouthwatering taste.

To elevate your churrasco experience, it’s vital to use a good-quality cut of beef, such as flank or skirt steak. Marinating the meat not only infuses it with flavor but also helps tenderize it, guaranteeing every bite is succulent. The grilling process is essential; maintaining the right temperature allows for a delicious char while keeping the inside juicy.

So fire up the grill, and let’s get started on this Colombian delight!

Ingredients (Serves 4-6):

• 2 pounds flank or skirt steak
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons lime juice
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• Fresh cilantro (for garnish, optional)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the minced garlic, olive oil, soy sauce, red wine vinegar, lime juice, ground cumin, paprika, black pepper, and salt. Whisk together until well combined.
2. Marinate the Steak: Place the flank or skirt steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the meat to tenderize.
3. Preheat the Grill: About 30 minutes before cooking, preheat your grill to high heat. This guarantees a good sear on the meat, locking in juices and flavor.
4. Grill the Steak: Remove the steak from the marinade and let any excess liquid drip off. Place the steak on the hot grill. Cook for about 5-7 minutes on each side for medium-rare, or adjust the time according to your desired doneness. Avoid flipping the steak too often to achieve a nice char.
5. Rest the Meat: Once cooked to your liking, remove the steak from the grill and let it rest on a cutting board for about 5-10 minutes. This step allows the juices to redistribute within the meat, guaranteeing a tender bite.
6. Slice and Serve: After resting, slice the steak against the grain into thin strips. Serve the churrasco with chimichurri sauce, rice, and arepas. Garnish with fresh cilantro if desired.

Extra Tips:

When cooking churrasco, it’s important to keep an eye on the grill temperature; too high can lead to burnt outsides and raw insides, while too low can result in tough meat.

For added flavor, you can also experiment with other spices or herbs in the marinade. Additionally, consider serving with grilled vegetables or a fresh salad to complement the richness of the beef.

Enjoy your authentic Colombian feast!

Ropa Vieja

Ropa Vieja, which translates to “old clothes” in Spanish, is a beloved Colombian dish that showcases shredded beef in a rich, flavorful sauce. This dish has its roots in Spanish cuisine, but it has evolved into a staple in Latin American kitchens, particularly in Colombia. The tender beef is slow-cooked until it falls apart, absorbing a wonderful mixture of spices, vegetables, and tomato sauce.

Typically served with rice, ripe plantains, or arepas, Ropa Vieja isn’t just a meal but a comforting experience that brings families together.

To prepare Ropa Vieja, you’ll need to take your time to guarantee that the beef becomes incredibly tender and flavorful. The slow cooking process allows the spices to meld together, resulting in a savory and aromatic dish. This recipe is perfect for gatherings or a cozy family dinner. With the right ingredients and a bit of patience, you’ll create a dish that embodies the warmth and vibrancy of Colombian cuisine.

Ingredients (serving size: 4-6 people)

• 2 lbs flank steak or brisket
• 1 large onion, sliced
• 1 bell pepper (any color), sliced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 tsp cumin
• 1 tsp oregano
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Beef: Begin by seasoning the flank steak or brisket with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef and sear it on all sides until browned (about 4-5 minutes per side). This step is essential as it enhances the flavor of the meat.
2. Add Vegetables: After browning the meat, remove it from the pot and set it aside. In the same pot, add the sliced onion, bell pepper, and minced garlic. Sauté the vegetables for about 5-7 minutes until they’re soft and fragrant.
3. Combine Ingredients: Once the vegetables are ready, return the beef to the pot. Add the diced tomatoes (with their juice), beef broth, cumin, oregano, and bay leaf. Stir everything to combine, making sure the beef is submerged in the liquid.
4. Slow Cook: Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours. The low and slow cooking method allows the beef to become tender and absorb all the flavors. Check occasionally and add a bit of water or broth if the sauce becomes too thick.
5. Shred the Beef: After the beef is tender, remove it from the pot and let it cool slightly. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the pot, and stir to combine with the sauce. Let it simmer for an additional 10-15 minutes to heat through.
6. Serve: Remove the bay leaf and adjust seasonings if necessary. Serve the Ropa Vieja hot, garnished with fresh cilantro, alongside rice, plantains, or arepas for a complete meal.

Extra Tips

When making Ropa Vieja, consider using leftover beef to save time. You can also experiment with adding other vegetables such as carrots or zucchini for added nutrition.

For a spicier kick, a pinch of red pepper flakes or chopped jalapeños can be included in the cooking process. Remember that the longer you let the dish sit, the more the flavors will deepen, making it an excellent option for meal prep or leftovers.

Enjoy your culinary journey through Colombian flavors!

Bistec a Caballo

Bistec a Caballo is a traditional Colombian dish that combines the richness of beef with the heartiness of eggs, creating a delightful meal that’s sure to satisfy. The name translates to “steak on horseback,” which alludes to the dish’s signature element—a juicy steak topped with fried eggs.

This recipe is a popular choice in Colombian households and is often served for breakfast or lunch, accompanied by rice, plantains, or salad. The combination of flavors and textures makes it a beloved comfort food that showcases the essence of Colombian cuisine.

To prepare Bistec a Caballo, you’ll need to select a good cut of beef, typically sirloin or flank steak, which you’ll marinate for added tenderness and flavor. The dish isn’t only delicious but also relatively simple to make, making it an excellent option for both novice and experienced cooks.

Once cooked, the steak is topped with sunny-side-up eggs, providing a beautiful presentation and a delicious contrast of flavors. Serve it with your favorite sides for a complete meal that’s sure to impress family and friends.

Ingredients (Serves 4-6)

• 2 pounds flank or sirloin steak
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 tablespoon salt
• 2 tablespoons vegetable oil (for cooking)
• 4-6 large eggs
• Fresh cilantro or parsley (for garnish)
• Lime wedges (for serving)
• Cooked white rice (for serving)
• Fried plantains (for serving)

Cooking Instructions

1. Marinate the Steak: In a large bowl, combine the minced garlic, ground cumin, paprika, black pepper, and salt. Add the flank or sirloin steak to the bowl and rub the marinade all over the meat. Cover and allow it to marinate for at least 30 minutes, or preferably overnight in the refrigerator for deeper flavor.
2. Cook the Steak: Heat 2 tablespoons of vegetable oil in a large skillet or grill pan over medium-high heat. Once the oil is hot, carefully place the marinated steak in the pan. Cook for about 5-7 minutes on each side for medium-rare, or until the desired doneness is reached. Remove the steak from the skillet and let it rest for a few minutes before slicing it against the grain.
3. Fry the Eggs: In the same skillet, reduce the heat to medium and crack the eggs into the pan. Cook the eggs to your liking, typically sunny-side-up or over-easy, which will create a deliciously runny yolk that complements the steak.
4. Plate the Dish: Slice the rested steak into thin strips and place them on a serving platter. Top each portion of steak with a fried egg. Garnish with fresh cilantro or parsley and serve with lime wedges on the side.
5. Serve with Sides: Accompany the Bistec a Caballo with cooked white rice and fried plantains for a complete meal. This combination enhances the flavors and offers a satisfying balance of taste and texture.

Extra Tips

When preparing Bistec a Caballo, choose high-quality beef for the best flavor and tenderness. If you prefer a more intense garlic flavor, consider adding more minced garlic to the marinade.

Additionally, you can customize the dish by adding sautéed vegetables or avocado for extra nutrition. For an authentic touch, serve with aji sauce on the side for those who enjoy a little heat!

Estofado De Res

Estofado De Res, or Colombian Beef Stew, is a hearty and comforting dish that embodies the rich culinary traditions of Colombia. The dish is characterized by tender beef that’s slowly simmered with a variety of vegetables and spices, resulting in a flavorful broth that’s perfect for serving over rice or with crusty bread. This dish is often enjoyed during family gatherings and special occasions, reflecting the importance of sharing meals in Colombian culture.

Preparing Estofado De Res is a straightforward process that allows the natural flavors of the ingredients to shine. By using a combination of fresh vegetables, aromatic spices, and high-quality beef, you can create a dish that not only satisfies hunger but also warms the soul. This recipe serves 4-6 people, making it ideal for a family dinner or a gathering with friends.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 red bell pepper, chopped
• 1 cup green peas (fresh or frozen)
• 4 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides for about 5-7 minutes. This step enhances the flavor of the meat and creates a rich base for the stew.
2. Sauté the Aromatics: Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant. This step adds depth to the stew by infusing the oil with aromatic flavors.
3. Add the Vegetables: Stir in the sliced carrots, diced potatoes, and chopped red bell pepper. Cook for an additional 5 minutes, allowing the vegetables to soften slightly. This guarantees that the vegetables meld well with the beef and contribute to the overall flavor of the stew.
4. Combine Ingredients: Return the browned beef to the pot and add the beef broth, tomato paste, ground cumin, bay leaf, salt, and pepper. Stir everything together, making sure that the beef and vegetables are well-coated in the broth and spices.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and check the liquid level, adding more broth or water if necessary to keep the stew from drying out.
6. Add the Peas: In the last 15 minutes of cooking, add the green peas to the stew. This allows them to cook through without becoming mushy, adding a burst of color and sweetness to the dish.
7. Serve: Once the beef is tender and the flavors have melded together, remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Serve the Estofado De Res hot, garnished with fresh chopped cilantro, alongside rice or bread.

Extra Tips

When cooking Estofado De Res, consider marinating the beef overnight in the spices and some of the broth for deeper flavor.

Also, feel free to customize the vegetable selection based on what you have on hand or your personal preferences. Adding a splash of red wine can also enhance the richness of the stew.

Finally, if you have leftovers, they can be refrigerated and taste even better the next day as the flavors continue to develop. Enjoy your delicious Colombian beef stew!

Picanha

Picanha is a beloved cut of beef in Colombian cuisine, renowned for its rich flavor and tender texture. This cut, also known as the top sirloin cap, is characterized by a layer of fat that bastes the meat as it cooks, resulting in a juicy and succulent dish. Traditionally grilled, Picanha is often seasoned simply with salt, allowing the natural flavors of the beef to shine through.

It’s not just a meal; it’s a culinary experience that brings friends and family together around the grill. In Colombia, Picanha is often served with a side of arepas, fresh chimichurri sauce, or grilled vegetables, making it a versatile dish that can be adapted to suit various palates.

The key to a perfect Picanha lies in the preparation and cooking method; a high-quality cut of meat and the right grilling technique are essential for achieving the ideal flavor and tenderness. Whether you’re hosting a barbecue or enjoying a cozy dinner at home, Picanha is sure to impress and satisfy your guests.

Ingredients (Serves 4-6)

• 2 to 3 pounds of Picanha (top sirloin cap)
• 1 tablespoon coarse sea salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil (optional)
• Fresh herbs (such as rosemary or thyme) for garnish

Cooking Instructions

1. Prepare the Meat: Start by trimming any excess silver skin from the Picanha, but leave the fat cap intact, as this will help keep the meat moist while cooking. Cut the Picanha into thick slices, about 1.5 to 2 inches thick, and season generously with coarse sea salt and black pepper on all sides.
2. Preheat the Grill: If using a charcoal grill, light the charcoal and allow it to burn until covered with white ash. If using a gas grill, preheat it to high heat. You want the grill to be very hot to achieve a nice sear on the meat.
3. Sear the Meat: Place the seasoned Picanha slices on the grill fat side down. Sear for about 4-5 minutes until a golden crust forms. Flip the slices and sear the other side for another 4-5 minutes.
4. Cook to Desired Doneness: Lower the heat (if using a gas grill) or move the meat to a cooler side of the grill (if using charcoal) to finish cooking. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer to check for doneness.
5. Rest the Meat: Once cooked to your liking, remove the Picanha from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.
6. Slice and Serve: After resting, slice the Picanha against the grain into thin strips. This will enhance tenderness. Serve with chimichurri sauce, arepas, or your favorite side dishes.

Extra Tips

For an authentic flavor, consider marinating the Picanha in a mixture of garlic, olive oil, and herbs for a few hours before grilling. This adds an extra layer of taste to the meat.

Additionally, using a grill with a lid can help maintain consistent heat and smoky flavor. Remember to keep an eye on the temperature to avoid overcooking. Enjoy your Picanha with good company and a revitalizing beverage for a truly delightful meal!

Seco De Res

Seco De Res is a traditional Colombian beef stew that showcases the rich flavors of the country’s cuisine. This hearty dish is typically made with beef, vegetables, and a variety of spices, resulting in a comforting meal that’s perfect for family gatherings or cozy nights in. The dish is often accompanied by rice, avocado, and arepas, making it a complete and satisfying meal.

The secret to a delicious Seco De Res lies in the slow-cooking process, allowing the beef to tenderize and absorb the flavors of the sauce. Using fresh ingredients and the right spices is vital to achieving an authentic taste. With its vibrant colors and aromatic scents, this dish not only fills the stomach but also warms the heart.

Ingredients (Serves 4-6)

• 2 pounds beef chuck, cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 1 bell pepper, chopped
• 2 medium tomatoes, diced
• 1 cup fresh cilantro, chopped
• 1 cup beef broth
• 1 cup beer (preferably a light lager)
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• Salt to taste
• 2 medium potatoes, peeled and cubed
• 1 lime, juiced

Cooking Instructions

1. Prepare the Beef: Begin by seasoning the beef chunks with salt, black pepper, cumin, and paprika. Make sure the seasoning is evenly distributed on the meat to enhance its flavor during cooking.
2. Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the seasoned beef pieces in batches and sear them until browned on all sides. This step is essential for locking in the flavors of the meat. Once browned, remove the beef and set it aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, bell pepper, and carrots. Sauté the vegetables for about 5-7 minutes until they’re softened and fragrant. This will create a flavorful base for the stew.
4. Add Tomatoes and Tomato Paste: Stir in the diced tomatoes and tomato paste, cooking for an additional 3-4 minutes. This will enhance the sauce’s richness and add depth to the flavor.
5. Combine Ingredients: Return the seared beef to the pot, and pour in the beef broth and beer. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low.
6. Simmer the Stew: Cover the pot and let the stew simmer for about 1.5 to 2 hours. The low and slow cooking will tenderize the beef and allow the flavors to meld beautifully. Check occasionally, stirring to prevent sticking.
7. Add Potatoes and Cilantro: After the beef is tender, add the cubed potatoes and half of the chopped cilantro to the pot. Simmer for an additional 20-30 minutes until the potatoes are cooked through.
8. Finish with Lime: Once the potatoes are tender, stir in the lime juice and the remaining cilantro. This will add a fresh zing to the dish.
9. Serve: Ladle the Seco De Res into bowls and serve hot with rice, avocado slices, and arepas on the side.

Extra Tips

For an extra depth of flavor, consider marinating the beef in a mixture of lime juice, garlic, and spices for a few hours or overnight before cooking. This not only tenderizes the meat but also infuses it with delicious flavors.

Additionally, you can customize the vegetables based on your preference or what you have on hand; adding green beans or corn can make it even heartier. Always taste and adjust the seasoning before serving, as each ingredient can vary in strength. Enjoy your culinary adventure with Seco De Res!

Guiso De Carne

Guiso De Carne, or beef stew, is a traditional Colombian dish that embodies the rich flavors and comforting essence of Latin American cuisine. This hearty stew is packed with tender beef, aromatic vegetables, and a variety of spices, making it perfect for family gatherings or cozy dinners.

The dish often reflects the local ingredients available, allowing for variations, but the core flavors remain consistently delicious. Guiso De Carne can be served over rice or with arepas, making it a versatile meal that brings people together.

Cooking Guiso De Carne isn’t only about the ingredients; it’s about the process of slow-cooking that allows the flavors to meld beautifully. The key to a perfect stew lies in the marinating of the beef and the layering of flavors as you sauté your vegetables. This recipe will guide you through creating a mouthwatering Guiso De Carne that will transport you straight to the heart of Colombia.

Ingredients (serving size: 4-6 people)

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 2 medium carrots, sliced
• 1 cup potatoes, diced
• 1 cup beef broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Marinate the Beef: In a large bowl, combine the beef cubes with cumin, paprika, salt, and pepper. Mix well to coat the meat evenly. Cover and let it marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator for deeper flavor.

2. Sauté the Vegetables: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until the onion becomes translucent.

Then, add the minced garlic and cook for an additional minute until fragrant.

3. Brown the Beef: Increase the heat to medium-high and add the marinated beef to the pot. Brown the beef on all sides for about 8-10 minutes, stirring occasionally. This step adds depth to the flavor of the stew.

4. Add the Tomatoes and Vegetables: Once the beef is browned, add the diced tomatoes, carrots, and potatoes to the pot. Stir everything together to combine the ingredients.

5. Simmer the Stew: Pour in the beef broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours or until the beef is tender and the flavors have melded together.

Stir occasionally and check the liquid level, adding more broth if necessary to prevent sticking.

6. Serve: Once the beef is tender, taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Garnish with fresh cilantro if desired, and serve hot over rice or with arepas.

Extra Tips

For an even richer flavor, consider adding a splash of red wine or a tablespoon of Worcestershire sauce during the simmering process.

You can also customize your Guiso De Carne by including other vegetables like green beans or peas. Don’t rush the cooking process; the longer the stew simmers, the more tender the beef will become and the more developed the flavors will be. Enjoy this comforting dish with family and friends!

Mondongo

Mondongo is a traditional Colombian dish that showcases the rich and hearty flavors of beef tripe, simmered with a variety of vegetables and seasonings. This comforting stew is often enjoyed on special occasions and family gatherings, where its warm, inviting aroma fills the kitchen.

Each region in Colombia has its unique take on Mondongo, but the essence remains the same: a satisfying dish that brings people together around the table.

The key to a delicious Mondongo lies in the slow cooking process, which allows the flavors to meld beautifully. The tripe becomes tender and absorbs the essence of the spices, while the vegetables add a touch of sweetness and texture.

Served with lime wedges and avocado on the side, Mondongo is a dish that not only nourishes the body but also delights the palate.

Ingredients (Serves 4-6):

• 2 pounds beef tripe, cleaned and cut into strips
• 1 pound beef shank or chuck, cut into pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving
• Avocado slices for serving
• Water or beef broth (enough to cover the meat)

Cooking Instructions:

1. Prepare the Tripe: In a large pot, place the cleaned tripe and beef shank or chuck. Cover with water or beef broth and bring to a boil. Reduce the heat to low and let it simmer for about 2 hours, or until the tripe is tender. Skim any foam that rises to the surface.
2. Sauté Vegetables: In a separate pan, heat a tablespoon of oil over medium heat. Add the chopped onions and minced garlic, sautéing until they become translucent and fragrant. This step builds a flavor base for your stew.
3. Add Vegetables to the Pot: Once the tripe and meat are tender, add the sautéed onions and garlic to the pot. Then incorporate the diced carrots, potatoes, red bell pepper, green bell pepper, and corn. Stir everything together.
4. Season the Stew: Sprinkle in the ground cumin, paprika, bay leaf, salt, and pepper. Stir to combine all the ingredients. The spices will enhance the flavor and give the dish its signature taste.
5. Simmer the Mondongo: Cover the pot and let the Mondongo simmer for an additional 30-45 minutes, or until the vegetables are tender. Check occasionally to confirm there’s enough liquid; add more water or broth if necessary.
6. Serve: Once everything is cooked through, remove the bay leaf and adjust seasoning if needed. Ladle the Mondongo into bowls, garnishing with fresh cilantro. Serve with lime wedges and slices of avocado on the side for an added creamy texture.

Extra Tips:

When preparing Mondongo, it’s essential to clean the tripe thoroughly to remove any strong odors. You can soak it in vinegar and water before cooking.

Additionally, feel free to customize the vegetables based on your preferences or what you have on hand. Some people like to add peas or green beans for extra flavor and color.

Finally, Mondongo tastes even better the next day, as the flavors continue to develop, so consider making a larger batch to enjoy leftovers!